Chef Philippe Labbe, formerly of La Chevre d’Or in Eze in the south of France, once had 2 Michelin stars and was a prospect to get 3. He now moved to Paris to open the high-end restaurant of the newly opened Shangri-La hotel. And he wants 3 stars. NOW. The food was great, but not 3 stars worthy. A solid 2 stars, yeah, but nothing more. No emotion, except for the pork dish maybe, like you’re meant to expect to come out from a 3 Michelin star kitchen. And with the competition around him, especially in all the palaces, it’s going to be tough. But he is definitely aiming to get them soon. We’ll see what the Michelin man gives him next March. 2 for sure. 3? Maybe…
Amuse bouche 1, 2, 3, 4
Amuse bouche 5
Amuse bouche 6
Foie gras from Vendee - part 1: Foie gras terrine marbled with black nougat and Maldon salt, Nogaret farm grown melon refreshed by citrus fruits (1/2)
Foie gras de Vendee - part 1: Melon seeds milk with meringue, melon and Beaumes-de-Venise Muscat granite (2/2)
Foie gras de Vendee - part 2: Pan fried duck foie gras with almond paste, almond emulsion, caramelized Eiffel tower melon with fresh almonds and sweet orange
Lamb from Aveyron: Lamb fillet simmered with coconut, melissa and curry spices, watermelon and gamberoni in grilled peanut cream and yoghurt (1/2)
Lamb from Aveyron: Toupie, white, yellow and purple carrots flavoured with coconut (2/2)
Pork from two origins: Roasted milk-fed Iberian pork rack, soy caramel and shiso spaghetti (1/2)
Pork belly from the Pays Basque “Cantonese style” with crab (2/2)
Pre-dessert of beetroot
Baiano chocolate Grand Cru - frozen vacherin like a napoleon cake, white chocolate sauce
Wild strawberries - Napoleon cake, avocado mousseline, avocado-wild strawberry sorbet. Marinated with strawberry juice, Tahiti vanilla ice cream
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