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Dining
Le Bar Long
A traditional welcome in a modern setting
A welcoming space in which to talk, read and enjoy breakfast, an inspired reinvention of traditional Parisian brasserie dishes by Chef Norihisa Semboshi. Le Bar Long also serves delicious tapas with innovative cocktails, and our famous Exclusive Desserts by Pastry Chef Yazid Ichemrahen. Philippe Starck’s design breaks away from the classic bar layout where guests and bartenders face each other across a counter. Instead, the central focus is a long, narrow, high table bathed with light. Rendezvous at the bar every Thursday evening for live music sessions.
Hours
Light menu
- Daily All day
Breakfast
- Daily 8.00am – 12.00pm
Lunch
- Daily 12.00pm – 3.00pm
Exclusive Desserts
- Wednesday, Saturday and Sunday 3pm – 6.00pm
Live Music Sessions
- Every Thursday 6.30pm – 10pm
Our restaurant is accessible to PRMs.
Meet the Chefs
Norihisa Sembochi
Norihisa Semboshi is the Executive Chef for La Cuisine, Le Bar Long, Room Service & Banquets. Originally from Japan, he trained at Le Cordon Bleu school in Paris. The next step was to fine-tune his skills, which took him to some other prestigious hotels in Paris: the Ritz Paris, the Bristol and the Four Seasons Hotel George V. He also worked for the Four Seasons in Geneva. In 2017, Norihisa set off for South Korea to take the reins of the French gourmet restaurant Milieu, as well as becoming Executive Sous Chef at the luxurious Haevichi Hotel & Resort. This gave him a great overall perspective and plenty of inspiration for creating an all-embracing experience for diners. His secret? “Meticulousness, taste and presentation."
Yazid Ichemrahen
Yazid Ichemrahen is the Pastry Chef at Le Royal Monceau - Raffles Paris. His career as a Pastry Chef began at the age of 3 and has continued ever since. For him, pastry-making is an escape from a difficult everyday life that lacks perspective, affection and recognition, as he recounts in the autobiographical film "Sugar and Stars", which he co-produced. Throughout his career, he has crossed paths with inspiring personalities and father figures. His mentors include Pascal Caffet, MOF and World Pastry Champion, who discovered and trained him, Angelo Musa, with whom he worked as a commis at the Pâtisserie des Rêves, and Joël Robuchon, with whom he worked at the Métropole in Monaco.
As he gained experience, the Chef refined his technique and went from strength to strength. This new legitimacy encouraged him to set himself a new goal, which he achieved with flying colours: at the age of 22, he won the world championship for frozen desserts. This made him the youngest world champion in all confectionery competitions combined.