Shang Palace

At Shang Palace, Chef Tony Xu celebrates Chinese gastronomy by drawing inspiration from the seasons and collaborating with local producers committed to organic and regenerative farming. Among them, the family-run Kaiping Farm in Normandy grows more than thirty varieties of vegetables, fruits, and herbs, using earth-friendly methods: manual weeding, crop rotation, drip irrigation, composting, and biodiversity promotion through hedgerows and beneficial insects. These exceptional ingredients, carefully selected by Chef Xu, inspire refined creations where authenticity, quality, and sustainability come together.

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Europe's first Shang Palace opened in Paris in 2011.

Embark on an haute Chinese gastronomy journey, enhanced by modern inspirations, imagined by the talented Chef Tony Xu.

The venue includes a main dining room and two private dining rooms; Tang can host until 12 guests and Qing Ming has a capacity of 24 guests maximum.

Chef Tony Xu, who hails from Chengdu, China, and has over 20 years of experience working for some of the biggest international groups in mainland China, is the Executive Chef of Shang Palace. He invites guests on a journey of discovery into haute Chinese gastronomy, a culinary adventure distinguished by numerous accolades and awards since 2012.

His sensitivity and innate passion for gastronomy has enabled him to develop a unique vision of modern culinary art, where he draws inspiration from the traditional essence of the different methods of Chinese cuisine while meticulously selecting his products in a sustainable way.

His innate drive combined with his commitment to delivering exceptional dining experiences for his guests, have earnt Chef Tony Xu recognition in the Michelin Guide, as well as earnt him awards for restaurants he has led such as the "Black Pearl", which is the ultimate accolade in Chinese gastronomy. 

Chef Tony Xu is proud to continue the culinary heritage that has made the restaurant famous since it opened in 2011, while bringing his own personality and exceptional know-how to the table. 

With the utmost respect for Chinese tradition, Chef Xu introduces a few innovations and reimagines traditional dishes such as pork belly and sweet-and-sour eggplant stuffed with shrimp and fish, revealing new layers of flavor. The Chef also pays a graceful tribute to French gastronomy and its finest ingredients with a unique and surprising sweet-and-savory creation—his sweet-and-sour foie gras—striking a perfect balance between quintessential Chinese flavors and a product of French culinary excellence.

At Shang Palace, Chef Tony Xu celebrates Chinese gastronomy by drawing inspiration from the seasons and collaborating with local producers committed to organic and regenerative farming. Among them, the family-run Kaiping Farm in Normandy grows more than thirty varieties of vegetables, fruits, and herbs, using earth-friendly methods: manual weeding, crop rotation, drip irrigation, composting, and biodiversity promotion through hedgerows and beneficial insects. These exceptional ingredients, carefully selected by Chef Xu, inspire refined creations where authenticity, quality, and sustainability come together.