Nicolas Sale is a French chef best known for leading La Table de l’Espadon at the Ritz Paris to two Michelin stars. Named Chef of the Year, he built his reputation on a pared-back, produce-driven cuisine – what he calls ‘terroir in a velvet glove’ – that lets each ingredient keep its own character.
Inspired by both the history of the Ritz and a childhood spent close to the land, Sale cooks with an instinctive, creative and refined approach that has placed him among the leading hotel chefs of Paris.
TL;DR
- French chef, born 29 July 1972
- Led La Table de l’Espadon at the Ritz Paris to two Michelin stars
- Also earned a star for Le Jardin de l’Espadon
- Named Chef of the Year in 2017
- Known for pared-back, produce-driven cuisine
Nicolas Sale key facts
| Born | 29 July 1972, France |
| Nationality | French |
| Known for | La Table de l’Espadon, Ritz Paris (2 Michelin stars) |
| Also | Le Jardin de l’Espadon (1 star) |
| Honour | Chef of the Year 2017 |
Leading the Ritz kitchens
Nicolas Sale took charge of the gastronomic restaurants of the Ritz Paris when the hotel reopened in 2016 after a massive four-year refurbishment. In January 2017 he was awarded two Michelin stars for La Table de l’Espadon and one for Le Jardin de l’Espadon – a remarkable achievement so soon after reopening one of the most storied hotels in the world.
Chef of the Year
Sale’s success was recognised with the title of Chef of the Year in 2017. Leading the kitchens of the Ritz is one of the most prestigious and demanding roles in French gastronomy, and his rapid rise to two stars confirmed his standing among the elite chefs of Paris.
A produce-first philosophy
Inspired by the history and aura of the Ritz as well as a childhood spent in the terroir, Sale cultivates an instinctive, creative and pared-down approach, focused on the essentials. His signature is authentic, direct cooking that he describes as ‘terroir in a velvet glove’ – meaning every ingredient retains its own unique character.
Signature style
Sale’s style is refined but honest, built on respect for produce and clarity of flavour. He strips dishes back to what matters, letting fine ingredients speak while framing them with elegance and technique. It is a personal, terroir-driven cuisine delivered at the highest level of the Parisian hotel tradition.
Nicolas Sale in context
Sale is one of the leading Paris hotel chefs featured on Pickup Table 4, alongside Jean-Francois Piege and pastry chefs of the Ritz such as Francois Perret.
Follow Nicolas Sale
L’Espadon, Ritz Paris – official site
Nicolas Sale FAQ
Who is Nicolas Sale?
A French chef who led La Table de l’Espadon at the Ritz Paris to two Michelin stars.
How many Michelin stars did he earn?
Two for La Table de l’Espadon and one for Le Jardin de l’Espadon.
What award has he won?
Chef of the Year in 2017.
What is his philosophy?
Pared-back, produce-driven cooking – ‘terroir in a velvet glove’.
Where did he cook?
At the gastronomic restaurants of the Ritz Paris.
