Le Royal Monceau - Raffles Paris - France

Dining

Gourmet adventures created by experts

Inspired by a wealth of culinary traditions

An innovative fusion of Japanese, Peruvian and Mediterranean flavours, all with an inventive Parisian twist.

 

Matsuhisa Paris

A contemporary vision of Japanese cuisine by legendary Chef Nobu Matsuhisa, featuring many of Nobu’s signature dishes.

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Il Carpaccio

Michelin-starred Italian restaurant opening onto a charming glass conservatory flooded with natural light.

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La Cuisine

Delightful space for breakfast and Sunday brunch. In warmer weather, enjoy a delectable lunch, coffee or exquisite pastry on the terrace.

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Le Bar Long

An elegant and vibrant space offering a modern take on the classic dishes of chic Parisian brasserie, gourmet breakfast, sweet delights delicious cocktails and original tapas.

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Viñales Lounge

Peaceful sanctuary dedicated to the delights of the Havana and the Montecristo.

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Le Royal Monceau Raffles Paris - France
Meet the Chefs

Nobu Matsuhisa, Founder & Owner of Matsuhisa Paris

Known to the world simply as Nobu, Chef Nobu Matsuhisa has developed a unique style that blends Japanese gastronomic traditions with exotic flavours and techniques inspired by his extensive travels. After 10 years in Peru, Argentina and Alaska, Nobu settled in Los Angeles in 1987 to open his own Beverly Hills restaurant, Matsuhisa. He has since opened 63 restaurants on five continents. Matsuhisa Paris is the sixth Matsuhisa and the only one in France.

Le Royal Monceau Raffles Paris - France

Emanuele Bombardier, Executive Chef

“Gastronomy is the art of using food to create happiness and it always starts with the eyes,” says the Executive Chef of Matsuhisa Paris. An Italian with a passion for Japanese cuisine, Chef Emanuele Bombardier has been the Executive Chef of Matsuhisa Paris since October 2022. Having worked for Chef Nobu Matsuhisa in Europe and South Africa for more than 15 years, Emanuele moved to Paris when Nobu opened his restaurant at Le Royal Monceau – Raffles Paris. Alongside his team of sushi masters, Emanuele fervently transcribes Nobu’s Peruvian-Japanese cuisine, adding his own savoir-faire and creativity.

Le Royal Monceau Raffles Paris - France

Meet the Chefs,
Oliver Piras & Alessandra Del Favero

Born in Sardinia, Oliver Piras has amassed a wealth of experience throughout Europe, including at Celler de Can Roca in Girona, Noma in Copenhagen and working alongside Alberico Penati in Brussels and Joël Robuchon in London. Alessandra Del Favero was born in Veneto. After graduating from the famous cooking school in Alma, she returned to the Dolomites to deepen her culinary knowledge at her family-owned hotel in San Vito di Cadore. The two talented young chefs met at the three-Michelin star Da Vittorio in Brusaporto in 2012. Three years later, they opened Aga together on the premises of Alessandra’s family hotel, earning its first Michelin star in 2016. The pair joined Il Carpaccio at Le Royal Monceau – Raffles Paris in October 2021. The restaurant was awarded one Michelin star in early 2022.

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Yazid Ichemrahen &
Alexandre Favre

Yazid Ichemrahen's path as a pastry chef began at the age of 3 and has never deviated from its original course. For the future chef, pastry-making is an escape from a difficult everyday life that lacks perspective, affection and recognition. 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 Yazid Ichemrahen worked as a commis at the Pâtisserie des Rêves; and Joël Robuchon, whom he joined at the Métropole in Monaco.
As he gained experience, Yazid honed his technique and improved his skills, encouraging 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. 

Hand in hand with Alexandre Favre, Executive Pastry Chef and rising star of the French pastry scene, Yazid Ichemrahen works on the sweet menu of the most Parisian of palaces.

The two men share the same passion and a set of values: respect for raw materials and putting people first.

Le Royal Monceau Raffles Paris (a5d5)

Norihisa Semboshi

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."