Bourdin takes on Ritz advisory role
Michel Bourdin, former executive chef of London's Connaught hotel, has confirmed rumours that he is working for the Ritz hotel, and has spoken of his regret at changes that have taken place at the Connaught.
Bourdin retired to France in December after 26 years at the Connaught.
This year the hotel signed a deal with Gordon Ramsay Holdings to run its two restaurants. Bourdin, who has joined the Ritz in a voluntary advisory role, said he was "very upset" that the deal had happened.
He has teamed up with his former protégé Giles Thompson, executive chef at the Ritz. Thompson joined Bourdin at the Connaught in 1986 as a commis and left in 1995 as executive sous chef.
Bourdin is helping Thompson to strengthen his team and implement a new menu.
He spends a few days each month at the Ritz, with his next visit due on 13 August.
Bourdin, who had prepared Jerome Ponchelle, former chef des cuisines at the Connaught, to succeed him, said: "I am trying to help Giles Thompson to give to the Ritz what was taken from me at the Connaught."
He said he saw both the Connaught and the Ritz as being "part of the British heritage", and added: "I have nothing against Gordon Ramsay, but I think the Connaught could have been left alone."
The deal with Gordon Ramsay Holdings had changed the philosophy of the Connaught, which he saw as being a club for regular diners.
He said: "The Ritz asked me if I would be interested in helping but I was afraid that it might go the same way as the Connaught.
"Then I thought that the Ritz is a beautiful place and, who knows, maybe some of the customers who liked the Connaught might like to follow my philosophy at the Ritz."
Thompson said: "It is fair to say that although Michel Bourdin retired from the Connaught, he never intended to leave. Now he is doing what he wanted to do at the Connaught but what was denied him. That is the spirit of the arrangement."
Since retiring, Bourdin has become an international judge for the World Master of Culinary Arts.
by Louise Bozec
Source: Caterer & Hotelkeeper magazine, 25 - 31 July 2002
