View all newsletters
Receive our weekly newsletter - World Of Fine Wine Weekly
  1. Wine & Food
November 30, 2020

L’Abeille at Shangri-La Hotel

By Thierry Dessauve

High technique at the service of seasonal ingredients is the hallmark of the inventive cooking of Philippe Labbé, the executive chef at L’Abeille in the Shangri-La Hotel in Paris. Signature dishes include duck foie gras coated in chocolate served two ways; crispy roasted quail; seared turbot à la plancha, and Poularde Hen au Torchon: fine Parisian dining, in other words.

The clear, concise wine list chosen to accompany Labbé’s cuisine is suitably, classically French. What separates it from other Michelin-starred lists, however, is its compression. There are stellar names and vintages here—from Coche-Dury to Chave, from Lafite to Krug. But in each case the temptation to fill the list with every vintage is rejected in favour of choosing the right one. With a small collection of New World, Italian, and German wines rounding up proceedings, L’Abeille’s list is a model of its kind.

10 Avenue d’Iéna Paris, France +33 1 53 67 19 90

www.shangri-la.com/paris/shangrila/dining/restaurants/labeille

Select and enter your corporate email address For award-winning content from the world’s most respected and intellectually satisfying wine magazine, sign up to our newsletter here
I consent to New Statesman Media Group collecting my details provided via this form in accordance with the
Thank you

Websites in our network