La Bauhinia restaurant, awakened by Quentin Testart's marine cuisine at the Shangri La Paris

In addition to the Michelin-starred Shang Palace Chinese restaurant in Paris, the Shangri-La Paris hides a restaurant with a unique setting. Just a stone's throw from the Trocadero and the Eiffel Tower, in Paris's 16th arrondissement, La Bauhinia is housed in the former mansion of Prince Roland Bonaparte, a historic building with a chic, welcoming ambience .

In the heart of the palace, we're off to discover La Bauhinia 's sublime dining room, which, when we look up, reveals an incredible dome, imagined in the 1930s by the famous architect Maurice Gras, a pupil of Gustave Eiffel. We love this spacious, light-filled space, with its comfortable armchairs and banquettes in an exotic brown décor, all under a monumental Murano glass chandelier.

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La Bauhinia is one of the finest restaurants in Paris, offering a culinary experience where the sea takes center stage. Young, talented Chef Quentin Testart reinvents the menu with a contemporary take on maritime cuisine. Inspired by his Breton roots and his travels. If you're a lover of seafood, but also of plant-based cuisine and dishes that make your taste buds travel, this is the place to be.

You'll find carefully selected products such as lobster, mackerel, sea bass and monkfish. Quentin Testart 's cuisine is a fusion of his Breton origins and the flavors he's discovered on his travels. It's a lovely blend of familiar and exotic cuisine.

Among the signature dishes, we love the Pain perdu de homard, with sage, lemon, bisque, samphire and chives . Don't miss the Maigre pepes ikan, cooked at low temperature in a banana leaf, an unusual specialty to discover. In season, scallops with truffle potato pressé are a wonderful discovery.

Conviviality is at the heart of this gastronomic restaurant. Dishes such asAraignée de mer (spider crab ) or Crispy Rice with tuna and caviar are easy and delicious to share. For those who prefer to stick to terra firma, the Chef has also thought of vegetarian options and meat dishes such as Truffled Poultry andAberdeen Entrecote.

Fordesserts and tea-time, Maxence Barbot's talent is at work. This chef, also from Brittany, who trained at the Plaza with Christophe Michalak and at the Georges V, offers us sublime creations, always elegantly executed. We love the generous Millefeuille, the chef's secret, with a Colombian coffee version for fans. The Profiterole, revealed under a drizzle of hot chocolate, awaits cocoa lovers.

This test was conducted as part of a professional invitation. If your experience differs from ours, please mention it in the comments.