Michaël Bartocetti’s 100% vegan tea time, a sublime technical and tasteful experience.
Le tea time 100% végétalien de Michaël Bartocetti, une expérience gustative et technique, brillante.
Whaaaat ? French pastries without butter, cream and eggs… in France ???
Much more than a vegan tea time! Gourmet and healthy.
Une véritable performance pour créer ces jolies et délicieuses pâtisseries, pleine d’ingéniosité et de techniques.
A real performance to create these beautiful and delicious pastries, full of ingenuity and technical skills.
Three haute couture pastries
An aerial candied orange foam (Perpignan and Sicily) of melon, light almond biscuit and roasted hazelnuts Bourbonnais, Berry an almond paste and almond milk homemade … A flight of subtle flavors and delicacy.
Chestnut and Blackcurrant Mont-Blanc
Delicate and creative with its hat in white chocolate with rice flour milk. A meringue without eggs, made with chickpea water emulsion (Yes, this foam when you rinse the peas … WOOOW !! !). A wonder of refinement.
The chocolate tart, made of single origin chocolate from Dominican Republic of Chocolaterie de l’Opéra.
A perfect balance between its fragrant deep cocoa and a gourmet caramel.
The work on textures add a charming sparkle (foam, salt, chocolate and sandy strips …).
A financier with dried fruit, a nourishing cereal bar, chocolate cookies and a delicious wink to a French childhoow regressive biscuit called “Figolu” with a fresh fig.
Underneath a duet of scones with an delightful vegan whipped cream.
The savory treats are just as delicious.
Small sandwiches with different types of breads and tastes (tomato, avocado, olive oil …).
Michaël Bartocetti – An avant-garde vision
The new pastry chef of the Shangri-La, Michael Bartocetti explaining his work and philosophy. The importance of a healthy pastry, using seasonal products directly from the farms, vegetable proteins, unrefined sugars and no additives. Chestnuts are from Lozère, blackcurrant from les Hautes-Alpes, Ardèche chestnut flour …
This signature tea time is a real innovation in French pastry.
Three months of research and creation with vegetable purees and butters, cereals other than wheat, oilseeds, milk house plants, chickpea water, legumes and complex sugars.
The result is successful, sophisticated, healthy, lighter and original.
A very good experience and deal, considering the quality of the pastries, the sandwiches, the Dilmah tea, the uniqueness of the place and moment.
45 € / person or 80€ / for 2
UPDATE 10/2016 NEW TEA-TIME PASTRIES
Piedmont Hazelnut Shortbread and Yuzu
The mousse is creamy with Piedmont hazelnuts. The hazelnut praline heart forms an original association with the candied yuzu.
Delicious and original!
Crispy Chocolate Blackberry
Ohhh the crunchy chocolate and raw cocoa flourless biscuit !!! A chocolate mousse heart with Guanaja 70%, and a confit of wild blackberries and blackberry glaze. The crispy Madong 62% chocolate biscuit and blackberries hat is pretty. Beautiful combination of blackberry and chocolate.
Pineapple Cilantro Sphere
A big crush the sphere with lemongrass and Tahitian vanilla mousse and its crispy gavotte dress.
The heart with pineapple confit is mounted with Sicilian olive oil (Cédric Casanova – La tête dans les olives) and flavored with fresh coriander. Delicate and tender flavors.
10 Avenue d’Iéna, 75116 Paris, France
01 53 67 19 98
Mon-Fri: 3:30pm – 5:30pm
Sat-Sun: 4:00pm – 5:30pm