Set in the heart of one of the world’s true gastronomic capitals, Cheval Blanc Paris offers an exceptional collection of award-winning dining destinations. Awarded three Michelin stars and ranked No. 14 in the World’s 50 Best Restaurants, Plénitude is led by visionary chef Arnaud Donckele and delivers a pioneering culinary experience centred on the artistry of sauces. Meanwhile, Hakuba, a collaboration between Chef Takuya Watanabe and the Maison’s pastry chef, Chef Maxime Frédéric, offers an immersive journey into ritualised Japanese gastronomy, where tradition, precision, authenticity, and sincerity define each Omakase menu.

Guests may also choose Le Tout-Paris, the contemporary brasserie with sweeping views that reinterprets classic French cuisine. The restaurant has recently introduced a dedicated lobster menu, “Le Tout-Homard”, available for both lunch and dinner. Priced at €155 per person, excluding beverages, the menu is offered to all guests at the table, “Le Tout-Homard” offers a creative maritime immersion, allowing this exceptional ingredient to reveal the full richness and depth of its flavours.

Completing the culinary offering Langosteria, introduces the bold, vibrant flavours of Milanese seafood to the Parisian dining scene.

For travellers who are fans of fashion and gastronomy, Shangri-La Paris is the ultimate place to visit during Paris Fashion Week. Steeped in heritage, this stunning hotel, once the former residence of Prince Roland Bonaparte, overlooks picturesque views of the beautiful Eiffel Tower and Seine.

Shang Palace at Shangri-La Paris presents the Imperial Chicken, a rare and ceremonial dish rooted in the traditions of China’s imperial court, reinterpreted through the contemporary lens of Chef Tony Xu. Drawing on centuries of culinary heritage, the dish honours both imperial legend and the refined artistry that defined court cuisine.

Chef Tony Xu’s interpretation also draws inspiration from the Silk Road, echoing the merchants who once travelled between East and West carrying purses of gold and silver. Each Imperial Chicken is prepared whole, marinated in a refined blend of Shaoxing wine, fresh ginger and aromatic spices, before being enveloped in an intricately crafted, purse-shaped dough - a traditional Chinese symbol of wealth and good fortune.

Slow-roasted to a golden finish, the dish is presented whole and opened tableside, releasing a fragrant cloud of steam that reveals exquisitely tender meat subtly infused with lotus leaves - a moment of theatre, heritage and flavour.