We were met in the hotel lobby and escorted to a waiting elevator for our journey to the third floor home of Paris’ just opened Shang Palace and elegant cuisine with strong Cantonese influences.
We were met in the hotel lobby and escorted to a waiting elevator for our journey to the third floor home of Paris’ just opened Shang Palace and Chef Frank Xu’s elegant cuisine with strong Cantonese influences.
After settling in my daughter ordered a flute of Taittinger blanc de blancs, James Bond’s preferred champagne. I selected a rosé from la Veuve. The table was beautifully appointed with ceramic chopsticks and holders plus a separate set for sharing the generous portions. The menu is extensive and expensive but the Menu Jade at 70 euros and Menu Emeraude 98 euros offer opportunities to experience the breadth of Chef Xu’s talents.
We started with bamboo baskets of dim sum including Ha Kao –ravioli aux crevettes and ravioli of Saint-Jacques.
Our sommelier selected a 2009 Pinot Noir Moret-Saint Denis from David Dunband that partnered perfectly with slices of Cantonese roast duck-slightly lacquered crust and pink center.
A palate-cleansing won ton soup followed-clear and refreshing.
The next course was steamed sole filet with ham and black mushrooms and although light as a feather I was beginning to approach my limit but the buttery, pan-fried beef filet with onions à la Cantonaise eliminated any chance of a pause. More Pinot Noir was poured to enhance the pleasure.
The Shang Palace rice with baby shrimp was served in a lotus leaf and followed by a chilled mango cream with pomelo and sago.
Instead of coffee we chose a bamboo tea from the assortment.
The Shang Palace is quiet, elegant and relaxing-a marriage of Asian culinary techniques and spices with a fine French cave and service.
10 avenue d’Iéna 16th Arr.
T: (33 1) 53 67 19 98
Lunch: 12noon – 2pm
Dinner : 7pm – 10.30pm
Thursday – Monday, closed on Tuesday and Wednesday
