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La Bauhinia restaurant presents executive Chef Christophe Moret's new spring menu

La Bauhinia restaurant presents executive Chef Christophe Moret's new spring menu

Keen to maintain the fusion of French-Asian cuisines in which he excels, starred Chef Christophe Moret has added his passion for freshly grown produce to La Bauhinia’s signature style to create a pleasantly refreshed menu for spring. With the addition of a complete choice of gluten- and lactose-free dishes, the new menu keeps pace with the seasons.

Keen to maintain the fusion of French-Asian cuisines in which he excels, starred Chef Christophe Moret has added his passion for freshly grown produce to La Bauhinia's signature style to create a pleasantly refreshed menu for spring. With the addition of a complete choice of gluten- and lactose-free dishes, the new menu keeps pace with the seasons.

Under its splendid dome, La Bauhinia has established itself as one of Paris' favourite restaurants. Meeting for business lunch or dinner with friends, guests appreciate the French-Asian combination of cultures that is very much the restaurant's signature style.
Inspired by seasonal products "directly from our market gardeners", the quartet of proposals that opens the menu is characterised by authenticity. Guests can find such treats as the first asparagus from Provence with mimosa condiment and perfectly Wok-Fried Vegetables with Marinated Tofu, not forgetting the Pea Cappuccino with its Vegetable and Fromage Frais "Soldiers", which is as unusual as it is delicious.

The classics are given pride of place, generously presented to satisfy contemporary tastes, from the Caesar Salad – also proposed with prawns – to the "Bourgeois Style" Vol-au-vent with its supreme sauce, from the Confit of Duck Foie Gras to the Grilled Mackerel with Pepper Glaze. The iconic spicy Thai salad, Yam Som O, with grapefruit, shrimp and fresh coriander, is now accompanied by two Malaysian specialities, a delicate coconut milk and poultry soup (Sup Santan Ayam) and a beef and ginger salad with crunchy vegetables and green mango (Laap Neau).

The tradition of presenting some great classics of French cuisine every month provides the opportunity to enjoy Pan-Fried Corrèze Veal Entrecôte accompanied by a Macaroni Gratin, or Aubrac Beef Sirloin served with Maxim's succulent potatoes. On the Asian side, the chicken skewers marinated with lemongrass and peanut sauce (Satay Kai) will transport diners to Thailand, while fans of very spicy dishes will appreciate the Lamb Fricassée with red curry and pineapple rice (Kaeng Phed Kai). The Chef's innovative style is confirmed with a beautiful selection of fish dishes, such as Confit of Cod, Grilled Sea Bass, Shallow-Fried Sole and Rice Vermicelli stir-fried with Prawns, Calamari and Crispy Vegetables (Mee Siam).

The new dessert menu also contains some wonderful new creations that will delight sweet palates, such as the XXL Croque en Bouche, or the irresistible Guanaja Pot de Crème served with sea salt shortbread. Not forgetting the addictive Mango Semolina with Coconut, Lime and Caramel Sauce.

Die Hongkonger Hotelkette Shangri-La Hotels and Resorts besitzt und betreibt über 98 Hotels unter der Marke Shangri-La brand mit insgesamt über 40.000 Zimmern. Shangri-La-Hotels sind Fünf-Sterne-Anlagen mit umfangreichem Angebot an Ausstattung und Dienstleistungen. Shangri-La-Hotels gibt es in Australien, der Volksrepublik China, Fidschi, Frankreich, Großbritannien, Hongkong, Indien, Indonesien, Japan, Kanada, Katar, Malaysia, den Malediven, der Mongolei, Mauritius, Myanmar, den Philippinen, Singapur, dem Sultanat Oman, Taiwan, Thailand, der Türkei und den Vereinigten Arabische Emiraten. Zudem plant der Konzern weitere Projekte in der Volksrepublik China, Hongkong, Indien, Kambodscha, Myanmar, den Philippinen, Saudi-Arabien und Sri Lanka. Mehr Informationen und Reservierungen erhalten Sie bei Ihrem Reiseanbieter oder unter www.shangri-la.com.