Eugénie Béziat's Top Picks

As head chef at L’Espadon, a three-toque restaurant at the Ritz Paris since 2023, Eugénie Béziat skillfully combines exceptional ingredients with more common ones in her cooking. Today, she shares her favorite spots with us.

Yuna Lamarque Published on 20/10/2025 at 15:20 · Updated on 28/07/2026

Drawing on her multicultural background, spanning Africa and Europe, the chef offers modern cuisine that breathes new life into the kitchens of L'Espadon. She shares with us her recommendations and the artisans she admires. Whether they’re ingredients she elevates in the luxury hotel’s kitchen or items she savors in her free time, they all serve as a source of inspiration.

Dairy products from La Chalotterie, in Ozouer-le-Voulgis

When she arrived in Paris, Eugénie Béziat built her network of contacts, one producer at a time. That’s how she discovered Geoffroy’s work at his farm, La Chalotterie. Since then, a relationship of trust has developed between the chef and the producer. She explains:“We need high quality and a good fat content for all our preparations. He produces our table butter, which we simply season with fleur de sel and ginger. We make our ice cream with his cream. He delivers to us once a week, and we use his products for everything!”

Where? Domaine de la Chalotterie, Hameau de la Goularderie, 77390 Ozouer-le-Voulgis
Workshops and products for sale at the farm. The shop is open on Saturdays from 3:00 p.m. to 5:00 p.m., without interruption from March 15 to July 15 and then from August 15 to November 30.
www.lachalotterie.fr

Le Pain de Sain, in Paris

“I absolutely love their bread.” Every day, the chef stops by Sain, an organic bakery that uses natural sourdough, heirloom wheat varieties, and natural ingredients.“They work with many different grains. I really like the einkorn bread, the cornbread, and the sports bread… They’re all great.”

Where? Boulangerie Sain, 23 Rue des Gravilliers (3rd arrondissement) and 13 Rue Alibert (10th arrondissement) in Paris
www.sain-boulangerie.com

Teas from Maison Kanthé

Eugénie Béziat draws inspiration for her cooking from her memories, particularly those of her childhood in Africa. She admires the work of Maïmouna Kanté, who“sources teas in Africa directly from producers.” The Aiguilles d’Argent white tea from Rwanda is one of the chef’s favorites, as is African Smoke, a delicately smoked tea made with guava leaves from Malawi. The tea is featured on the restaurant’s menu and is occasionally incorporated into recipes. The chef also highlights“the natural properties and aromatic richness” of these exceptional teas.

Where? List of retail locations on the Maison Kanthé website
www.kanthe.paris

COW Cheese in Paris

COW, short for“Cheese of the World,” offers cheeses from France and around the globe. The founders traveled the world to curate the perfect selection.“It’s one of the only places where Geoffrey, from La Chalotterie, distributes his cheeses,” notes the chef.“It’s really fascinating to see how other countries work. I really enjoy talking with this artisan—I’m always discovering hidden gems and new ways to enjoy cheese. We’ve also had the chance to work together.”

Where? Fromagerie COW, 30 Boulevard Saint-Germain, 75005 Paris
www.c-o-w.fr
See the Gault&Millau review of COW

Wines at La Dernière Goutte in Paris

To find great bottles, the chef loves this vintage wine shop in the 6th arrondissement, which specializes in wines from independent producers.“It was recommended to me by my dining room manager, who is also a huge wine lover. We go there regularly to get advice from the owner.”