La Bauhinia: the iconic Hong Kong flower
The Bauhinia Blakeana, a flower which appears on the flag of Hong Kong, could easily flourish under the giant glass roof which illuminates the Shangri-La restaurant lounge. This Parisian palace opened in December 2010 in the former residence of one of Napoleon Bonaparte's nephews. La Bauhinia, run by Philippe Labbé thus has flowers in its heritage twice over, perfectly symbolising the delicacy and refinement of this establishment.
Perfect fusion of East and West in decoration and cuisine
The restaurant, La Bauhinia, lies at the heart of the hotel, beneath a magnificent 1930s glass and steel cupola and a monumental Murano glass chandelier. With seating on the ground floor as well as a mezzanine level, the airy and luminous lounge restaurant seats 80, offering continuous service from 6:30 a.m. to 11:00 p.m., for business luncheons, afternoon tea or fashionable get-togethers amongst friends. The restaurant’s intricate decor features bespoke carpet and furniture in a harmony of red and jade tones, both of which are cherished colours in the Far East and would have been equally well accepted in the Second Empire period. A pleated taffeta valence filters the natural light from the glass ceiling and ancient Asian manuscripts inspired the painted silks and wallpaper, offering an oriental flavour to the floral and poetic ambiance.
With a passion for both Asian cuisine and culture, Chef Philippe Labbé has created a menu that is a perfect fusion of French and Asian cuisine. The 47 year-old executive chef from the Champagne region has two Michelin stars to his credit, and began his career alongside great names like Bernard Loiseau, before joining the Plaza Athénée. In these cosy surroundings of La Bauhinia you will enjoy the Chef's creations; starting with Endives braisées à la crème de truffes or the "Yam So", a refreshing salad of thai grapefruit and shrimps, followed by an Otak Otak, a recipe straight from Indonesia, cod fish in a papillote with its yellow curry paste, coconut milk, lime and basil. Or how about Noix de Saint Jacques from the baie de Seine, slightly fried with an aromatic sauce? The restaurant has an interesting selection of wines by the glass and the desserts, signed by patissier Franҫois Perret, ex-Troisgros, are a pure delight!
A restaurant to include without delay in your directory of favourite gourmet addresses in Paris!
