Press Release

+ Add More Rooms

Press Release

Chef De Cuisine Franck-Elie Laloum Of Jade On 36 Restaurant Presents Autumn Dinner Menu

Chef De Cuisine Franck-Elie Laloum Of Jade On 36 Restaurant Presents Autumn Dinner Menu

Franck-Elie Laloum, chef de cuisine of Jade on 36 Restaurant of Pudong Shangri-La, East Shanghai, launches an autumn dinner menu with his trademark use of new exotic ingredients and only the good produce in his dishes.

While the air is dry and crisp in the summer, the autumn in the South of France brings moisture in the air that musks the smell of rosemary, figs and other forest herbs, creating a thick earthy herbal smell and sensation.  It is also well-known in the culinary world that September and October is the season for truffle and mushroom, and how chefs spend much time driving through the forests in search of wild mushrooms.

Chef aims to recreate the spirit of this carefree adventure amidst the musky herbal smell he experienced in Provence, France into his dishes. As such, he presents the lightly seared yellowtail filet, braised bell pepper and confit lemon, frilled potatoes, and “Provence” flavoured sabayon.

Other features of the autumn menu are consistent with Chef Franck-Elie’s trademark exotic flavours and creative use of ingredients.  This autumn, he mixes his favourite exotic spices, such as Indonesian galangal, Thai lemongrass and combawa lemon, into traditional French dishes, such as Frog Leg Menieur and Roasted Organic Chicken.

One element to make its first appearance is the Ras el Hanout, a Moroccan sauce consisting of 15 different spices.  It is served with Roasted Rack, alongside a 48-hour Lamb Shoulder, Fig Chutney and Argan Oil Juice.

Signature examples of such pairing include Pan-Seared Duck Foie Gras with Japanese Dashi Broth.  He is known for his fondness for experimenting with new flavours gathered from his travels around Asia and Africa.

His insistence on the products is evident in his efforts to personally source all supplies.  The yellow chicken featured in the roasted organic chicken dish was sourced from an organic farm in Jiangsu Province, where the chickens are raised.  The menu also features seasonal wild-caught fresh fish from Japan, wild Icelandic langoustines and crabs weighing up to 2 kilograms from the cold waters of Brittany.

“The seafood we use is from the wild, the poultry and the vegetables are organic,” said Chef Franck-Elie.

Guests are also encouraged to challenge Chef Franck-Elie to customise their menu:

  • Four-course Decouverte menu at Rmb758 per person
  • Five-course Epicurien menu at Rmb928 per person
  • Six-course Gourmet menu at Rmb1098 per person
  • Seven-course Exclusif menu at Rmb1388 per person

Jade on 36 Restaurant serves dinner between 6 p.m. and 10:30 p.m. from Monday to Saturday.  The prices quoted are subject to a 15 per cent service charge.  For more information or to make a reservation, please call the Restaurant Reservation Centre at (86 21) 6882 8888 extension 6888 or e-mail fbreservation.slpu@shangri

Prior to making his China debut at Jade on 36, Chef Franck-Elie was chef de cuisine at Maison Pic, a Michelin three-star restaurant in Valence, France.  From 2000 to 2010, he successively worked at the Michelin three-star restaurant Pavillon Ledoyen in Paris, Maison Troisgros in Roanne, the Michelin two-star restaurant La Palme d’Or in Cannes and La Villa des Lys in Cannes.

Chef Franck-Elie presents classical French cuisine with a modern touch at Jade on 36 Restaurant, and enhances the restaurant to Michelin standards.  He takes pride in his newly defined New Age French food, for which he likes to present new flavours based on high-quality ingredients.  He adds new twists and dimensions to classical recipes using advanced technology, thus forming a union of opposites – the traditional and the innovative.  Although Chef Frank-Elie uses new technologies to present diverse flavours, he has a simple philosophy of respecting fresh produce, which means choosing and using only the fresh seasonal ingredients for his creations.

Jade on 36 Restaurant is, similar to Shanghai, classic, yet modern and contemporary.  Featuring classical French cuisine with a contemporary twist, the futuristic design of Adam D. Tihany and views of the city, Jade on 36 Restaurant captures the spirit of modern Shanghai.

Press Contact

Jasmine Ye
Director of Communications


(86 21) 6882 8888


(86 21) 6881 0368


View Global PR Contacts