David Ben-Gurion and Golda Meir sign the birth certificate of the State of Israel at Le Royal Monceau.

Le Royal Monceau closes for two years of intense renovation work. A legendary demolition party is the quintessential post-modern soirée: guests are given workmen’s overalls, mallets and hard hats and let loose on the legendary Palace hotel.

The new Le Royal Monceau – Raffles Paris opens after a dramatic two-year transformation by designer Philippe Starck. Dedicated to the arts, the hotel develops an elaborate cultural policy, offering an art gallery, art bookstore, modern private cinema and a private collection of more than 300 works of art, as well as a cultural service run by an Art Concierge. An oasis of art in the heart of the City of Light.

World-renowned Chef Nobu Matsuhisa chooses Le Royal Monceau – Raffles Paris for the opening of his first restaurant in France. It is worth the wait. Under the expert eye of Chef Emanuele Bombardier and his team of sushi masters, Matsuhisa Paris brings a contemporary vision of Japanese cuisine: a gastronomic encounter between Asia, Latin America and France.

In collaboration with the Chefs at Da Vittorio, Enrico and Roberto Cerea, Chefs Alessandra Del Favero and Oliver Piras signed an agreement to come to Il Carpaccio in autumn 2021. “Il Carpaccio is an institution of Italian cuisine in France. A historic place, and the first Italian restaurant outside of Italy to receive a Michelin star. We said yes straight away! ” The couple have designed a menu that reflects their gentle and creative style, honouring exceptional products. There are traditional recipes from Italy’s vast regions, iconic Da Vittorio dishes and some with a more personal style, giving a contemporary twist to Italian cuisine.

On 22nd March 2022, Il Carpaccio received a sought-after Michelin star. “An incredible feeling. Six years after achieving our first star in our own restaurant, another dream has come true, this time in Paris. This accolade gives us the confidence and belief to take things further.” - Oliver Piras “It was a surprise, there’s nothing quite like it. That joy that’s shared by the whole team. It’s the best reward for continuing to challenge the limits.” - Alessandra Del Favero