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Shangri-La Hotel, Paris presents Josephine ARTea Time

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Following the success of the ARTea Time, dedicated to Georges Braque at the Grand Palais last fall, Shangri-La Hotel, Paris continues with "Josephine" ARTea Time.

The ARTea Time combines the culinary delights of the hotel's La Bauhinia restaurant, with the opportunity to see one of the city's top art exhibitions. It seems only natural that Shangri-La Hotel, Paris, former home of Prince Roland Bonaparte, dedicates its next ARTea Time to Empress Josephine Bonaparte.

Thus, on the occasion of the "Josephine" exhibition at the Musée du Luxembourg, from March 12th to June 29th, François Perret, the hotel's pastry chef will create a subtle and refined pastry with gourmet flavours of passion fruit and raspberry. The delicate opaline petals bring to mind the Empress's love for roses. This unique dessert, accompanied by the traditional "Tea Time" will be served every Wednesday under the glass dome, encapsulating La Bauhinia.

To finish on a high note, a "beat-the-queue" ticket will be handed to each guest after the ARTea Time, allowing them to discover the extraordinary destiny of the Empress at the Musée du Luxembourg.
History and culture rendez-vous at Shangri-La Hotel, Paris this spring!

ARTea Time: Every Wednesday afternoon from March 19th to June 25th 2014 from 3:30 to 5:30 p.m. "ARTea Time" includes a classic Tea Time, "Josephine" pastry and a "beat-the-queue" ticket per person (valid for the duration of the exhibition) at 49 euros per person. For reservations, call (33 1) 5367 1991. A limited number of places is available.

The Essential François Perret Tea Time: Monday to Friday from 3:30 to 5:30 p.m. - Saturday and Sunday from 4 to 5:30 p.m.

- Classic Tea Time: selection of mini pastries, finger sandwiches, French biscuits and scones served with a hot beverage of your choice. It is available at 39 euros per person or 55 euros per person with a glass of Champagne.

"Josephine" Exhibition at the Musée du Luxembourg: The spring of 2014 will mark the bicentenary of the death of the Empress Josephine. On this occasion, an exhibition will be dedicated to her at the Luxembourg Museum in Paris from March 13th to June 29th, 2014. The exhibition will retrace her extraordinary destiny, from her native Martinique to the turbulent years of the Revolution, followed by her meeting with General Bonaparte who propelled her to the top of the empire. Her relationship with fashion and arts made her a great benefactor of paintings, but especially of applied arts, reflecting the luxury and refinement which she loved. Great art collector, she contributed to the promotion of the antiquities, but also of the great Dutch masters. Her passion for botany and especially for roses will be celebrated by launching a fragrant-less rose entitled "Remembrance of Josephine" which will find its place in the rose garden at Malmaison, the Empress's last residence.

About François Perret – Head Pastry Chef at Shangri-La Hotel, Paris
François Perret has been driven by passion ever since he joined Shangri-La Hotel, Paris. He particularly enjoys the technical challenges inherent to his job.

"This profession is constantly evolving, and a taste for sharing and teamwork is essential. I'm lucky to be working with excellent products and tools, all of which enhance my creativity," said Chef Perret.

He is not about to dampen the more whimsical aspect of his personality by taking classical cuisine one step further. He enjoys combining different styles and adding exotic touches, such as chocolate combined with wasabi, sesame or lychee, or serving avocado with wild strawberries and even making celery go hand in hand with raspberries.

Main dates of Chef Perret's career:
1980 : François Perret is born in Bourg-en-Bresse in France.
1997 : He received vocational training in Confectionary and Pastry, Chocolate and Ice Cream making, followed by an additional diploma in on-the-spot preparation of individually served desserts in 1998.
1999-2000 : He became a chocolate maker's apprentice in Grenoble in France (Chocolaterie Hybord).
2000-2002 : He became a commis pastry chef at Hotel Meurice, Paris.
2002-2008 : He became the head commis chef, then assistant station chef and, later, assistant head pastry chef at Hotel George V.
2008-2010 : He was head pastry chef alongside Michel Troisgros at Hotel Lancaster, Paris.
2010 : He became the head pastry chef at Shangri-La Hotel, Paris.

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