Shangri-La Paris Pink Tea Time by Maxence Barbot for Pink October

By My B. Photos by My B. Posted Oct 18, 2022 7:50 PM

Shangri-La Paris unveils its pink tea time for Pink October 2022, a solidarity tea time imagined by Maxence Barbot, as beautiful as it is good.

the Shangri La Paris invites us during the month of October to treat ourselves in solidarity. Indeed, every weekend, until October 30, 2022, the palace and in particular its pastry chef Maxence Barbotoffers us his famous tea time in version pink. This is an opportunity to remind ourselves that early detection remains the best weapon in the fight against this disease. In any case, note that part of the profits of the pink tea time is donated to the league against cancer which helps those affected and funds research teams and programs. Because let’s not forget, breast cancer affects more than 54,000 women in France each year.

Shangri-La Tea Time Rose by Maxence Barbot - Pink OctoberShangri-La Tea Time Rose by Maxence Barbot - Pink OctoberShangri-La Tea Time Rose by Maxence Barbot - Pink October

In the meantime, what better way to talk about it than by tasting a divine snack in an exceptional setting? So we’re off to discover this gourmet parenthesis that is associated with a good cause.

On the menu of the Shangri-La Paris pink tea time:

Shangri-La Tea Time Rose by Maxence Barbot - Pink OctoberShangri-La Tea Time Rose by Maxence Barbot - Pink OctoberShangri-La Tea Time Rose by Maxence Barbot - Pink OctoberShangri-La Tea Time Rose by Maxence Barbot - Pink October

The creamy plate

  • The almond puff pastry tart with pears
  • the grapefruit cheesecake pink
  • The chocolate carolina black Cuban 65%


We love the crunchiness of the beautiful almond puff pastry tart, the creamy freshness of the cheesecake and the power of the chocolate in the carolina that makes us think of an éclair.

Shangri-La Tea Time Rose by Maxence Barbot - Pink OctoberShangri-La Tea Time Rose by Maxence Barbot - Pink OctoberShangri-La Tea Time Rose by Maxence Barbot - Pink OctoberShangri-La Tea Time Rose by Maxence Barbot - Pink October

The gourmet plate

  • the Raisin bread
  • pink lollipoplychee, raspberry
  • the mini cookie peanut

The lollipop awakens our taste buds, the peanut cookie turns out to be ultra-regressive and we love the crispy raisin bread.

Shangri-La Tea Time Rose by Maxence Barbot - Pink OctoberShangri-La Tea Time Rose by Maxence Barbot - Pink OctoberShangri-La Tea Time Rose by Maxence Barbot - Pink OctoberShangri-La Tea Time Rose by Maxence Barbot - Pink October


The sharing plate

  • The Strike Vendeen with bursts of pink pralines, of course.

We love the softness and lightness of this generous waste, which goes wonderfully with hazelnut and fleur de sel caramel spread, homemade citrus fruit jam, not forgetting fleur de beurre for the fans.

Shangri-La Tea Time Rose by Maxence Barbot - Pink OctoberShangri-La Tea Time Rose by Maxence Barbot - Pink OctoberShangri-La Tea Time Rose by Maxence Barbot - Pink OctoberShangri-La Tea Time Rose by Maxence Barbot - Pink October

Well, as we are gourmets, the chef reveals the novelties that are coming to the Bauhinia menu. Big crush for the fondant pear with honey, served with cream, Savoy biscuit in the shape of a flower on a bed of pear. We also love the Grapefruit cheesecake which goes well with a sublime champagne sorbet.

Shangri-La Tea Time Rose by Maxence Barbot - Pink OctoberShangri-La Tea Time Rose by Maxence Barbot - Pink OctoberShangri-La Tea Time Rose by Maxence Barbot - Pink OctoberShangri-La Tea Time Rose by Maxence Barbot - Pink October

Shangri-La Tea Time Rose by Maxence Barbot - Pink OctoberShangri-La Tea Time Rose by Maxence Barbot - Pink OctoberShangri-La Tea Time Rose by Maxence Barbot - Pink OctoberShangri-La Tea Time Rose by Maxence Barbot - Pink October

Here is what to mark this Pink October in all delicacy! Count 65€ for tea time alone or 120€ for two. Remember to book!

This test was carried out as part of a professional invitation. If your experience differs from ours, please let us know in the comments.

Leave a Comment