Since opening in 1906, The Ritz has amazed all who have dined there. Often described as the most beautiful restaurant in Europe, it has vast floor to ceiling windows, rich Louis XVI-inspired décor and dazzling chandeliers reflected in grand mirrored walls – a perfect setting for Valentine’s day and only a short stroll up Piccadilly to Maille’s London boutique. Look out for the boutique's special Valentine’s Day themed windows and gift-wrapping service. If you prefer staying in with your loved one, take advantage of the free delivery offer on orders over £50* from Maille’s online boutique (available during the Valentine’s period) and treat your partner or yourself to a gourmet gift box or mustard served fresh from the pump.
It was legendary French chef, Georges Auguste Escoffier that put The Ritz Restaurant on the gastronomic map. On arrival in England in 1890, Escoffier teamed up with Swiss hotelier Cesar Ritz and transformed the dining experience at top London hotels, including The Ritz Restaurant, changing the face of British cuisine forever by bringing French glamour and drama to the dining room. He codified the five French mother sauces and his cookbook, Le Guide Culinaire, is still considered the go to cookery manual for many chefs today.
The Ritz Restaurant is one of the few restaurants in London that keeps the almost forgotten tradition of the art of table service alive, which for most of us is confined to carving the roast beef at Sunday Lunch. It involves classic dishes prepared with the finest ingredients presented whole to the guest before being expertly carved or filleted and beautifully plated at the tableside.
Gourmands will appreciate Maille’s food gift boxes. For a winter supper party, why not offer your host the Maille Autumn Winter Collection? And for a unique and stylish (and re-fillable) gift, then check out the stoneware pots for the mustards freshly served from the pump, wrapped in their sleek black and gold boxes. When it comes to mustard, this is the ultimate experience.
Executive Chef John Williams MBE has been in charge of the hotel’s kitchen for the past ten years and he has made it his mission to ensure that excellence is delivered with every meal. Think ‘palace–style’ food and service, with a selection of menus featuring great classical dishes alongside British specialties, with a strong focus on seasonal ingredients. Les Arts de la Table menu includes iconic dishes such as Bresse chicken demi-deuil, sea bass en croute and Beef Aphrodite. Says Williams: “It’s a unique restaurant experience, displaying a perfect harmony between the kitchen and service, delivering Escoffier inspired cooking with warm, friendly service and an element of theatre”.
Beef Aphrodite fillet of beef with baked celeriac and truffle sauce
Pair: Maille with Chablis White Wine and Black Truffles
The intense truffle flavor blended with the fresh and fruity Chablis is perfect with a fine red meat, and also a great accompaniment to white meats, scallops, and scrambled eggs. View Maille’s full range of mustards served fresh from the pump, or discover Maille’s 41 flavors through the Maille tasting notes on the Maille online boutique.
The Dortmund-born sommelier was runner-up in last year’s prestigious Moët & Chandon Sommelier of the Year competition and here he explains his perfect match. “I would choose a nicely matured Barolo from Piedmont, in Northern Italy, for this dish. In particular, 1996 Angelo Gaja ‘Sperss’. It’s the perfect combination - the wine has a soft, feminine approach and a perfume of dried roses and redcurrants, which works well with the tender beef. The rather masculine body, mature tannins, earthy flavors and robust finish enhance the truffle flavors and bring it together with the dish.