LiLi at the Peninsula Paris has reopened on September 15, 2021. To compose this imaginative new culinary arrangement, Chef Dicky To has taken advantage of his three years at the helm of the Parisian restaurant to explore French gastronomy, from its traditional techniques to its regional delicacies. Chef To enlisted Chef David Bizet (Executive Chef of the property) to conceive a menu that both harmonizes and pays homage to their respective Chinese and French cultures.
While LiLi’s reopening heralds the return of the restaurant’s signature Peking Duck – along with other Cantonese favorites like pork, prawn, and vegetable dim sum – these preparations now share the spotlight with dishes that take equal inspiration from French and Chinese culinary traditions. Among these are a trio of dim-sum that takes on great classical French dishes such as beef bourguignon, bouillabaisse-style fish soup, and barigoule artichokes; a seared tuna with black truffle or some Braised boneless beef ribs flambéed with Shaoxing wine.
Desserts created by Anne Coruble, in charge of all sweet confections at The Peninsula Paris, also reflects the blending of Eastern and Western influences, such as a crispy chocolate tuile with ginger preserve, and roasted pineapple with Madagascan vanilla ganache and fresh passion fruit.
Florent Martin, Head Sommelier of The Peninsula Paris, has also created an innovative pairing menu to align with the array of new dishes. As well as a carefully curated selection of wines, his choices also encompass distinctive kombuchas and teas – which provide elegant, non-alcoholic accompaniment to the creative cuisine. LiLi diners who wish to celebrate with cocktails (or mocktails) will also find a new line up of libations conceived by Bar Manager Ivo Correia Rocha.
Open Tuesday to Saturday from 12:00 noon to 2:30 PM and 6:30 PM to 10:30 PM
DJ entertainment on Wednesdays, Thursdays, and Fridays, from 6:30 PM to 10:30 PM
Menus: https://www.liliparis.fr/en/menus
Photos: The Peninsula Paris
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