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Culinary experiences at L'Espadon

A gastronomic experience designed to surprise and delight: Chef Nicolas Sale invites you to enjoy the most creative, refined and elegant dishes, from a gentle morning breakfast to an experimental garden for lunch or an unforgettable dinner. Let the spirit of the Ritz Paris be your guide.

Les Matins de L'Espadon 7:00 - 10:30am
Les Jardins de L'Espadon*
from wednesday to saturday
12:30 - 2:00pm
La Table de L'Espadon**
from wednesday to sunday
7:30 - 10:00pm
Le Brunch de l'Espadon 12:30 - 2:00pm
Christmas Eve Dinner Tuesday, Dec. 24
The Christmas Brunch December 25
New Year's Eve Dinner Tuesday, Dec. 31
The New Year's Brunch January 1
Culinary experiences at L'Espadon

Les Matins de L’Espadon

A cocoon of gourmet breakfast and refined service gently awakens the palate.

Les Jardins de L’Espadon

Under the atrium and in the garden, the seasons blossom.

The Chef invites guests on a culinary adventure with appetizers, main courses and desserts that intrigue and delight the palate.

A three-course lunch that can be served in one hour.

One Michelin star.

From Wednesday to Saturday.

La Table de L’Espadon

In his signature dinner, the Chef recounts a delicious story filled with emotion, plot twists and delightful if unexpected endings.

Here, he expresses the very essence of the finest products.

A story of love, cuisine and flavors in which the product is king and the service royal.

Two Michelin stars.

Jacket is required for dinner.

From Wednesday to Sunday.

Le Brunch de L'Espadon

À la carte, for lazy, leisurely mornings as if you were at home.

Sharing the pleasure of a made to measure brunch within the refined luxury of L'Espadon.

Sundays only.

Get to know

Nicolas Sale,
Executive Chef

Amid gilded woodwork and crystal chandeliers, our inspired Chef continually reinvents the tradition of excellence at the finest restaurant in Paris.

An ardent champion of quality products, Nicolas Sale dedicates his creativity and imagination to capturing emotion and offering a culinary experience based on pleasure, sharing, sincerity and the unique attention for which the Ritz Paris has always been renowned.

Once upon a time

Two friends

Ernest Hemingway and Charles Ritz were both passionate fishermen.

When he opened the hotel's new restaurant, in 1956, Charles named it L’Espadon.

It was a nod to the two men's favorite pastime and to his friend Hemingway's "The Old Man and the Sea",  which had been published four years earlier.