{"id":2048538,"date":"2015-10-27T17:22:26","date_gmt":"2015-10-27T16:22:26","guid":{"rendered":"https:\/\/www.luxsure.fr\/2015\/10\/27\/the-shangri-la-international-gastronomy-festival-begins-today\/"},"modified":"2026-05-12T15:55:18","modified_gmt":"2026-05-12T13:55:18","slug":"the-shangri-la-international-gastronomy-festival-begins-today","status":"publish","type":"post","link":"https:\/\/www.luxsure.fr\/en\/2015\/10\/27\/the-shangri-la-international-gastronomy-festival-begins-today\/","title":{"rendered":"The Shangri La International Gastronomy Festival begins today"},"content":{"rendered":"

A few days ago, we dined at the Shangri La to preview the menu concocted by Shangri La Paris chef Samuel Lee Sum for the very first edition of the “Festival International de la Gastronomie by Shangri-La”.
\nFrom October 27 to 31, 2015, eight Michelin-starred chefs will be simultaneously showcased in five cities around the world, from France to China.
\n These chefs, whose restaurants collectively hold 15 Michelin stars, will be offering unique menus each evening, highlighting their respective culinary philosophies. Four of them will travel from Europe to Asia to showcase their exceptional cuisine. They will compete to create masterpieces in eight Shangri-La Hotels & Resorts restaurants.
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At the Shangri-La Hotel, Paris, Christophe Moret and Samuel Lee Sum, respectively Chefs at L’Abeille (1*) and Le Shang Palace (1*), will be offering exclusive menus for the festival that will delight gourmets with their technical expertise, flavor and delicacy.
\nThe chefs taking part in this first “International Festival of Gastronomy by Shangri-La” are:
\n– Ip Chi Cheung, of the two-star Summer Palace restaurant at the Island Shangri-La, Hong Kong.
\n– Mok Kit Keung, of the two-star Shang Palace restaurant in Kowloon Shangri-La, Hong Kong.
\n– Enrico Bartolini, who works in the kitchens of the two-star Devero restaurant, will be leaving Italy to join the Angelini restaurant at the Shangri-La Hotel, Bangkok.
\n– In Modena, Italy, Massimo Bottura heads the kitchens of the three-star restaurant Osteria Francescana. He will be moving to the BLU Bar at the Shangri-La Hotel, Singapore.
\n– Mauro Colagreco, from the two-star Mirazur restaurant, will travel from the C\u00f4te d’Azur to Hong Kong to join the Petrus restaurant at the Island Shangri-La, Hong Kong.
\n– Giancarlo Perbellini, of the two-star Casa Perbellini restaurant in Italy, will take over the kitchens at Calypso, the restaurant in the Jing An Shangri-La hotel, West Shanghai.
\n– Christophe Moret, of the one-star French gourmet restaurant L’Abeille, at the Shangri-La Hotel, Paris.
\n– Samuel Lee Sum, of the one-star Chinese restaurant Shang Palace at the Shangri-La Hotel, Paris.<\/p>\n

A first-ever gastronomic festival showcasing the expertise and unrivalled talent of renowned Michelin-starred chefs at Shangri-La Hotels and Resorts Group restaurants.<\/p>\n

Turning gastronomy into art: the chefs of the festival Taking its name from Napoleon’s imperial emblem
\nBonaparte, L’Abeille is the one-star gourmet restaurant of the Shangri-La Hotel, Paris. Christophe Moret – formerly Chef at Lasserre, but also at the three-starred Alain Ducasse restaurant at the Plaza Ath\u00e9n\u00e9e and at Spoon, Food & Wine – will create unique experiences with a dazzling menu featuring exceptional local produce. Served in an enchanting setting opening onto a magnificent French garden, restaurant guests will delight their taste buds while also sampling the creations of Pastry Chef Micha\u00ebl Bartocetti. <\/p>\n

Chef Samuel Lee Sum heads up the kitchens at Shang Palace, the only Chinese restaurant to have been awarded a Michelin star in France. For the restaurant’s die-hard fans, Samuel’s dishes are a subtle blend of Cantonese and Huaiyang cuisines, reflecting his art. Introduced to cooking at an early age by his mother, Samuel concocts dishes that blend perfectly with the restaurant’s selection of rare and exclusive Chinese teas
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\nIt was his menu that we had the pleasure of testing. <\/p>\n

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\nRed rice pancakes with shrimp, mango and fermented radish roll, jellied pig’s trotters and black vinegar
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