Thrill of the fall of 2011, the Shang Palace opened its doors in the heart of Shangri-La Paris and takes us on a journey of the senses in a Middle Kingdom torn between tradition and modernity.
Refined, finely carved panels and lacquers playing with shades ranging from deep red to a fine jade, you feel disoriented upon arrival at the restaurant where an international team welcomes gourmets warned. Because we do not come here by chance. Thrill gourmet travelers and other insatiable palates will greet you at the Shang Palace to afford a bit of the Far East for a meal.
But what a meal! The card that is timely, could be read as a book telling the story of a aesthetic at the heart of a unique cuisine in Paris. Chinese food, but then primarily Cantonese influence, prepared by the chef just arrived from Hong Kong Frank Xu. Backed by four deputy chiefs Cantonese, we discover the culinary characteristics of the southern region which he was born.
Primarily seasonal cuisine, Cantonese food focuses on freshness and quality of the products it showcases. If the fans come here for the unmatched Peking Duck, we enjoy our first in-depth exploration of the subtleties of Cantonese cuisine. Will follow one another and the bacon rolls and cucumber, garlic oil and chilli, excellent seafood soup hot and sour Cantonese way, before moving on to business.
The divine assortment of specialty roasted Cantonese provides an overview of how colorful the extreme attention paid to the precision of the cooking and alliances tastes. the crispy chicken wings stuffed with crab and onions, then stir-fried beef with sprouts and kale with mushrooms stuffed with shrimp add the exotic touch that you just look at Shang Palace ...
What about the delicious wines that accompany the meal! Certainly he must be bold and thought to Maxime Verdier to determine the chords for each of the many dishes that follow without resembling. It taste so over this dinner a perfect Riesling Sauvage Georg Breuer in 2008, a Meursault The Criots 2006, a Savennières Domaine FL in 2008, and a Domaine Tissot Arbois in 2008 before finishing with a Bordeaux St Julien's Cross Beaucailloux of 2006.
Finally, since it is a gourmet better time than the dessert, let yourself be guided by the butler who will suggest a few wonders of the card as the cream of mango, pomelo and sago pearls or soft balls to the whipped cream and fresh fruit ... And since we are already in China, Pu Er Tea 5 years of age will be set, unless you choose the 20 years of age. But this is still a matter of taste!
2 tasting menus for dinner at 98 and 128 €
The Peking Duck is operated for 4 guests
Open Thursday to Monday for lunch and dinner.
3 private rooms are available for customers who want discretion and confidentiality
10 Avenue of Jena
Tel: +33 1 53 67 19 98