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 chefs 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.
As a result, the 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 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.
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.
100% Vegan Afternoon Tea includes 10 pastries and savoury mini sandwiches. It is available from Monday to Friday, 3:30 to 5:30 p.m., and on Saturdays and Sundays from 4 to 5:30 p.m.