This summer, the hotel welcomes Krug Champagne in one of the hotel suites’ terrace with a panoramic view of the Seine, the Invalides and the Eiffel Tower. In “le bar à ciel ouvert” guests can sip the emblematic Champagne Krug Grande Cuvée served with savory appetizers created by Executive Chef Christophe Moret... At “my table in the sky” let’s enjoy a private lunch or dinner, featuring a unique and exclusive culinary experience designed by the executive chef oret. Every course has been carefully crafted to delight our guests, with a menu featuring dishes such as Crab & avocado appetizer in a delicate gold caviar jelly or Roasted John Dory, primavera vegetables, chanterelle mushrooms, lemon juice, and our exclusive Large Chocolate entremets (240-480 € menus). And for the ones enjoying the hotel as we are, let’s book a room or one of the stunning suites of the hotel and dive int the 17-meter-long mosaic swimming pool. A refreshing and unique experience ! With its unique outdoor-indoor living, Shangri-La Hotel, Paris offers a magical journey the Prince Roland Bonaparte himself would surely have appreciated!
Shangri-La Hotel Paris Imperial living
Shangri-La Hotel, Paris, one of the finest hotels in the city of lights, is housed in the former residence of Prince Roland Bonaparte, the grand-nephew of Napoleon Ist. A genuine palace with its four reception rooms and grand stairway, the prestigious hotel on the avenue d’Iéna is famous for its dream décor. Most of the Empire style rooms and suites designed by Pierre-Yves Rochon have spectacular views of the Eiffel Tower. Located in the Museum row (Moma, Palais de Tokyo, Musée de l’homme…) The hotel is also a true destination for foodies. Let’s start with a never-seen-before side of La Bauhinia. Located in a quiet and luxurious garden, the restaurant offers a majestic view of the Eiffel Tower. Executive Chef Christophe Moret unveils fresh new lunch and dinner menus inspired by the summer season such as the lobster salad with artichokes and sun-dried tomatoes, the Simmental beef “steak au poivre” tataki style and Pollack ceviche with lemon and pomelos. Creative desserts by Pastry Chef Maxence Barbot, include a vanilla and caramel millefeuille and a Parisian flan. The Terrace-Garden is open throughout the afternoon to welcome guests looking for a late lunch, pre-dinner drinks or Teatime on the weekend.