i. Biography
Paris has given Manuel Martinez a working grammar of French fine dining: sauce, pastry, game, shellfish, and mushrooms held to discipline, with warmth kept in the line. At Relais Louis XIII, that grammar shows up in a kitchen where grandeur is checked by precision. Lobster is set with foie gras and cèpes; sea bass comes with mushroom mousseline and champagne glaze; and the older repertoire stays close at hand in pâté croûte, lièvre à la royale, and tarte au chocolat soufflée. The point is not restoration for its own sake, but keeping heritage active at service pace.
The Path
Martinez’s career takes shape through the sauce station first. In 1973, he took on the role of chef de partie saucier at Crillon, then that same year became chef de partie saucier at Negresco, working where structure, seasoning, and consistency are non-negotiable. By 1980, he had moved to Head Chef at Relais Louis XIII, a shift that fixed his path in a house where exacting technique is part of the daily standard. From 1987 to 1996, he cooked at Tour d’Argent, extending a career built through kitchens that demand precision rather than display. Today, Manuel is chef of Relais Louis XIII and founder / executive chef of La Viga Culinary Group. The roles sit on either side of scale: one anchored in a historic Paris dining room, the other in a wider structure beyond it.
The Work Today
At Relais Louis XIII in Paris, Martinez’s signatures are built on measured richness and clear French structure: le ravioli de homard, foie gras crème de cèpes; classique quenelle de bar, mousseline de champignons et glaçage au champagne. Each plate reads as composed rather than ornate, with each element doing a job rather than filling space. The classics in his orbit carry the same discipline. Pâté croûte depends on a clean crust and clean cut; lièvre à la royale sits in the deep game tradition; tarte au chocolat soufflée pushes chocolate into a lighter register without losing intensity. Under Martinez, these dishes stay legible. Tradition is not treated as a museum object, but as a working set of forms that still need timing, restraint, and a steady hand. His own invitation to the room is plain and direct: "They are going to enjoy themselves at the Relais Louis XIII!"
Signature
Manuel's signature dishes include pâté croûte and tarte au chocolat soufflée.
Acclaim
Manuel's honors include Meilleur Ouvrier de France (1986) and Guide Michelin, two stars (1985).
Profile updated July 2026
FAQ
Asked of Manuel
Where did Manuel Martinez work before?
Manuel Martinez's earlier career included Crillon, Negresco, and Relais Louis XIII.
What recognition has Manuel Martinez received?
Meilleur Ouvrier de France (1986).
