"Chill Out" Sunday Brunch, Egg Painting and Egg Hunt Highlight Easter Celebrations at Le Bistrot April 8, 2007

In keeping with the traditions of Easter, adults and children celebrate over sumptuous Champagne repasts in Le Bistrot, a special Easter Sunday Brunch, Egg painting and Egg hunt and various tempting drinks at Le Royal Méridien Shanghai on April 8, 2007.

Showcasing an international array of brunch favorites and Asian selections accompanied by free-flowing Moet Chandon Champagne, Sparking Wine, Wine, Tsing Tao and Heineken Beer, Juices, Evian Water, Cocktails and Baileys, as the adults enjoy the lavish spread, the children embark on an Easter egg hunt, a drawing competition and a egg hunt session.

Led by Executive Chef Stephane Tremblay, the culinary team tosses up an appetizing selection of International Egg Benedict station. Of notable mention is the Classic Egg benedict with hollandaise sauce, Mexican benedict “Rancheros” with chunky tomato sauce, Japanese Benedict with Soya sauce and wasabi flavored hollandaise, Italian benedict “Al Fungi” with pan fried mushrooms and spinach; made all the more mouth-watering by the special dressing.

Dim Sum and Chinese food lovers can also relish a selection of Shao Mai Filled With Wild Mushroom, Vegetable spring roll, Steamed Buns Filled With Barbecued Pork Fillet, BBQ pork, Chicken with Soya oil, Roasted duck, Roasted goose, plus various soups and noodles for your choices.

The brunch also tempts seafood lovers with all-day favorites like fresh shrimps, Red flower crab, Mussels, Clams, Razor Clams, Scallops and King Crab legs. For the Smoked, marinated fish and caviar station, the highlights include Salmon, Mackerel, Trout, Cod fish, Ostra caviar, Avruja caviar, Tobiko matched with different sources.

Besides food, an array of drinks are accompanied for the brunch, free flowing with Moet Chandon, red wine, white wine, Vodka, cocktails, Juices, shooters, such as Casa Solar (Spain) Tinto Joven Tempranillo/Viura Blanco, Fortant Merlot, Santa Rita Cabernet Sauvignon, Robert Skalli Syrah, Concha y Toro (Chile) Frontera Cabernet Sauvignon/Merlot, Santa Rita Chardonnay, Fortant Sauvignon Blanc, Concha y Toro (Chile) Frontera Chardonnay/Sauvignon Blanc, Fresh fruit flavor Martini, Fruit punch, Blood Mary, Cuba Libra, Mimosa, B-52, etc.
In addition, Executive Pasty Chef Julian Hutchings rolls out a lavish spread of delightful desserts, pies and tarts, Crepe and waffle station, Ice cream and sorbet, including Lemon Tart, Green Tea apple shooter, Spicy Pear & Chocolate shooter, Almond Mousse with Apricots and Strawberry & Rhubarb Crumble. The highlight is the special dark and milk Chocolate Fountain, a DIY match with different condiments like Toasted Pecans, Chocolate Flakes, Chocolate Chips, Banana Chips, Toasted Coconut, Toasted Pistachios, Milk Chocolate Vermicelli, Toasted Coconut, Glace Lemon Peel, Glace Orange Peel, Fresh fruit skewers with Madeline’s, Chocolate Vermicelli, chips and flakes, etc.

Beside the 180 seats in the Le Bistrot, the brunch will be extended in the Allure area for the extra 60 seats showcasing Italian and French open kitchen and totally “Chill Out” will provide 240 seats for families and friends.

Le Bistrot Lunch and Dinner Buffet are priced at RMB 418 per person subject to 15% service charge and RMB 150 per child (6 to 12 years old) subject to 15% service charge. Available from 12:00 am – 3:00 pm every Sunday, Le Bistrot All-Day Dining is located on the Lobby Level of Le Royal Méridien Shanghai.

For reservations, please call 3318 9999 ext. 7008.

Official Website: http://www.lemeridien.com/royalshanghai