A few weeks ago, we attended a very special event at Shang Palace, the Michelin-starred gourmet restaurant of the Shangri La Paris.
It was the tasting of Canard Laqué by Chinese chef Yuan, who was invited to cook his recipe for a week.
Amuses bouche #shangrilaparis #shangpalace
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With over thirty years’ experience and officiating at Beijing’s Kerry Hotel since 2011, Chef Yuan is recognized as the true master of the art of Peking Duck, and has developed his own adaptation: Ya Yuan Authentic Peking Duck.
Created during the South-Song dynasty, Ya Yuan Peking Duck was originally called Zhiya. Under the Ming dynasty, it occupied a place of choice on the menus of the imperial court.
We tasted this exceptional Peking duck served in three courses, and enjoyed a unique moment of refinement. First course: the crispy, caramelized skin is served with its sauce. It’s rolled in pancakes and vegetables. A real delight! Then the duck meat is sautéed with Lotus in a cognac sauce. The rest of the duck is used to make a delicate soup.
First course: Peking duck skin and crepes #foodporn #foodies #foodstagram
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third duck service: duck broth #perfection #shangpalace @shangrilaparis
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Chef Yuan has unfortunately returned, but you can enjoy the best of Chinese gastronomy at the Shang Palace, which regularly invites chefs to present their dishes.
The cuisine of Samuel Lee, chef of the Shang Palace, is exceptional and will appeal to the most discerning palates. His expertise has been rewarded with a star. He has made this restaurant the benchmark for Asian cuisine in Paris.
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