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.

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Europe's first Shang Palace opened in Paris in 2011 and the very next year it became the only Chinese restaurant in France to be awarded a Michelin star.

Inspired by Southeast China's culinary traditions, the restaurant offers authentic Chinese cuisine imagined by 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 in China, and graduated of culinary training with more than 20 years' experience working for some of the biggest international groups in mainland China, is the new executive Chef of Shang Palace, the only Michelin-starred Chinese restaurant in all of France. 

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.