L’Abeille “The Bee” at Shangri-La, Paris

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L’Abeille – – a new find, but a wonderful return to a chef whose passion is one that I certainly cannot get enough of – – Chef Christophe Moret.  I had the sheer pleasure of meeting Chef Moret when I dined at Lasserre two years ago.  Once I experienced his cuisine, I knew I’d follow him wherever he was setting fire to food.  So, when I learned of his departure, I immediately sought him out and discovered a new “Paradise in Paris” – – Shangri-La’s L’Abeille.  We arrived and was seated at the most inconspicuous and elegant table in the dining area.  As we awaited Barry Douglas’ arrival, my anticipation grew stronger as I knew we were in for an amazing treat.

Shangri-La, Paris
Shangri-La, Paris

 

Shangri-La -- Paris
Shangri-La — Paris

 

© Shangri-La Palace, Paris - - Courtesy of Shangri-La Palace's "L'Abeille"
© Shangri-La Palace, Paris – – Courtesy of Shangri-La Palace’s “L’Abeille”

 

L'Abeille - Dining room
L’Abeille – Dining room

 

L'Abeille
L’Abeille

 

L'Abeille
L’Abeille

 

Bread
Bread

 

Beurre
Beurre

 

2013 Pierre Jean Villa "Jardin Suspendu" Condrieu
2013 Pierre Jean Villa “Jardin Suspendu” Condrieu

 

Delicate "royale" of sea urchin and gold caviar
Delicate “royale” of sea urchin and gold caviar

 

Green Asparagus from "Piolenc", black olive condiment, orange sabayon
Green Asparagus from “Piolenc”, black olive condiment, orange sabayon

 

Green Asparagus destroyed by Tony
Green Asparagus destroyed by Tony
Mmmmm....Condrieu and Maestro Barry Douglas
Mmmmm….Condrieu and Maestro Barry Douglas

 

Roasted John Dory, cabbage and citrus emulsion
Roasted John Dory, cabbage and citrus emulsion

 

 

Roasted John Dory, cabbage and citrus emulsion
Roasted John Dory, cabbage and citrus emulsion

 

Roasted John Dory, cabbage and citrus emulsion
Roasted John Dory, cabbage and citrus emulsion

 

Roasted John Dory, cabbage and citrus emulsion
Roasted John Dory, cabbage and citrus emulsion

 

Roasted lobster, sautéed spring vegetables, lobster sauce
Roasted lobster, sautéed spring vegetables, lobster sauce

 

2010 "La Roquète" Frédéric and Daniel Brunier – Châteauneuf-du-Pape
2010 “La Roquète” Frédéric and Daniel Brunier – Châteauneuf-du-Pape
Roasted pigeon from "Racan" with hay, caramelized onions, peas "à la française
Roasted pigeon from “Racan” with hay, caramelized onions, peas “à la française

 

Cheese and Dessert
Cheese and Dessert

 Totally skipped the cheese and went straight for the sweets!!!!

Dessert
Dessert

 

Dessert
Dessert

 

Dessert
Dessert

 

Dessert
Dessert

 

Dessert
Dessert

 

Dessert
Dessert

 

Chef Christophe Moret
Chef Christophe Moret

At L’Abeille, I found a wonderful continuation of what I experienced previously from this brilliant chef and savored every morsel he touched.  Another successful dining experience.  Chef Moret, thank you so much for welcoming us to L’Abeille – – we look forward to our return and another unforgettable indulgence in what can only be described as gastronomic heaven!!!!

The next time you are in Paris, you must visit Shangri-La’s L’Abeille – – you do not want to miss Chef Moret!!!!

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