Our culinary talents



Laurent André, Executive Chef of Le Royal Monceau – Raffles Paris

“Behind a vegetable, a good piece of meat, a lovely fish, is a culture, a breeder, a farmer, a fisherman—a story. Good cuisine, authentic cuisine, comes from them.”

Born in the Jura region, Laurent André won his spurs with Alain Chapel in Mionnay. In 1992, he joined Alain Ducasse. This was the start of an international culinary adventure. The chef spent the following years honing his cooking skills, to best fulfil the needs and desires of an international, jet-setting clientele.

In 2009, the man who had spent nearly ten years away from his home country and who had so much enjoyed learning all the intricacies of his profession, was looking for a new challenge: an extraordinary project that would make it possible both to return to his roots – the excellence of the Art of French cuisine – and demonstrate the wide range of expertise he had acquired overseas. And this dream of an extraordinary project became reality with the rebirth of the Royal Monceau – Raffles Paris. The renaissance of one of the finest luxury hotels in Paris made it necessary to conceive a very different cuisine offering from what other prestige establishments were fielding in Paris.

That offering could not be confined to Michelin-starred haute gastronomie or a multi-specialised approach, however high the quality was. Laurent André was just the perfect Chef to tackle this challenge!

Some of his must-try signature dishes include:
– Parisian style gnocchis, Burgundy snails with aniseed-flavoured butter
– Sautéed fillet of John Dory, saffron and Sicilian oranges « Tarocco », Fennel, dried capers from Linosa, citrus fruits sauce
– Grilled Royal gilthead seabream, baked white and green asparagus, green tomato purée 

Read his complete biography


Pierre Hermé, Pastry Chef 

Heir to four generations of Alsatian bakery and pastry-making tradition, Pierre Hermé began his career at the age of 14 as an apprentice to Gaston Lenôtre.

At the end of 1996, he left Fauchon to start Pierre Hermé Paris with Charles Znaty, the company has been expanding strongly since 2010 on the international scene with several boutiques now located in Europe, Asia and the Middle East. The brand also operates an online boutique at www.pierreherme.com

Famous in France, Japan and the United States, the man that Vogue called “the Picasso of Pastry” revolutionized pastry-making with regard to taste and modernity. With “pleasure as his only guide”, Pierre Hermé has invented a totally original world of tastes, sensations and pleasures.

Some of the must-try signature creations include:
– Ispahan: Rose macaron biscuit, rose petal cream, fresh raspberries and litchis
– Tiramisù: Coffee jelly, small pieces of chocolate biscuit with Fleur de Sel, Mascarpone cream
– Tarte Infiniment Vanille : Pâte sablée, white chocolate and vanilla ganache, Soft biscuit moistened with vanilla juice, Vanilla mascarpone cream (Origin Mexico, Tahiti and Madagascar)

Read his complete biography


Hans Zahner, Chef of our French Restaurant, La Cuisine

At just 30 years old, this young chef brings with him a solid gastronomic training that is balanced by nutritional awareness.

Originally from Paris, Hans Zahner owes his vocation to his grandmother from whom he inherited, at an early age, a taste for good food and a respect for seasonal produce. When he was just 14, chef’s hat in hand, Hans started gaining his professional experience, working in the kitchens of several renowned chefs, among them Alain Ducasse at the Plaza Athénée and Christophe Moret at the Michelin-starred restaurant Lasserre.

In 2012, now passionate about the hotel industry and ready for the challenge of taking on a management role, Hans took on the job of Sous-Chef de Cuisine at the Four Seasons Hotel George V, with Executive Chef Eric Briffard.

A year later, in September 2013, the call came from Le Royal Monceau, Raffles Paris. Chef Laurent André offered Hans the role of Head Chef at La Cuisine. Hans needed no time to think about his answer to this offer, he was ready to rise to this new challenge – and to work his own magic on the most demanding of palates and clients at this ‘next-generation’ Palace.

Hans’ new menu for La Cuisine brings a sophisticated yet authentic take on traditional cuisine de terroir, but with a signature light touch. For Hans (a keen boxer and cross country runner) wellbeing and haute cuisine can happily sit side by side.

Some of his must-try signature dishes include:
– King crab in turnip ravioli, Coriander and lime jelly
– Line-fished sea bass tartar, “Basilippo” orange oil, yuzu, French Imperial caviar
– Roasted line-fished sea bass from “l’Île-D’yeu”, « Cavaillon » green Asparagus, Maltese style zabaglione

Read his complete biography

Book now (rouge)


Roberto Rispoli, Chef of the Michelin-star Restaurant, Il Carpaccio

Roberto Rispoli was born in 1981 in Pompeii, near Naples. He discovered his lifelong passion for cooking at an early age. When he was 16, he joined a small family restaurant, where he was introduced to the rich flavor palette of his native region. At 17, he left Italy to gain some valuable experience abroad.

His appointment at Alain Ducasse’s La Trattoria Toscana, in the exclusive Andama Hotel, was a turning point in his career. There, he started working with the very best seasonal products, with recipes reflecting the rich diversity of Italian cuisine. Very quickly, he showed the full extent of his talent and within three years, he was promoted to Sous-Chef.

In 2010, Laurent André, Executive Chef at Le Royal Monceau – Raffles Paris, invited him to join to soon-to-reopen iconic palace and breathe new life into its historical Italian restaurant, Il Carpaccio.

There, Roberto Rispoli has created a menu inspired by the family traditions of his native country, laying emphasis on conviviality, simplicity and the pleasure of sharing food. His very personal interpretation of Italian cuisine earned him a Michelin star.

Some of his must-try signature dishes include:
– Raw and cooked artichoke salad, Broad beans, Pecorino Romano and little bread with ricotta and mint
– Ravioli “Al Plin” stuffed with Burrata, Girolles, morel mushrooms, Swiss chards and star anise
– Black ink Bruschetta, lobster in lemon sauce and marinated vegetables, arugula pesto

Read his complete biography

Book now (rouge)



Manuel Peyrondet, Head Sommelier

Meilleur Sommelier de France, Master of Port and recently awarded the title of Meilleur Ouvrier de France (Best Craftsman in France), Manuel Peyrondet learned his trade working for triple-starred establishments (Four Seasons George V, Taillevent, Le Bristol).

Manuel Peyrondet joined Le Royal Monceau Raffles Paris in May 2010 was set the task of entirely re-creating the hotel’s wine list.

Every day, he now selects with great care the 1,200 wines the hotel serves in its restaurants and Long Bar.

Passionate about his work, he loves to share his latest discoveries, describe a taste, an little-known match, the freshness or finesse of a grand cru, tell the story of a wine and the people who make it, find the wine that will please and surprise a guest.

“I like to stimulate curiosity, awaken the senses and go beyond the idea of service to reach something closer to sharing.”

If you would like to enquire about private wine events with Manuel Peyrondet, you can contact him at manuel.peyrondet@raffles.com