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Executive Chef Christophe Moret

“"I really want our guests to have a unique experience at our restaurants."”

Executive Chef Christophe Moret

SLPR_Restaurant L'Abeille

Precise about good

Executive Chef Christophe Moret

“My passion for vegetables comes from my grandparents, who were market gardeners. I have wonderful memories of fresh spring vegetables bursting with life! Eating raw, crunchy beans and peas straight from the vegetable garden,” Chef Moret said.

Bringing with him more than twenty years of experience in French gastronomy and his own style, Chef Moret has previously worked with Chef Bruno Cirino at Saint Jean-de-Luz Grand Hotel and then at Château Eza, before teaming up with Chef Jacques Maximin at the Nice Théâtre in 1989. He also held posts alongside the renowned Chef Alain Ducasse, starting in 1990 at the three-star restaurant, Louis XV in Monaco.

Christophe’s open-mindedness and curiosity then led him to the Royal Monceau and 59 Poincaré as Sous-Chef. Later in 1998, he became Head Chef at Spoon, Food & Wine in Paris, where he excelled at blending tastes and flavours from all over the world.

In 2003, he became Head Chef at the three-star restaurant, Alain Ducasse au Plaza Athénée. After seven years there, the doors to the famed Lasserre opened for him, where he joined as Head Chef of the two Michelin Star restaurant.

Chef Moret joined Shangri-La Hotel, Paris, in January 2015, bringing with him a wealth of creativity and a new wave to the hotel’s culinary offerings.


(33 1) 53 67 19 90


Lobby Level

Valet Parking

Hotel valet parking available.

Operating Hours

7.30pm - 10.30pm (Tuesday - Saturday).
Closed from 2 August to 31 August 2020 (both dates inclusive.

Dress Code


Smoking Policy

Smoking is not permitted in L'Abeille.