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Impressionist ARTea Time at Shangri-La Hotel, Paris

Impressionist ARTea Time at Shangri-La Hotel, Paris

Following the success of the "Braque" and "Joséphine" ARTea Times, Shangri-La Hotel, Paris continues its delicious ARTea Time series, this time in conjunction with the Paul Durand Ruel exhibition at the Luxembourg Museum.

For this exhibition of 80 impressionist masterpieces, Shangri-La Hotel, Paris Pastry Chef François Perret, inspired by the impressionists’ love for colour, has taken a pot of paint as the basis for his creation: a milk chocolate paintbrush is set off by a blackcurrant glaze on a delicate base coated with white chocolate that manages to be simultaneously crunchy and melts-in-your-mouth. The light, ethereal filling is made of dark chocolate ganache and a delicious almond and blackcurrant cream.

This masterpiece will be served with the traditional “Tea Time” accompaniments La Bauhinia restaurant, under the magnificent glass cupola every Wednesday from 15 October.

The "ARTea Time" experience then continues with a priority-access ticket to the exhibition, enabling participants to view the superb collection of pictures, drawings and sketches.

Shangri-La Hotel, Paris: a delightful alliance between gourmet dining and fine art.

"ARTea Time": Every Wednesday from 3:30 to 5:30 p.m, 15 October 2014 to 4 February 2015.

"ARTea Time" includes the traditional Tea Time, the "Impressionist" pastry and one priority-access ticket per person (valid for the duration of the exhibition).
ARTea Time is available at 49 euros per person by reservation only on (33 1) 5367 1991. Places are limited.

"The Essential François Perret Tea Time": Monday to Friday from 3:30 to 5:30 p.m. and Saturday and Sunday from 4 to 5:30 p.m.
- Classic Tea Time: a selection of mini pastries, finger sandwiches, French biscuits and scones served with a hot beverage of the guest’s choice. It is available at 39 euros per person or 55 euros per person with a glass of Champagne.

The Paul Durand Ruel Exhibition: From 9 October 2014 to 8 February 2015, the Luxembourg Museum presents the first exhibition devoted to Paul Durand-Ruel (1831-1922), the greatest art dealer of the 19th century, discoverer of the Impressionists and inventor of the modern art market. The exhibition includes works by Cézanne, Renoir and Monet, bringing together 80 impressionist masterpieces and retracing the period when an avant-garde artistic movement gained international recognition due to the efforts of an impassioned dealer.

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.

Hong Kong-based Shangri-La Hotels and Resorts currently owns and/or manages 98 hotels under the Shangri-La brand with a room inventory of over 40,000. Shangri-La hotels are five-star deluxe properties featuring extensive luxury facilities and services. Shangri-La hotels are located in Australia, Canada, mainland China, Fiji, France, Hong Kong, India, Indonesia, Japan, Malaysia, Maldives, Mongolia, Mauritius, Myanmar, Philippines, Qatar, Singapore, Sultanate of Oman, Taiwan, Thailand, Turkey, the United Arab Emirates and the United Kingdom. The group has a substantial development pipeline with upcoming projects in Mainland China, Cambodia, Hong Kong, India, Myanmar, Philippines, Saudi Arabia and Sri Lanka. For more information and reservations, please contact a travel professional or access the website at