Shangri-La Paris Embraces Green Trend With Innovative Menu
The Shangri-La Paris’ Executive Chef Christophe Moret has been cultivating a nature-driven cuisine since his arrival in January (photo courtesy of the Shangri-La Hotel)
When one of Asia’s most famous hotel brands opened in Paris in 2010, some wondered how Asian hotel culture would influence Paris. Apparently a real cross-pollination is taking place.
The Shangri-La Hotel, Paris will begin hosting “100 Percent Green Dinners” on the first Thursday of every month as the hotel’s La Bauhinia restaurant will present a five-course vegetable-focused menu. An evolved vegetarian cuisine is one of the main branches of Asian dining. Just last week, the Shangri-La Tokyo took a Parisian turn when it introduced Afternoon Tea and After Five menus in collaboration with FAUCHON Paris.
During the Parisian green meal, diners can meet with one of the hotel’s French market purveyors as a DJ spins celebratory music. The market gardener, wine grower, or farmer will explain their approach and how the seasons affect their work. This is also another manifestation of the très European trend of farm to table. In this case, the hotel is showing a way that urban eateries can incorporate a trend that is largely practiced in rural hotels and restaurants.
One of Paris elite Palace Hotels, the 101-room Shangri-La is located in the Trocadéro district, a few steps from the Arc de Triomphe and the Champs-élysées. It has an exceptional view of the Eiffel Tower. The hotel was repurposed to carefully evoke one of its former owners, a great-nephew of Napoleon Bonaparte. Architect Richard Martinet and interior designer Pierre-Yves Rochon evoked the Empire style that was the aesthetic signature of the Napoleonic era. The style uses marble, gold decoration, high ceilings, and fabrics from the era.
Staying within the style of Haussman, the rooms on the lower floors of the wing feature high ceilings and large windows that optimize natural light. Half of the rooms and suites in the wing overlook the Palais d'Iena, while the other half face the Eiffel Tower.
The hotel’s Executive Chef Christophe Moret has been cultivating a nature-driven cuisine since his arrival in January. His “Rooted in Nature” menu puts vegetables at the forefront with such dishes as Tomato Bloody Mary and Spring Rolls made from watermelon stuffed with soup herbs; Kasha and Green Vegetables En Cocotte with almond milk; Turnips and Red Beetroots roasted in a wood-burning oven and Tofu Ravioli with borsch vinaigrette; Strawberries scented with Sangria, and coconut and lime sorbet.
Head Sommelier Cédric Maupoint complements the menu with wines produced through biodynamic agriculture, specific teas, coffees and non-roasted cocoa beans, all hand-picked and distributed through fair-trade channels. Even the cocktail menu features drinks using cucumber, kale, celery and ginger juice. The five-course menu of the Green Dinners is priced at €68 ($77), excluding drinks.
The hotel recently opened a Garden Wing off of the hotel's main building, which added 11 rooms and nine suites arranged over five floors. On each of these floors, rooms and suites may be combined to form private apartments. The Garden Wing also adds a landscaped garden in its courtyard, with the Eiffel Tower as a backdrop.
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