Sensation

The story

Sensation Paris: Modern Chinese Cooking Meets Historical Artistry

The Kitchen and Its Vision

At Sensation in Paris, chef Samuel Lee translates Cantonese foundations into a modern Chinese neo-bistrot menu. Recognized by Le Fooding for its upcoming 2026 debut, the project follows his decade-long tenure at Shang Palace. He shifts his focus toward seasonal European ingredients while preserving traditional techniques. His approach treats the dining table like a gallery space, drawing direct inspiration from Emperor Huizong’s Song Dynasty painting Literary Gathering.

Signature Plates and Seasonal Executions

The kitchen builds its repertoire around bold flavor pairings and precise textural contrasts. Partner Romain Forest prepares sizzling shrimp croquettes wrapped in delicate rice paper and finished with a sharp Sichuan pepper mayonnaise. Guests encounter a structured take on classic siu dim sum, where steamed pork parcels sit beneath plump shrimp halves. A centerpiece involves a multi-stage Peking duck preparation that moves from herb-dried skin to hot-oil scalding, serving the meat as crisp squares for wheat pancakes and as minced dumplings in clear broth.

The Dining Room and Finishing Notes

Intentionally distressed patchwork tile floors anchor the space alongside speckled marble surfaces and framed works referencing various Chinese dynasties. The layout encourages a convivial pace, allowing guests to linger over an extensive wine and champagne list. Meals conclude with yang zhi ganlu, a creamy mango pudding layered with fresh pomelo pulp and chewy sago pearls. This blend of historical artistry and relaxed pacing keeps the focus squarely on the authenticity of Chinese cuisine.