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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 Best Italian Restaurants In The World" by 50 Top Italy in 2024. 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 Chef Yazid Ichemrahen has 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
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.
Yazid Ichemrahen, Pastry Chef
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.