sexta-feira, 27 de setembro de 2013
On the occasion of the Braque exhibition held at the renowned Grand Palais in Paris, Shangri-La Hotel, Paris launches "ARTea Time".
ARTea Time combines the culinary delights of the hotel's La Bauhinia restaurant, with the opportunity to see one of the city's top art exhibitions.
Every Wednesday, François Perret, head pastry chef at Shangri-La Hotel, Paris, will honour one of the four great exhibitions at the Grand Palais, starting with the Georges Braque – the 20th century French painter and sculptor, who developed the art of Cubism. Perret has created a special pastry that artistically represents one of the works on display, which will be served with the afternoon tea beneath the splendid glass dome encapsulating La Bauhinia.
After enjoying a delicious afternoon tea, guests are presented with a special gift of "a beat‑the-queue" entrance ticket to the current exhibition at the Grand Palais. This autumn, Shangri-La Hotel, Paris will be the essential meeting place for all gourmet art lovers.
"ARTea Time" will be on offer every Wednesday until 18 December 2013 from 3:30 to 5:30 p.m. Included in the price of €49 are a full afternoon tea, a special ARTea Time pastry and a ticket to the Grand Palais exhibition (valid as long as the exhibition lasts).
To book, call Shangri-La Hotel, Paris on (33 1) 53-67 19-91 or send an email to email@example.com.
Other afternoon tea events on offer at Shangri-La Hotel, Paris include "François Perret's essential Tea Time event", which offers a selection of mini pastries, finger sandwiches, scones and French biscuits served with a hot drink.
Guests may book:
from 3:30 to 5:30 p.m. from Monday to Friday and from 4 to 5:30 p.m. on Saturday and Sunday. The price is €39 per person or €55 per person with a glass of Champagne.
Georges Braque Exhibition: The Grand Palais presents the first retrospective dedicated to Georges Braque (1882-1963) in almost four decades. Founder of the Cubist movement and inventor of pasted paper; he was one of the pioneer figures of 20th century art. The exhibition offers a fresh look at the artist's work and a perspective of his work with the painting, literature and music of his time.
About 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 are 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.
Main dates of Chef Perret's career:
1980 : François Perret is born in Bourg-en-Bresse in France.
1997 : He received vocational training in Confectionary & Pastry, Chocolate and Ice Cream making, followed by an additional diploma in on-the-spot preparation of individually served desserts in 1998.
1999-2000 : He became a chocolate maker's apprentice in Grenoble in France (Chocolaterie Hybord).
2000-2002 : He became a commis pastry chef at Hotel Meurice, Paris.
2002-2008 : He became the head commis chef, then assistant station chef and, later, assistant head pastry chef at Hotel George V.
2008-2010 : He was head pastry chef alongside Michel Troisgros at Hotel Lancaster, Paris.
2010 : He became head pastry chef at Shangri-La Hotel, Paris.