LiLi, Hotel Peninsula’s Cantonese restaurant

Cantonese LiLi restaurant pays tribute to the Asian heritage of the Peninsula hotels with dim sum, and Cantonese dishes based on seafood. The place to be to taste the best of Chinese cuisine in a splendid setting. LiLi, Hotel Peninsula’s Cantonese restaurant

The LiLi, or The Peninsula Paris hotel restaurant, invites Chinese cuisine fans to a splendid setting to discover Cantonese cuisine gathering the West and the East under the same sky, orchestrated by chef Dicky To.

Dicky To has been running the place for three years; three years during which the chef travelled across France to look for the best of the French gastronomy, traditional techniques and the best produces of the French terroir. As an outcome, a menu thoroughly mixing Chinese gastronomy and French gastronomy.

Marble columns, moldings, dark blue walls, chandeliers, dome worthy of a Shanghai restaurant, sculptures and the huge suspension set in the lobby, as many decorative elements that make of Lili a rather spectacular venue.

Enthusiast about the idea of working local French produces, chef To is willing to make you taste traditional and authentic Cantonese cuisine including typical specialties from Hong Kong, emphasizing fish and seafood, or even dim sum, these famous steamed bites stuffed with vegetables, pork and shrimps.

Of course, LiLi’s menu features the famous pecking duck based on a traditional Chinese recipe, as well as three new creations chef To and chef David Bizet gladly designed together: dim sum inspired by the greatest French cuisine classics: beef bourguignon, bouillabaisse-inspired fish soup, and barigoule artichoke.

Among the other dishes mixing Asian flavors and French produces, enjoy half-cooked tuna and black truffle with sesame, fried crabs and tofu with seaweed and black mushrooms, or flambéed prime rib of beef. Delights served with kombucha and tea, a great alternative to the timeless wine pairing.

As for dessert, trust pastry chef Anne Coruble as she makes mouthwatering pairings: chocolate and ginger condiment, spice-roasted pineapple, passion fruit and vanilla ganache or even mango poached in its juice served with some fresh herb sorbet.

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