A meal of five courses each paired with a cocktail has been introduced at The Ritz in London in a collaboration with Colin Field, head bartender at the Ritz in Paris.
From today (February 4) until Valentine’s Day, the menu features dishes made with fresh seasonal ingredients, created by The Ritz London’s executive chef John Williams.
Colin, who heads the Paris hotel’s Hemingway Bar, has worked with John to create complementary cocktails for the special menu that will be served in The Ritz Restaurant.
To go with the dish of crab cocktail with spiced avocado and radish, Colin has devised a drink combining Russian vodka with the exotic fruit, pitaya, and soda.
To complement the langoustine, spring vegetables and morels, the cocktail is Junmai Daiginjo Nihonshu sake with champagne.
With the fillet of turbot, baby leeks and morels, the menu offers Sipsmith Gin aromatised with lemon and mixed with Lillet aperitif and orange.
The roast pigeon, celeriac, walnut and grape is matched with Armagnac, Carpano Antica Formula vermouth and chocolate bitters.
To end, a hazelnut semifreddo dessert is served with a tingling orange, lemon and ginger “potion” accompanied by frozen XO cognac.
Stephen Boxall, managing director of The Ritz London, said: “The Ritz London is thrilled to welcome Colin Field from the Ritz Paris for this unique collaboration. It is a wonderful opportunity for our guests to experience two masters of their craft at work.”
Priced at £160 per person, the menu will be available each day between February 4 and 15 excluding Friday and Saturday Live at The Ritz evenings and Sunday lunch.