Within the Shangri-la Hotel in Paris, L’Abeille (The Bee) is the new High Fashion restaurant in the French Capital City. Every Parisian who is proud to be one and every deserving tourist to the City of Lights, must discover or rediscover what this delicious precinct is all about. The Superb building where L’Abeille is located was originally home to Napoleon’s grand-nephew. It was restored to its original splendor in such a way that you’ll enjoy just wandering through lounges to get a little hungry before entering L’Abeille. A bee was Napoleon III’s personal seal and therefore the Restaurant was named as such. All the flatware and other details are printed with the insect in real gold.

As we took our seats we were presented with a variety of the very best Champagne, bottles dipped in crushed ice for us to choose at ease. And so the feast began: Our palate was delighted discovering those delicate flavors that Chief Philippe Labbé, -with perfect technique and great taste- has risen into perfection in each of his creations. His talent awarded him 2 Michelin Guide Stars of 2012, and rightly so. He knows the way to open our appetite so you can open your mind to new ways of savoring life, exotic condiments, surprising mixtures, a high quality product and superb techniques. Monsieur Labbé offers different menus for each season of the year.

 

 

We begin our elegant culinary experience with some “amuse-gaule” (something like “mouth amusement”); foi gras, caviar over exquisite blinis, Belon and Barataud oytsers served with au jus sauce, truffles with dill emulsion, accompanied with dill jelly and sea water with lemon juice, an oyster sherbet and dill confit. Formality reached its peak as a chocolate dipped foi gras was served in two stages and the grilled Turbot fish.

Next, Chief Phillpe Labbé served bogavante with cabbage and foie gras in two stages, and a lamb shoulder candied with Amori black garlic. The flavors made my palate vibrate. Wines chosen among the best from Bourgogne combined perfectly with the dishes’ delicate perfumes. It was well worth while discovering that foie gras on terrine with nougat layers and salted Maldon, watermelon from Nogaret farm, watermelon seed milk meringue and Muscat. Along with such delicacy, we were presented with the roast foie gras with almond paste, almond emulsion, caramel watermelon and fresh almonds accompanied with sweet oranges.

Each dish was a delight just as I had been warned by my table companions. It was suggested that we taste the Sologne deer gaze with chestnut and red wine, and the Sole served with onions, pickles, orange supreme, truffles and mustard.

We were dazzled by the endless refinement blooming with each dish in form of a surprise, delicious and relaxing. We ended with exquisite desserts worthy of kings: Sultane poché (fig sorbet with goat cheese and a delicate brioche); Baiano Chocolat “Grand Cru” (frozen vacherin with white chocolate sauce); wild strawberries, Napoleon cake, avocado mousse, avocado and strawberry sorbet on a strawberry sauce, and coriander sorbet. We all shared, of course; as it would have been too much for only one person.

With the excellence in the service, the delicate attention, the imperial atmosphere, we felt dipped into the gods’ good eye .We were experiencing moments that, long ago, only kings had the privilege to enjoy. L’Abeille is a true pleasure to the palate. A place where your mind floats on the clouds of  good life carried by the most delicate flavors on earth. L’Abeille is the new must while in Paris. 

 

 

 

 

Text: Patrick Monney ± Photo: Patrick Money