 From its inception , the kitchen was run mainly by French chefs , and it had a specialist in Russian soups and Viennese pastry ; it cakes became so famous that King Edward made regular orders from Buckingham Palace . M. Malley , who had been saucier at the Paris Ritz was appointed Chef des Cuisines , and invented dishes such as Saumon Marquise de Sevignre ( Salmon with a crayfish mousse ) , Filet de Sole Romanoff ( served with mussels , small slices of apple and artichokes ) , and Poulet en Chaudfroid ( chicken accompanied by a curry @-@ flavoured pinkish mousse ) at the hotel . The Ritz is renowned for its supreme catering service , as well as using its fine rooms for conferencing between executives and directors of multi @-@ national firms . A table at the restaurant still needs to be booked weeks in advance . The Rivoli Bar , built in the Art Deco style , was designed in 2001 by interior designer Tessa Kennedy , to look like a bar on the Orient Express . The lounge was decorated by Marcel Boulanger in the Louis VIV style , the clubroom was by Lenygon and Morant , who were influenced by the Palladian design of Cumberland House in Brettingham , and other rooms were decorated with clear William Chambers and Robert Adam influences . Meals can be served on Nanking china in the Trafalgar Suite . The banquet and catering services received a Royal warrant from HRH the Prince of Wales in 2005 . 
