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L'Abeille, French Gastronomic Restaurant Now Open at Shangri-La Hotel, Paris

Shangri-La Hotel, Paris announces another milestone in the history of the famed palatial former home of Prince Roland Bonaparte - the opening of its French gastronomic restaurant, L’Abeille since 15 March 2011.

Named in homage to Napoleon’s favorite emblem, the bee, the restaurant aims to make the symbolism of the bee its own: using patience, technique and exceptional products as the hallmarks of culinary excellence.

An enchanting atmosphere
Just beyond the reception area, L’Abeille sits next to the garden sheltered in the south wing of the palace. Here, interior designer Pierre-Yves Rochon has created a discreetly luxurious setting offering seating for just 40 guests. Underscored by a palette in grey taupe and silver, the intimacy of the restaurant is enhanced by subtle lighting. French windows open onto the garden, allowing natural light to filter in and reflect in smoked crystal chandelier of Rochon’s own design. In counterpoint, candles heighten the effect of Rochon’s custom made porcelain, notably a splendid presentation plate with stylized flowers. Once comfortably seated in a plush armchair or one of three elegant banquettes, guests will notice that the bee alights here and there, whether pinned on taffeta curtains – the House of Lelièvre took its inspiration from a 19th century motif uncovered in its archives – or, cleverly, on bread plates and coffee cups and more subtlety in tone-on-tone embroidery on napkins and the wait staff’s ties. Service is overseen by Christophe Kelsch, Restaurant Director and Food & Beverage Manager Arnaud Duhem.

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L’ABEILLE, FRENCH GASTRONOMIC RESTAURANT
NOW OPEN AT SHANGRI-LA HOTEL, PARIS

Essential Cuisine
Like a pitch-perfect musical scale, the menu reveals the promise of new culinary horizons for Chef Philippe Labbé. Rooted in constant and painstaking research into aesthetics and flavors, this fresh chapter foretells new emotions.

The first menu of spring gives pride of place to seasonal produce, such as salmon from the Adour river, young green asparagus, trout, elvers and milk-fed lamb. Renowned for his remarkable technique, the Chef remains true to his vision with crispy roasted quail, seared turbot à la plancha and poularde hen au torchon. With the duck foie gras coated in chocolate served two ways, Philippe Labbé proves his creative daring. In the same vein come his blue lobster, fish & chips-style claws, and cappuccino of lobster and truffled potatoes. A second service follows with steamed lobster tail with cabbage and foie gras; langoustines royal with citrus fruit and fennel corroborate the sincerity of his discourse. Braised cheek of Iberian suckling pig is underscored with spaghetti of brioche and citrus, while a confit shoulder of lamb is inflected with Aomori black garlic.

Also noteworthy are the bread with Maquis honey and dried apricots, which is made exclusively for Shangri-La Hotel Paris, and the selection of seasonal cheeses. Desserts by Head Pastry Chef François Perret include raspberries and grand cru chocolates, to end the symphony of senses on a sweet note. The cellar with 650 wines was specially selected by Chef Sommelier Cédric Maupoint, assisted by Caroline Furstoss.

Following the success that began under the glass dome of the restaurant La Bauhinia, the gastronomic adventure led by Chef Philippe Labbé at Shangri-La Hotel, Paris takes on a new dimension with L’Abeille. This restaurant also serves as a taste of things yet to come with the upcoming opening Shang Palace, the first Cantonese gastronomic restaurant in France.
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L’ABEILLE, FRENCH GASTRONOMIC RESTAURANT
NOW OPEN AT SHANGRI-LA HOTEL, PARIS

A short biography of Philippe Labbé:
Having trained with Bernard Loiseau and Gérard Boyer and worked in the kitchens of Roger Vergé, Christian Willer and Francis Chauveau, Philippe Labbé seconded Eric Briffard at the Plaza Athénée. As Chef at the Château de Bagnols (in the Beaujolais region), he won his first Michelin star; in 2003 he became director of the kitchens at the Château de la Chèvre d’Or in Èze, where he won two Michelin stars. Labbé joined Shangri-La Hotel, Paris as Executive Chef in 2009.

The Restaurant is open for dinner exclusively Tuesdays to Saturdays from 7:30 pm to 10:30 pm. For advance bookings please contact reservations on (+33) 1 53 67 19 90 or email: abeille.slpr@shangri-la.com.

Hong Kong-based Shangri-La Hotels and Resorts, one of the world’s most respected hotel companies, currently owns and/or manages 71 hotels under the Shangri-La and Traders brands, with a room inventory of over 30,000. Over almost four decades, the group has established its brand hallmark of ‘hospitality from the heart.’ The group has a substantial development pipeline with upcoming projects in Canada, mainland China, France, India, Macau, Malaysia, Philippines, Mongolia, Russia, Qatar, Turkey and United Kingdom. For more information and reservations, please contact a travel professional or access the website at www.shangri-la.com.

Press contact:
Shangri-La Hotel, Paris
Claudia Hubig-Schall Adélaïde de Vivie
Relations Presse Directrice de la Communication
schall.claudia@neuf.fr adelaide.devivie@shangri-la.com
+33 (6) 70 25 58 90 +33 (6) 68 52 01 24