L’Abeille restaurant at the Shangri-La in Paris
New Year’s Eve Menu
L’ABEILLE MENU – 700€ excluding beverages
SEA URCHIN FROM BRITTANY
Spiced jelly, Tahiti vanilla and peppermint
OSCETRA CAVIAR
Oyster cream with horseradish and chervil juice
SPIDER CRAB
Sea rocket salad and cockle juice
CHESTNUT
Creamy and crispy, black truffle, smooth parsnip butter
PAN-FRIED WILD SEA SCALLOPS FROM QUIBERON
Medjool dates, lemongrass cream
SADDLE OF WILD VENISON
Roasted with pistachios, victoria pineapple and preserved fennel
BRIE FROM MEAUX
Creamy foam with white truffle from Alba,
farmer’s toast melba style
MANDARINE
Vanilla-flavored meringue shortbread, parsley juice
CLOWN HAT
Blackberry and wild blueberry jam and light mousse,
truffle ice cream and tuffle-flavored milk emulsion
Menu elaborated by Philippe Labbé, Executive Chef
LA BAUHINIA MENU – 450€ Beverages excluded
Amuse-bouche
Oyster and duck foie gras shavins
Slightly tangy green apple jelly with caviar
Crawfish carpaccio with a yuzu vinaigrette
Tetragon and truffle salad,
jackknife clams from la Cotinière steamed with fennel
Crab and spider crab ravioli
Broth flavored with imperial mandarin liquor
Doe roasted with juniper in a spicy crust
Steamed winter vegetables with fruits.
Chocolate fondant
Ginger and caramel cream, sesame nougatine
Fresh mango in a meringue and white chocolate shell
Light Tahiti vanilla cream, exotic fruit coulis
Petits fours and chocolates
Menu elaborated by Philippe Labbé, Exécutif Chef
Shang Palace dining room at the Shangri-La Hotel in Paris
SHANG PALACE – 488€ including ½ bottle of Dom Pérignon 2002
鱼子脆皮烧腩仔
Poitrine de porc croustillante au caviar « Baeri »
Crispy pork brisket with Baeri Caviar
开胃鲈鱼五彩蔬
Bar « Lo Hei »
fruits et légumes émincés, julienne de méduse, sashimi de bar, sauce aux graines de sésame
Sea Bass « Lo Hei »
Chopped fruits and vegetables, minced jelly fish, sea bass sashimi, sesame seed sauce
精选点心盘 (黑松菌小笼包，鱼子酱点烧卖)
Sélection de Dim Sum :
Siu Mai: Saint-Jacques et langoustine au caviar «Baeri»,
« Buns » de Saint-Jacques et crabe façon Shanghaienne
Siu Mai: Dublin Bay prawn and sea scallop dumplings with Baeri caviar,
Shanghainese scallop and crab bun
XO酱白玉多宝鱼
Turbot sauté au wok à la sauce XO
Wok-fried turbot, XO sauce
乳鸽鹅肝七彩菘
Emincé de pigeon et foie gras, feuilles de laitue croquantes
Minced pigeon and foie gras, crunchy lettuce leaves
香袋饭
红米，黑野米，印度米，带子粒，芦笋粒，干带子丝，黑菌丝，外包煎蛋白皮
Aumônière de riz sauté
Riz sauté aux Saint-Jacques, asperges vertes et truffe, aumônière de blancs d’œufs
Rice sautéed with sea scallops, green asparagus and truffle, parcel with egg whites
蛋挞
Tarte aux œufs – Egg tart
特制蜜蜂桂花糕
Gelée juste saisie à la fleur d’ostmanthus et au miel, crème glacée au gingembre
Honey-flavored Osmanthus jelly, mango rice pudding
牛奶饭与芒果布丁
Riz au lait à la mangue, tuile dentelle – Mango rice pudding
Menu elaborated by Franck Xu, Shang Palace Chef
La Bauhinia restaurant at the Shangri-La in Paris
Christmas Eve Menu
LA BAUHINIA MENU – 210€ Beverages excluded
Amuse-bouche
Duck foie gras from Vendee in a crispy crust
French crayfish and aged cognac jelly
Scrambled egg from Marans farm,
Sea urchin from Brittany, chestnut cream
Steamed lobster and caviar
Jerusalem artichoke cream
Poached sea scallops from the Seine bay
“Trompette de la mort” mushroom and pumpkin.
Roasted Capon from the Bresse region
Beggar’s fruits, capon’s leg cannelloni with cabbage.
Crispy hazelnut Christmas tree
Soft white cheese mousse flavored with orange zests
Yule-log with green apple jelly
Vanilla shortbread and chestnut ice cream
Petits fours and chocolates
Menu elaborated by Philippe Labbé, Exécutif Chef
SHANG PALACE – 250€ hors boissons – excluding beverages
开胃鲈鱼五彩蔬
Bar « Lo Hei »
Fruits et légumes émincés, julienne de méduse, sashimi de bar, sauce aux graines de sésame
Sea Bass « Lo Hei »
Chopped fruits and vegetables, minced jelly fish, sea bass sashimi, sesame seed sauce
鱼子酱带子饺
Dim Sum de Saint-Jacques et truffe
Sea scallop and truffle dumplings
鹅肝云吞汤
Soupe Wonton au foie gras
Ravioli de foie gras poché dans un bouillon traditionnel cantonais
Foie gras dumpling poached in a traditional Cantonese consommé
野菌鹅肝烩鮑魚
Ormeau braisé au wok
Wok-braised abalone
黑菘菌蒸炖气锅鸡
Vapeur de chapon à la truffe et dattes
Steamed capon with truffle and dates
香袋饭
红米，黑野米，印度米，带子粒，芦笋粒，干带子丝，黑菌丝，外包煎蛋白皮
Aumônière de riz sauté
Riz sauté aux Saint-Jacques, asperges vertes et truffe, aumônière de blancs d’œufs
Rice sautéed with sea scallops, green asparagus and truffle, parcel with egg whites
蛋挞
Tarte aux œufs
Eggs tart
异域水果配巧克力圣诞球
Boule de Noël crémeuse au chocolat blanc et aux fruits exotiques
Creamy Christmas ball with white chocolate and exotic fruits
Menu elaborated by Franck Xu, Shang Palace Chef
