La Cuisine

Breakfast, brunch and irresistible desserts

La Cuisine restaurant welcomes you for outstanding breakfasts and Sunday Royal brunches, real moments of tasty happiness with a true sense of Parisian flair. Every morning, our buffet of pleasure is generously prepared to meet your every need, offering exceptional products. Whether you're looking for a savoury escapade with our organic eggs prepared to order and decorated to your taste, a moment of intense indulgence with Pastry Chef Yazid Ichemrahen’s must-tries, or a more vegan speciality, our breakfasts and brunches will satisfy all your desires. These are essential steps in the smooth running of your day.

  • Daily 7.00am – 10.30am
  • Sunday 12.00pm – 4.00pm
Summer Brunch closure from Monday 22 July until Saturday 7 Septembre 2024. Our restaurant is accessible to PRMs.
Special Brunch

Mother's Day

For Mother's Day, share a delicious moment with your family and immerse yourself in a gastronomic universe, enhanced by Champagne, with special touches for all mothers.

Sunday 26 May 2024 from noon until 4pm
Special brunch at €240 per person, €120 per children

Explore our menus

Meet the Chefs

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."

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.