European Stars And Stripes (Newspaper) - April 24, 1977, Darmstadt, Hesse                                By Aune Mosby United press International he scene is the fabled hotel Ritz on the place vend the in i All carved sculpted and Bro cad covered period Furni the Board of directors gathers in a Salon to await the Entrance of president in marches a beautifully vivacious blonde Mon que Ritz is the last of the the ust Holder of the name of the hotel so famous that it became an Ordinary word in the English with the death of her Charles last Ritz was named presi Dent and chairman of the Board of the hotel by the seven Board making her not Only the last rite but one of the top women executives of France and the West Ern Ritz is the first to Point out out she gained her ugh position through not through fight ing for recognition As a capable women in Board her Swiss family were close friends of Swiss born Charles and he Hind her to redecorate the hotel in two years later they were married and she continued her redecorating Job and gradually moved into general admin i have no opinion on the women liberation she mused As she led the Way through the in the world of the hotel it is neither an advantage nor a disadvantage to be a i had no previous i was not a professional decorator but decorated As a but i have been exposed to the world of business since i was a child As my father was in the automobile business in the business world is very for a woman As for a it is a perpetual it is not for me it is not too difficult because i have a marvelous team of seven head of and so Ritz takes a feminine View of her to her the task of presiding Over a hotel with 117 bedrooms and 45 apart two two three private and numerous is like managing a Lovely but i laugh when my friends groan about remodelling a Little said the slim in a printed silk dress with Matching her blonde hair combed in a Pageboy As in any there is always some thing to repair in the the or air conditioning we Are or rooms to she gestured at fabric samples hanging around her fingering a new Sensa a synthetic washable fabric that looks like silk perfect for period furniture and her typical Day is to leave about from her sumptuous apart ment near the place de Trocadero where she lives with her she usually has morning appointments in her hotel office and usually a business lunch at the hotel a Good Way to Check on the decisions must be made throughout the afternoon trying out a new for sex and always letters and papers to i have no time to be another task is keeping an Eye on hotels or commercial products who want to use the name an International convention signed 10 years ago in Switzerland protects Trade names and now any business which wants to use the name Ritz must seek her Monique top executive of fabled Paris she gives it if she feels the product corresponds to the luxury image of the but she can do nothing about the numer Ous hotels and products worldwide that borrowed the name in pre convention particularly in the United states where the word Ritz was accepted in the language in such phrases As putting on the Ritz or the venerable hotel was opened in june 1898 by Cesar a former waiter at fashionable Paris restau in a onetime private mansion built by the Duke de Lauzun in the 17th Ritz chose As his chef the famous Escoffier who later wrote Cesar son Charles took Over the hotel after world the gilded salons of the Ritz have known such famous residents As the late designer Coco Chanel still ask to stay in the suite where she lived for Many said the late american author Ernest Hemingway was a perennial fix Ture in the Ritz films have been made in the hotel including love in the after noon and take me to the in cur rent Ritz is so Busy overseeing her monday hotel that she has time in her Pri vate life Only for concerts and one must love business and really feel and i she gastronomic by Leonard Hill staff writer that Lively liver dumpling and Weiss Watt Metropolis on the tear there stands not Only pm Holb Raithaus us the old song goes but also a Temple of la Nouvelle cuisine they Call the place and its High priest is an ambitious Young 136 austrian chef named Eckart in just a few years Witzigmann with fantasy and nuance has rocketed tantric to gastronomic superiority in a City not exactly poor in culinary along with the Hearty and relatively inexpensive bavarian country fare enjoyed at spots like Spock Cier and the rathskeller on marten1 there Are Gour met standouts such As die Ente 1m Maximlliam stuben and Kafer Dehanke to name Only a few of but it was left to Witzigmann to make toe Best of the new French cuisine available in with tasteful special accent on Light sauces minus flour and Crisp vegetables in con Trast to the Rich traditional French style of la Grande fish and poultry Are not done through and but succulent try just retaining a maximum of natural presiding Over a Kitchen staff of about shops personally to get the Best of prides himself on strict and Crance to fresh ingredients nothing preserved or Frozen is placed before tantric guests unless it happens to be Lemon sherbet with Vodka for dessert the chefs expertise is far from before emerging to Fame in he paid his dues in France Ril 1977 fairyland master chef at the kitchens of such super chefs As Paul Hacker Len of the Auberge de ill in and the almost legend Ary Paul Bouse in Callon Geaumont Dor near As Well As working with Jean and Pierre Tro Igros in he also spent time at the Villa Lorraine in Brus the opera allergen in Stockholm and the jockey club in when Munich building construction magnate Fritz Eichbauer decided a few years ago to establish tantric in order to bring the finest French cuisine to wit Zigmann was a natural Choice to be the master the restaurant is la a building designed to Bouse an ultramodern Concrete construction of wildly sloping roofs with a sculpture collection of winged mythological creatures perched k the Broad you enter into a luxurious gastronomic with Plush Orange carpeting on slanted Silver and Orange table lamps enhance the modernistic Orang and Black color scheme in the Large dining where More than 100 guests can be slightly incongruous amid the opulence is the fact although fresh Cut Flowers Are on the there Are a Lif ical plants in the room dividers a strange contradiction to the natural emphasis in the what does it Cost As you might a but the expense is not inconsistent with the Quality and the pleasure of the culinary adventure tantric the Michelle guide awards the restaurant two Well deserved service is starting with the Friendly Headwater and restaurant Gerald the waiters not Only hover attentively Over the but they Are genuinely helpful in the Many ways that add to dining enjoyment for example made excellent menu and aided us in selecting the we began the dinner which we stretched leisurely to More than two hours with Campari cocktails mixed with fresh pressed Orange served with appetizing slices of warm open faced cheese As Hor oeuvres we had salade Aux Ere vettes it Champignon with and Masai Jue de legumes a coulis the latter an unusual vegetable Pate comprised of thin strips of Broccoli and other vegetable slivers held together by bands of Goose liver and not nearly As Rich As the traditional French then came the main courses Esca Lope de Salmon a fresh Salmon which actually tasted like Salmon with a some and Rognmo de eau la calf kidneys in mus Tard accompanying the meal was a bottle of a 1973 for souffle Glace a grand and a highly original and memorable Gratin of Mangei tiny slivers files of Orange with a Light sauce of grand barely baked and browned a Coffee topped it All and the Bill for two topped off at which translates to about Kkt 10 in Rel Maul of it on the Northern for Nom 04 hot Tow hot Tuy inn and toll saturdays Only in of clod the stars and stripes Page 13