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09
Sep
The Eiffel Tower on Your Plate
by Sophie Gayot
There is a French expression: “avec des si, on mettrait Paris en bouteille,” which means, “with ifs, you could fit Paris in a bottle.” But how can you fit the Eiffel Tower on a plate? Watch the exclusive video interview with executive chef Philippe Labbé of L’Abeille restaurant at the Shangri-La Hotel Paris, to see how he does it. You will find out why Labbé is paying a tribute to La Grande Dame, as about half of the hotel’s 27 suites and 54 rooms have unobstructed views of the monument built by Gustave Eiffel in 1889 for the World’s Fair.
To learn more about the restaurant and find out its rating, read the review of L’Abeille. The space is so elegant and peaceful that it made GAYOT.com’s list of Top 10 Romantic Restaurants in Paris, as well as Top 10 Business Dining Restaurants. Its private garden — which also features views of Eiffel Tower — earned the Shangri-La Hotel Paris’ signature restaurant a spot on the GAYOT.com Top 10 Paris Restaurants with a View list.
Related Content:
Shangri-La Hotel Paris
You can click on each photo to enlarge to see dishes from L’Abeille restaurant in the Shangri-La Hotel Paris restaurant menu. All photos by Sophie Gayot.
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- Two types of butter for your bread
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- Beet root chip
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- Amuse bouche
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- Les poissons bleus argentés: sardines marinées
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- Tomate martini: variation en chaud-froid autour d’un cocktail glacé
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- Roasred tomate with licorish perfum, estragon juice, basilic and persil in a seringe
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- Soupe de tomates
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- Araignée de mer
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- Seared foie gras de canard de Vendée
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- Dos de saumon sauvage de l’Adour
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- Loup de mer served with fennel confit and a juice infused with wild anise
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- Agneau de l’Aveyron with shaved coconut, curry, grilled peanuts and lime juice
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- Poitrine cochon Cantonese style with crab
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- Pork chop with caramel soy sauce and shiso spaghetti
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- Plateau fromage
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- Fraises des bois millefeuille with avocado mousse and coriander sorbet
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- Raspberries atop a waffle with celery cream and sorbet
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- Executive chef Philippe Labbé with Sophie Gayot
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