La Bauhinia

At 28, Quentin Testart, currently the youngest executive chef in a Parisian luxury hotel, has succeeded the talented Christophe Moret, who earned 2 Michelin stars. The new menu, which adheres to classic culinary principles, decidedly embraces sea flavors from around the globe. Quentin Testart, having honed his skills in prestigious kitchens, aims to position Shangri-La Paris in the realm of instinctive cuisine, more spontaneous and aligned with the Lorient fish market and the seasons of a market in the Île-de-France region. The refined and generous dishes feature elegant presentations and bold flavor pairings. Highlights include sea bass cooked at low temperature in a banana leaf, accompanied by a carrot, flat bean, and coconut fondue; lobster crafted into small pastel
ravioli with bisque and minestrone; and monkfish with clams and forgotten vegetables. Vegetarians can delight in a vegetable curry, and meat aficionados have their choice of Aberdeen rib steak (€54) or Kagoshima rib steak (€140) with a herbed béarnaise sauce. Breton pastry chef Maxence Barbot, a prominent figure in the French pastry scene, provides light, sugar-free, seasonal desserts. Lunch menu at €68, Tasting menu at €158.