sexta-feira, 2 de março de 2012
Shangri-La Hotel, Paris is proud to announce that its two gastronomic restaurants have been awarded stars by the 2012 Michelin Guide.
With the publication of this year's edition, Shangri-La Hotel, Paris becomes the only luxury hotel in France to boast two gastronomic restaurants recognized by the Michelin Guide, a feat made all the more exceptional by the fact that this distinction comes less than one year after each restaurant's opening.
The French gastronomic restaurant L'Abeille, under the direction of Executive Chef Philippe Labbé, has been awarded two stars and the Chinese gastronomic restaurant Shang Palace, headed by Chef Frank Xu, has received one star. This recognition by the Michelin Guide confirms each Chef's distinctive and passionate culinary signature, each as technically accomplished as it is unique.
Opened in March 2011, L'Abeille ("The Bee" in French) is named after the Bonaparte imperial insignia. Under the leadership of Executive Chef Philippe Labbé, this gourmet destination restaurant has won acclaim for bold and colourful renditions of French classics such as the signature blue lobster prepared two ways, a dish that is reborn anew each season, accompanied for example by black truffles, pistachios or beets. Foie gras marbled with nougat and sea bass coated in sesame and poppy seeds and roasted with fennel on a teppanyaki have also become house favourites. Head Sommelier Cédric Maupoint's wine selections and desserts by Pastry Chef François Perret complement Chef Labbé's remarkable seasonal creations.
For Chef Labbé, receiving two Michelin stars culminates a year of milestones and accolades. "I often say that I was born with a Michelin Guide tucked under my arm, because it was my parents' guide and it was they who instilled in me a passion for great cuisine," he says. "These two stars are recognition of our desire to always reach higher, a trait that our Restaurant Director Christophe Kelsch, and I as well as everyone here at Shangri-La Paris strive to cultivate every day."
Opened in September 2011, Shang Palace is the first gourmet Chinese restaurant in the French capital and marks the European debut of the group's signature restaurant. Directed by Chef Frank Xu, whose brigade includes four Cantonese sous-chefs, Shang Palace quickly established its place on the Paris gastronomic scene for its traditional and authentic dishes. Chinese classics such as roasted whole Peking duck served two ways, crispy and wok-fried with lettuce, the colourful Lo Hei salmon and Beggar's Chicken, which is roasted in a lotus leaf and cooked in a clay crust, are among his signature dishes.
Chef Xu takes pride in receiving his first star. "It is a great honour to see Chinese cuisine recognized in this way, and Paris is an exceptional setting for allowing the world to discover it. I would like to share this distinction with all the staff at Shang Palace, the kitchen brigade and dining room staff, which is directed by Nancy Zhang with the assistance of Christophe Wong. They are wonderful ambassadors for the Shangri-La Hotel and Resorts' philosophy of hospitality." It is worth noting that Shang Palace is the only authentic Chinese restaurant in France to receive a Michelin star, a remarkable accomplishment for an establishment that has been open less than six months.
Fresh ingredients of the highest quality are the shared medium to showcase these two extremely refined and complex cultures and cuisines. Thanks to the talents of Executive Chef Labbé and Chef Xu, dining at Shangri-La Hotel, Paris is truly a voyage of the senses.
About Executive Chef Philippe Labbé
Originally from the Champagne region of France, Philippe Labbé joined Shangri-La Hotel, Paris as Executive Chef in 2009. Prior to that he had spent six years as executive chef at Le Château de la Chèvre d'Or Hotel in Eze, France, where he received two Michelin stars. Chef Labbé won his first Michelin star at the Chateau de Bagnols, in the Beaujolais region, in 2001.
Known for his technical precision, creativity and passion for Asian culture, Chef Labbé has a virtuoso's flair for blurring the lines between traditional and modern cuisine, creating new tastes and flavours while respecting the quality and provenance of produce.
As Executive Chef of Shangri-La Hotel, Paris, Labbé oversees the hotel's culinary offerings at the restaurants L'Abeille and La Bauhinia as well as Le Bar, banqueting services and in-room dining.
About Chef Frank Xu
Chef Frank Xu is the son and grandson of chefs. He is a native of Shenzhen, near Hong Kong, a region renowned for its mushrooms, which he excels at preparing. When Xu joined the Shangri-La Hotels & Resorts, in 2001, he already had 18 years of cooking experience, having joined his father in the kitchen at the age of 14. Before arriving in Paris in April 2011 to prepare for the opening of Shang Palace – an event that marked his first trip to Europe – Xu had been the chef at the Shangri-La Hotel, Beihai since 2009.