Espadon (Ritz)

At Espadon, Chef Eugénie Béziat has crafted a culinary identity that honors French gastronomic tradition while fearlessly incorporating the flavors of her Mediterranean and African heritage. Her approach earned the restaurant a Michelin star in the 2024 guide, recognition of her technical mastery and creative vision. The menus, structured in five or seven sequences, evolve with the seasons, ensuring that each visit reveals new expressions of her culinary philosophy. Béziat's signature style introduces unexpected elements—smoked notes, bright acidity, roasted depth—that add complexity to refined compositions. Her grilled oyster with brède mafane (an African herb with a distinctive tingling sensation) and brousse cheese exemplifies this approach, marrying luxury ingredients with bold flavors. The grilled lobster with spinach ballotine and manioc demonstrates how she weaves African ingredients into haute cuisine frameworks. Other standout preparations include langoustine, pigeon au sang, and dishes that showcase her mastery of fire and smoke. The restaurant's commitment to sustainability, recognized by the Ecotable label, means that local and seasonal products form the foundation of every menu. This dedication to quality ingredients allows Béziat's techniques and flavor combinations to shine. Each dish balances innovation with respect for the product, creating food that surprises while remaining deeply satisfying. Pastry Chef François Perret contributes desserts that continue the culinary journey, incorporating ingredients from East Africa and maintaining the same high standards of creativity and execution. The wine program focuses on French terroirs, with selections that complement the cuisine's complexity. Together, these elements create a dining experience that feels both contemporary and rooted in gastronomic excellence—exactly what you'd hope for from a Michelin-starred table at the Ritz Paris.