Direction Imperial Treasure to celebrate Chinese New Year

If Paris hosts every year festivities for the Chinese New Year, it is on the side of the Imperial Treasure Paris that we will enjoy a special menu created for the occasion.

Since the creation of the first Imperial Treasure restaurant in 2004 by Alfred Leung, the restaurant group has conquered the hearts of gourmets and casual diners. Today, the group has 22 restaurants and more than 50 awards, including many Michelin stars (restaurant in Shanghai, Hong Kong …)

This year and on February 1, 2022, we celebrate the arrival of the year of the Water Tiger. To celebrate this new year as it should be, the teams of Imperial Treasure have imagined a special menu for a gastronomic experience of high flight. Imperial Treasure Paris uses the same recipes that have built their success in Asia, with the difference of a sourcing adapted to local products.

On the edge of the Champs-Elysées, Imperial Treasure is a traditional Chinese address, awarded the Assiette Michelin since its opening, a distinction only surpassed by the famous Michelin stars. Imperial Treasure Paris has decided to specialize in typical Shanghainese cuisine. “This cuisine is characterized by the freshness of seafood. It is also a cuisine less marked by spices, less loaded with pepper or chili, which lasts long in the mouth. The recipes are milder, to bring out the real taste of the ingredients“, explains Romain Forest, former assistant manager of the Shang Palace and now general manager of the establishment.

Voir cette publication sur Instagram

Une publication partagée par Imperial Treasure France (@imperialtreasurefr)

The restaurant’s kitchen is managed by the expert hands of Chef Yu Gang and his teams, composed of Chinese or French cooks of Chinese origin. “We brought them in to ensure the authenticity of Chinese haute cuisine. The French bring a more European touch to the recipes, even if the objective is to find the purest Chinese taste“, adds Romain Forest. On the menu for this day of celebrations? An assortment of Dim-sum, “ChangFen” with shrimp and Chinese chives, fried Gillardeau oysters & Rova caviar, Peking duck or “LiuShaBao” with a flowing heart of duck egg and mango and pomelo cream.

To spend a convivial moment towards China, go to the Imperial Treasure Paris.

Hélène Cougot

Passionnée depuis son plus jeune âge par l’art et la mode, Hélène s’oriente vers une école de stylisme, l’Atelier Chardon-Savard à Paris, avec une option Communication. Afin d’ajouter des cordes à son arc, elle décide de compléter sa formation par un MBA en Management du Luxe et Marketing Expérientiel à l’Institut Supérieur de Gestion à Paris dont elle sort diplômée en 2020. Elle a notamment écrit des articles lifestyle et beauté pour le magazine Do it in Paris et se spécialise en rédaction d’articles concernant le luxe, l’art et la mode au sein du magazine Luxus Plus.********** [EN] Passionate about art and fashion from a young age, Hélène went to a fashion design school, Atelier Chardon-Savard in Paris, with a Communication option. In order to add more strings to her bow, she decided to complete her education with an MBA in Luxury Management and Experiential Marketing at the Institut Supérieur de Gestion in Paris from which she graduated in 2020. She has written lifestyle and beauty articles for Do it in Paris magazine and specializes in writing articles about luxury, art and fashion for Luxus Plus magazine.