Raffles Hotels & Resorts
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Dining
Il Carpaccio
Italian cuisine with a lightness of touch
Our Michelin-starred restaurant serves authentic Italian cuisine expertly prepared by Chefs Oliver Piras & Alessandra Del Favero. Il Carpaccio has been awarded the title of "The 2nd Best Italian Restaurants In The World" by 50 Top Italy 2026. The inspiring menu has been created in partnership with the revered Da Vittorio restaurant in Brusaporto, while the convivial surroundings are a testament to our talented Chefs’ own joie de vivre. Pastry Chefs Yazid Ichemrahen & Alexandre Favre have created a dessert menu for that gives pride of place to transalpine products, while defying expectations.
Hours
Lunch
- Tuesday - Friday 12.00pm – 2.30pm
Dinner
- Tuesday - Saturday 7.00pm – 10.00pm
Our restaurant is accessible to PRMs.
Meet the Chefs,
Oliver Piras & Alessandra Del Favero
Originally from Sardinia, Oliver Piras trained in some of Europe’s most renowned kitchens, including El Celler de Can Roca, Noma in Copenhagen, and Joël Robuchon in London. Alessandra Del Favero, born in Veneto and educated at the prestigious ALMA culinary school, refined her craft in her family’s hotel in the Dolomites.
After meeting at the three-Michelin-starred Da Vittorio, they opened Aga, which earned a Michelin star in 2016. In 2021, they took the helm of Il Carpaccio at Royal Monceau – Raffles Paris. Their refined and contemporary interpretation of traditional Italian cuisine was awarded a Michelin star in 2022. Today, Il Carpaccio stands among the world’s finest Italian restaurants, offering an authentic taste of la dolce vita in the heart of Paris.
Yazid Ichemrahen &
Alexandre Favre
From an early age, Yazid Ichemrahen found in pastry a path of resilience and excellence. Trained by renowned chefs including Pascal Caffet, Angelo Musa, and Joël Robuchon, he won the Ice Cream World Cup at just 22. Today, he leads the dessert menu at Bar Long at Raffles Paris, embracing a minimalist approach focused on pure flavors and genuine emotion.
Alongside him, Executive Pastry Chef Alexandre Favre, former collaborator of Christophe Michalak, brings technical precision and a strong commitment to mentorship. His experience includes Plaza Athénée, École Hôtelière de Lausanne, and Cheval Blanc Paris.
Together, they craft a modern and refined pastry experience in the heart of Paris, defined by creativity, precision, and respect for exceptional ingredients.
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