Nicolas Sale is the 10th chef to helm the kitchens of Ritz Paris since its opening in 1898. He shares with Jessica Chan how he is penning a new chapter in haute cuisine at the iconic hotel’s La Table de L’Espadon.
It’s a Friday afternoon. Twelve guests are clinking glasses of Champagne Ritz Réserve Brut at Chef’s Table, Capella Singapore. Over at the open kitchen, guest chef Nicolas Sale hunches over each plate, meticulously adorning Brittany lobster tails with blueberries. We may be in Singapore but it feels as if we had just waltzed through the doors of the iconic Ritz Paris and settled into the two Michelin-starred La Table de L’Espadon.
Sale is the 10th chef to stage at the celebrated kitchen founded by the legendary Auguste Escoffier. (It turns 120 years old this year but was only named L’Espadon from 1956.) Appointed in 2016, the 46-year-old didn’t just succeed Michel Roth. Sale ushered in a new age for the restaurant by dividing L’Espadon into two exquisite dining experiences: the Les Jardins de L’Espadon for lunch and La Table de L’Espadon for a lavish dinner affair. And, it came as no surprise when he swiftly took home one and two Michelin stars respectively within a year.
この記事は Epicure Magazine の December 2018 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
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この記事は Epicure Magazine の December 2018 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
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