Shangri-La hotel, Paris launches “100% Vegan Afternoon Tea”

Shangri-La hotel, Paris launches “100% Vegan Afternoon Tea”

General Manager Stefan Bollhalder, Executive Chef Christophe Moret and new Head Pastry Chef Michaël Bartocetti are delighted to announce the launch of “100% Vegan Afternoon Tea”, a guilty pleasure both sweet and savoury to be enjoyed without further ado.

As a logical follow-up to the instant success of its “100% Green Dinners” launched at La Bauhinia at the beginning of the summer, “100% Vegan Afternoon Tea” looks all set to become the latest teatime rendez-vous.

An ethical and ‘entirely vegetable’ approach
Chefs Moret and Bartocetti are loyal to a form of cuisine deeply rooted in nature and, in keeping with the seasons, have therefore quite naturally chosen to ensure that their afternoon tea is in tune with values dear to their heart: fresh products produced locally in a transparent and ethical way. They chose to do away with all traces of animal fat and protein without forsaking the creativity and gourmet pleasure associated with the pastries served at Shangri-La Hotel, Paris. In agreement with the chef’s values, Chef Bartocetti even went so far as to take his idea one step further by proposing a “100% Vegan Afternoon Tea”.

Five o’clock tea at Shangri-La Hotel, Paris is the most vegan, natural and gourmet afternoon tea in the capital.
At a time when everyone would like to adopt a healthier and more reasonable way of eating, Shangri-La Hotel, Paris has quite logically refined its approach based on buying products directly from producers. With pastries as with other forms of cuisine, “the product is everything” and Chef Bartocetti draws inspiration mainly from seasonal products.

United by the same enthusiasm, both chefs were keen to preserve the nature of fruit and flavours as much as possible: using vegetable proteins – subtler, easier to digest and less allergenic – and non-refined sugars, in particular, such as coconut flower, panela (rapadura) and maple syrup. Fruit and natural flavours have therefore reclaimed their rightful position at the heart of each delicacy.

Varied creations
As a result, the chefs’ pastries are lighter and have greater personality: no lactose whatsoever, less cholesterol (saturated fats, such as cooked butter and so on), but virgin coconut oil, pureed almonds, a wide range of cereals (buckwheat, sunflower seeds, Khorasan wheat and so on), oleaginous products (walnuts, flaxseed and so on) and homemade vegetable milks (almond, soya and so on), all of which are easily assimilable and used in a subtle way.

Basing their work on the expertise and sourcing skills of Bernadette Combette, their research and trials lasted close to three months before they came up with a varied menu of some 10 pastries. Alternating between the simplicity of a tart or shortcrust pastry and the sophistication of great classics, such as Mont-Blanc and Calisson – and not forgetting the essential British tradition of scones and shortbreads – these pastries will make even the greatest gourmets melt with pleasure. A revisited version of the childhood favourite Figolu® biscuits should not be overlooked either.

A veritable horn of plenty filled with delicious delights to suit all manner of tastes, the afternoon tea takes pleasure further still.

A few signature pastries to be enjoyed without moderation include:
calisson..
* Light and delicate: the Calisson
This mousse is made from oranges picked somewhere between Perpignan and Sicily, a financier biscuit containing almonds and hazelnuts grown in the Bourbonnais, almond paste produced in Berry and delicious almond milk. Here the noble heritage of the Calisson is restored.
mont blanc cassis.
* Lighter yet more daring: a Chestnut and Blackcurrant Mont-Blanc
Containing no egg white, this vegan Mont-Blanc is therefore easier to digest and absolutely delicious. It contains chestnuts from Lozère, blackcurrants from the Hautes-Alpes and Anjou, blackcurrant juice from Corrèze and flour made from chestnuts grown in the Ardèche. The chocolate shells are made from fair-trade dark chocolate from Venezuela and white chocolate containing rice flour.
afternoon tea 2
* Nothing but 100 per cent pure origin chocolate: Chocolate Tart
Thanks to fair-trade couverture chocolate made from the very best cacao beans in Peru, at first bite, this tart entirely made of chocolate is fresh to the palate, progressively giving way to a powerful and exceptional bitterness with every successive mouthful.
afternoon tea
100% Vegan Afternoon Tea includes 10 pastries and savoury mini sandwiches. It is available at €39 per person (€70 for two) from Monday to Friday, 3:30 to 5:30 p.m., and on Saturdays and Sundays from 4 to 5:30 p.m.