Food News

Special dinner at “La Cuisine”: Scallops

by Royal Monceau Raffles Paris on 11/13/2014 | Food News

rmo-lacuisine-st-jacques-230-229On Monday December 15, we invite you to join a special dinner at our Michelin-starred restaurant, La Cuisine, with an exceptional menu featuring scallops.

This dinner of marine flavors, served in four courses, will be created personally by the hands of Laurent André, Executive Chef for Le Royal Monceau – Raffles Paris, and our talented Chef Hans Zahner.

Tasting menu: 130 euros per person, served in 4 dishes with matching wines.
Monday December 15th, from 7:30pm.

Information and booking:
Ph. : +33 (0)1 42 99 98 90 – Email :

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Discover Chef Roberto Rispoli Fall Menu at Il Carpaccio

by Royal Monceau Raffles Paris on 11/02/2014 | Food News

rmo-gnocchi-il-carpaccio-230-229This fall, our Chef Roberto Rispoli will give your taste buds a real treat with an exciting new menu for Il Carpaccio (1 Michelin star). Come and discover beautiful dishes bursting with flavours, cooked with the freshest Italian produce. 

Some of his must-try signature dishes that we highly recommend:
- Oven-roasted eggplants, Ceps caviar, just toasted baba with marjoram
- Potato gnocchi stuffed with Taleggio, Red onions from Partanno, ceps and heart of celery
- “Del plin” ravioli stuffed with Burrata and stewed guinea fowl, Parmesan cheese fondue, chanterelles, chards and star anise juice

And as the finishing touch to a perfect meal, try our Pierre Hermé’s delicious Panna cotta Mashed red berries, white chocolate granita, thin leaf of lemon sugar

Please click here to view our Lunch and Dinner Menu.

Information and booking:
Ph. : +33 (0)1 42 99 98 90 – Email :

Book now (rouge)

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Mushroom-inspired tasting menu

by Royal Monceau Raffles Paris on 10/24/2014 | Food News

Champignons 230 x 229Our Michelin-starred restaurant La Cuisine offers you a mushroom-inspired tasting menu on Monday the 3rd of November starting at 7:30PM.

Four courses will be served during this autumn-flavored dinner highlighting all the aromas of mushrooms. It has been developed by our Executive Chef Laurent Andréour Head Sommelier Manuel Peyrondet and the great pastry Chef Pierre Hermé.


Kappa ravioli with woody flavor, coriander and lime gelatin, foie gras Royale, ceps de Sologne with poultry juice; grilled hake de Saint-Jean De Luz, wild mushrooms, parsley sponge. And to finish on a sweet note, a creation by our pastry Chef Pierre Hermé Paris: variations autour du marron et de la poire, chestnut cream vermicelli, fried chestnuts, poached pears, raw pear curls, tangy lemon jelly, crusty meringue, coffees and teas.

Information and booking:
Ph. : +33 (0)1 42 99 98 90 – Email :

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