The Shangri-La Hotel, Paris revives the great tradition of formal dining and the magic of early 20th-century splendor with its “Dîner Bonaparte”. The historic setting of Prince Roland Bonaparte’s former mansion is an obvious choice, and guests now have the opportunity to step back in time while savoring the cuisine of double Michelin-starred Chef Christophe Moret. Monsieur est servi” After the Bar Botaniste, which pays tribute to the geographer and scientist who was the Prince, the historic salons on the second floor of the hotel now lend their gold to this dinner. Designed around a splendid central table, the Dîner Bonaparte aims to offer each guest a historic, multi-sensory voyage. A journey through history, with the habits and customs of the era rehabilitated for this dinner, according to the etiquette of “Monsieur est servi”, as well as through the opulence and gold leaf work to be admired in the Grand Salon. Along the cornices run the bee, emblem of the Empire, now the emblem of the Shangri-La Hotel, Paris, as well as the Prince’s initials – RB – which frame each side of the candlesticks. 
A multi-sensory voyage, with the possibility of enjoying an aperitif on the terrace adjacent to the lounges, facing the illuminated Eiffel Tower, before continuing at table, with an exceptional sense of refinement: bouquets signed by the hotel’s Parisian floral designer are arranged in a cornucopia as the only table runner, a 9-meter-long tablecloth has been custom-created by Maison Lelièvre, and finally, prestigious tableware has also been specially created by the French manufacturer Haviland. This “Imperial Crown” porcelain dinner service, symbolized by details such as the bee, the eagle and the imperial crown, was meticulously crafted by artisans at the Limoges factory. French-style dining The Shangri-La Hotel, Paris has resurrected the heritage and unique savoir-vivre of “French-style dining” in the sumptuous surroundings of its reception rooms. First, the host is announced as “Monsieur est servi” and opens the salon doors to welcome his or her guests. Each guest is then announced aloud – again by the barker – to join the flower-decked table. Then begins a 4-course menu – soup, fish, meat, dessert – served “à la française”, with the refinement of an insiders’ table, and dishes that guests help themselves to as the maître d’hôtel passes by.
The menu is designed by double Michelin-starred Chef Christophe Moret according to the customs and fashions of the time. It revives the great tradition of sauces, bisques and filet en croûte, and focuses on dishes and products that have always embodied the terroir and ceremonial of France’s finest tables: coq en pâte, foie gras de canard aux épices, vol-au-vent de grande cuisine bourgeoise à la Nantua, côte de veau fermière de l’Aveyron dorée, canard de Challans, Baba bouchon… A true feast for the senses, for a privileged and unique moment in the former home of Prince Bonaparte. The Bonaparte Dinner is available to individuals and companies. From €380 per person, depending on options selected. Seated dinner around a single oval table, for groups of 20 or more. Several round tables, up to 80 people. 
Roméo Balancourt
Cette publication est également disponible en :
