Shangri-La Paris A Summer of Boundless Possibilities

This summer will be a journey at Shangri-La Paris, marked by the sign of discovery: gastronomic, oenological, aesthetic... A sensory stimulation that voluptuously stretches from La Bauhinia’s plate to Chi, The Spa, passing through the multiple delights organized by the palace for its guests and passing visitors.

Shangri-La Paris

10, avenue d’Iéna, 16th Phone : +33 0153671998
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Shangri-La Paris is the symbol of Asian refine- ment hospitality that meets French Art de Vivre. Its hundred rooms and suites unveil the most enchanting Parisian vista one could dare to dream of, nestled between the expansive sky and a sea of zinc rooftops, punctuated by iconic Parisian landmarks.They stand tall like comforting mooring posts for urban explorers in search of guiding beacons.The once private mansion of Prince Roland Bonaparte nestles in an extraordinary garden in the shadow of the Eiffel Tower, open to the guests of “La Bauhinia”, the renowned restaurant where Quentin Testart, the youngest Executive Chef of a Parisian Palace, works wonders. Boasting rich experience in famous gastronomic restaurants, Quentin Testart has mastered his skills for fish and seafood dishes but also his art of cutting, cooking and presenting his creations. The roots of this Parisian are in Brittany, an oceanic region, open to all cultures, like the Shangri-La group which has spread its luxurious cocoons around the world. A spontaneous, convivial, sharing cuisine that reinvents in our plates the some- times-conventional language of haute gastronomy, to be explored during this ‘Summer by La Bauhinia’. The Chef works on seafood in all its variations, in crudos (ceviche, tartare, barely seared tuna tataki, etc.), cooked at low temperature like the lean fish, baked in banana leaf, carrots and roasted coco, or in the form of small ravioli for the lobster, plunged into a Wonton broth… And as all tastes are in human nature, vegetarians will delight in a finely spiced vegetable bouillabaisse, while unabashed carnivores will choose the lacquered poultry or the wagyu entrecote with herbaceous béarnaise, before melting on the sweets of Pastry Chef Maxence Barbot, also to be discovered at tea-time or Sunday brunch.

Surprises and special room offers for its guests will also punctuate the summer at Shangri-La Paris, such as a round trip organized to the Guerlain boutique on the Champs- Élysées for a historical, private visit, which will end with the handing over of a customizable Flacon aux Abeilles filled with the perfume of their choice. Hotel guests can also visit Paris aboard an elegant privatized boat, or head for Champagne to discover the estate of Maison Louis Roederer, its vineyards, and its cellars.They will then be accommodated at the Royal Champagne Hotel & Spa, a luxurious establishment whose architecture blends with the environment, opening majestically onto the vineyards and the Champagne bocage.

  • ‘Summer by La Bauhinia’, for more information, call 0153671998 or email: [email protected]
By Florence Halimi - Published the

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