Le Royal Monceau, Raffles Paris Earns its First Michelin Stars

  • February 20, 2013
Le Royal Monceau, Raffles Paris Earns its First Michelin Stars
“These two stars are a well-deserved recognition for the talent and consistency of Executive Chef Laurent André and his team,” comments Ömer Acar, General Manager, Le Royal Monceau, Raffles Paris. “We could not be more proud to share their good news. The determination in both kitchens is undoubtedly integral to the success achieved, and this acknowledgement is testament to the team’s passion and commitment.”

“We are extremely honoured to receive such an accolade,” Chef Laurent André adds. “A Michelin star is the pinnacle of any chef’s career, and it will be an essential ingredient of our continuing creativity in the kitchen.”

Celebrating this achievement alongside Laurent André is Gabriel Grapin, Chef for La Cuisine, Roberto Rispoli, Chef for Il Carpaccio, Head Sommelier Manuel Peyrondet (Best French Sommelier 2008 and Meilleur Ouvrier de France 2011) and Pierre Hermé, considered by Vogue as the “Picasso of Pastry”.

La Cuisine offers a contemporary take on traditional French cuisine. Guests are able to watch Gabriel Grapin’s open kitchen, as light and flavourful notes are incorporated into sophisticated, generous cuisine, using seasonal and regional products. The Michelin Guide comments that La Cuisine ‘explores a classic repertoire of French cooking with superb taste, produce and skill from the chefs. Each dish is a well-balanced blend of flavors, with a lightness of touch which lets guests rediscover the pleasures of Oeuf Mollet, Sole Meunière or Rum Baba.’

Il Carpaccio gives its guests a very personal interpretation of Italian cuisine, taking constant inspiration from traditional family recipes which have been created by generations across Italy. Drawing on his heritage, Roberto Rispoli’s food showcases the full flavors of fresh, regional Italian produce. Il Carpaccio is described as ‘a beautiful setting for a style of cooking which so subtly plays with traditional transalpine gastronomy… dishes sing with the taste of excellent produce and the natural flavors of carefully selected ingredients.’

À la carte dishes in both restaurants are beautifully complemented by original Pierre Hermé creations to finish, while his delicious pastries, macaroons and chocolates are available throughout the hotel.

Both La Cuisine and Il Carpaccio are central to the artistic atmosphere of Le Royal Monceau, Raffles Paris, bringing the vibrancy of the French art de vivre into the hotel.

Restaurant La Cuisine: open daily for breakfast, lunch and dinner.

Restaurant Il Carpaccio: open Tuesday-Saturday, lunch and dinner.

Information & reservations : dining.paris@raffles.com - Tél. : +33 (0)1 42 99 98 80

Le Royal Monceau Raffles Paris – 37 Avenue Hoche, 75008 Paris

www.raffles.com/paris