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L'Abeille Restaurant Review: A review of the restaurant L’Abeille calls for a little historical perspective. It is named after Napoléon Bonaparte’s insignia, the “bee,” as the building was erected by his grand nephew, Prince Roland Bonaparte. Construction of the very elegant and stylish mansion, which started in 1892, took four years to complete. So as you enter and walk down to L’Abeille, breathe in the history floating in the air, and admire l’Escalier d’Honneur (the Staircase of Honour). Decorated by Pierre-Yves Rochon in silver, grey and taupe colors, the restaurant is intimate with only forty seats and opens onto a private garden that sets the tone of the Shangri-La hotels; note that a garden of this size in one of the most expensive parts of Paris is pure luxury. Having previously worked at the Plaza Athénée and Restaurant Lasserre, Christophe Moret knows how to artfully showcase topnotch ingredients, especially thanks to sauces. Sea urchin tongues are drenched in dashi broth with eel moss and caviar. Scallops from Normandy are glazed and served with beetroot, Xeres vinegar and scallop butter sauce. Sea bass is enhanced with cockles, ground oysters, lemon and buckwheat. Pheasant quenelle is extremely tender, in Albufera sauce with black truffle and salsify. From pastry chef Michaël Bartocetti, you may encounter Maury wine-marinated cherries with cardamom ice cream. To match this sumptuous fare, the wine cellar features a few hundred vintages, among them a 1971 Pineau des Charentes for dessert, which reminds us of crystallized apricot. This culinary treatment comes at a price, but it is impeccable, as is the service.