Raffles Hotels & Resorts
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CONCIERGE
RESERVATION
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Thank you for your interest in Raffles Le Royal Monceau Paris.
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Dining
Le Bar Long
A traditional welcome inspired by elegant Parisian brasseries.
Nestled in the heart of the Palace, Le Bar Long is an elegant Parisian brasserie designed by Philippe Starck. Gathered around its iconic long table, it celebrates reinvented French classics by Chef Vincent Besugo Gaio from breakfast through dinner. Inventive tapas, masterfully crafted cocktails, and signature desserts by Pastry Chefs Yazid Ichemrahen and Alexandre Favre define the experience. Every Thursday, live music enhances this vibrant expression of Parisian art de vivre.
Hours
Opening Hours
- Daily 8.00am - 12.00am
- Weekend 10.00am - 12.00am
Breakfast
- Daily 8.00am – 11.00am
All Day Dining
- Daily 10.00am - 11.00pm
Live Music Sessions
- Every Thursday 6.30pm – 9.30pm
Exceptional opening hours
- Bank Holidays 10.00am - 12.00am
Our restaurant is accessible to PRMs.
An artistic cocktail menu
At Le Bar Long, discover a bold and poetic cocktail menu inspired by iconic spaces within Le Royal Monceau – Raffles Paris. Each creation reinterprets the hotel’s artistic spirit through innovative flavors and striking presentation.
From the Cinema cocktail, served in a popcorn-inspired glass, to the Swimming Pool with its serene aquatic hues, every drink tells a story. Crafted with masterful contrasts and house-made ingredients, the signature cocktails reflect creativity, precision, and soul.
More than a bar menu, Le Bar Long offers an immersive cocktail experience in the heart of Paris, blending emotion, contemporary flair, and refined mixology.
Yazid Ichemrahen &
Alexandre Favre
From an early age, Yazid Ichemrahen found in pastry a path of resilience and excellence. Trained by renowned chefs including Pascal Caffet, Angelo Musa, and Joël Robuchon, he won the Ice Cream World Cup at just 22. Today, he leads the dessert menu at Bar Long at Raffles Paris, embracing a minimalist approach focused on pure flavors and genuine emotion.
Alongside him, Executive Pastry Chef Alexandre Favre, former collaborator of Christophe Michalak, brings technical precision and a strong commitment to mentorship. His experience includes Plaza Athénée, École Hôtelière de Lausanne, and Cheval Blanc Paris.
Together, they craft a modern and refined pastry experience in the heart of Paris, defined by creativity, precision, and respect for exceptional ingredients.
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