Thai gastronomic week at the Bauhinia, Shangri La Hotel

Notice to Thai gastronomy lovers! The talented two-starred chef of the Shangri La, Christophe Moret, welcomes in his restaurant La Bauhinia, 2 other chefs who came from the Shangri-La Hotel Chiang Mai, in Thailand, to make you discover the finesse and richness of their country's gastronomy from May 16 to 27, 2018 on the occasion of the Thai Gastronomy Week.

Chefs who have meticulously selected noble products from Thailand to which other products from home are added. Different tasty dishes that Parisians will be able to discover, just like the editorial staff who tried them, like Tod Man Pla, a fried fish cake with curry; Tom Kha Gai, a coconut milk and poultry soup flavored with lemon grass; Kaeng Kiew Wan Phak Sai Taohu, seasonal vegetables cooked with Thai green curry, tofu and steamed rice with jasmine; Massaman Neu, a beef curry with coconut milk, potatoes and peanuts or, for dessert, Ka Nom Chan (coconut cake with steamed pandan), to name a few.... These are quite fine and spicy dishes that will undoubtedly please lovers of spicy food.

Different menus are proposed

• The "58" for lunch

. A starter, a main course and a dessert (58€)
. A starter, a main course or a main course and a dessert (48€)
Water 50cl and coffee included

• To be read
• Tips for the week of May 6 - 12, 2024 in Paris: free or cheap outings
• What to do in May 2024 in Paris and the Ile-de-France region? Our tips and ideas for outings
• Where to eat out in Paris? Good addresses, discoveries and favorites by arrondissement

• The "78" Shangri-La Chang Mai discovery menu (served for lunch and dinner)

Selection of starters, main course and dessert
Water 50cl and coffee included

• The "68" at dinner

One starter, one main course and one dessert (68€)

If you go to La Bauhinia on Saturday night, you will have the chance to have the Thai dancers' show with their traditional choreographies.
To keep a souvenir of this exotic experience, you will leave with a curry to make at home, according to the recipe of the Chiang Mai chef.