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The Bonaparte Dinner

The Bonaparte Dinner


Paris, 12th May 2017 – Shangri-La Hotel, Paris is reviving the grand tradition of banquets and the magical splendour of the early twentieth century with its “Bonaparte Dinner”. The historical setting of Prince Roland Bonaparte's former private mansion has a clear resonance with the era and guests now have a chance to journey back in time while savouring the cuisine of two Michelin starred Chef Christophe Moret.


"Monsieur est servi" (or the traditional French art of hospitality)

Following le Bar Botaniste, which pays tribute to the Prince as a geographer and scientist, the historical lounges, located on the first floor of the hotel, provide a magnificent setting for this culinary experience. Created around a splendid central table, the Bonaparte Dinner aims to take each guest on historical and multi-sensory journey.


A journey through history, with the customs and traditions of the era restored for this dinner in a superbly refined atmosphere, as well as the opulence of the gold leaf gilding which can be admired in the Grand Salon lounge. The bee – the emblem of the Empire


and now that of Shangri-La Hotel, Paris – can be seen along the cornices, as well as the initials of the Prince – RB – on either side of the chandeliers. 


A multi-sensory journey, with a chance to enjoy an aperitif on the terrace alongside the lounges, opposite the illuminated Eiffel Tower, before moving to the dining room, with its exceptionally refined décor: bouquets created by the hotel's Parisian floral designer are arranged in a cornucopia, as a single table runner, along a nine- metre-long tablecloth tailor-made by Maison Lelièvre, with prestigious tableware specially created by French manufacturer Haviland. This "Imperial Crown" porcelain dinner service, which features various symbols such as the bee, eagle and imperial crown, has been lovingly crafted by artisans at the factory in Limoges. 


A dinner à la française

Shangri-La Hotel, Paris wanted to revive the unique know-how and heritage of a dinner à la française in the sumptuous setting of the reception lounges. The butler introduces the host for the evening (with a "Monsieur est servi"), who opens the doors of the lounge to welcome in the guests. The butler continues by calling out the name of each guest, inviting them to join the table decorated with flowers. The four-course meal (soup, fish, meat, dessert), served à la française, then begins, with all the refinement of a table of connoisseurs. Guests can help themselves to dishes at their convenience with each passage of the maître d’hôtel. 

The menu is created by two Michelin starred Chef, Christophe Moret, according to the traditions and fashions of the era. He revives the grand tradition of sauces, bisques and fillets in pastry, giving pride of place to dishes and ingredients that have always embodied the terroir and the ceremony of grand French restaurants: coq en pâte, duck foie gras with spices, boudin blanc and mushroom vol-au- vent with Nantua sauce, golden Aveyron farmhouse veal chop, Challans duck, Baba bouchon... A real treat for the senses and a unique, privileged moment in the former residence of Prince Bonaparte. 


The Bonaparte Dinner is available for private and corporate guests. From €380 person, according to selected options.
Seated dinner around a single oval table, for 20 people or more. Up to 80 people on several round tables. 


Pictures : Roméo Balancourt 


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