Food News

New Spring collection at La Cuisine

by Royal Monceau Raffles Paris on 03/31/2015 | Food News

This Spring, guests are invited to taste La Cuisine’s new Spring collection. The menu created by Executive Chef Laurent André and La Cuisine Chef Hans Zahner’s showcases their vision of the French cuisine on contemporary overtones : light and flavorful notes, generous and spontaneous.

Some of the must-try signature dishes include:
– Red label Salmon Gravlax from Scotland, Bortsch garnish
– Scrambled eggs, Asparagus “Royal”
– Marinated Black Cod, Braised black rice with honey
– Matured beef fillet from Galicia, Golden potatoes, iced little turnips, Pepper sauce
– Spring vegetables selection, Range of vegetables

One of the highlights of La Cuisine’s dining experience is without doubt the macarons and original creations of Pierre Hermé. His new ‘Carrément chocolat’ – will delight gourmets this spring.

Please click here to view our Lunch and Dinner Menu.

Information and booking:
Ph. : +33 (0)1 42 99 98 80 – Email : dining.paris@raffles.com

Book now (rouge)

For more Food News, please click here.

 

 

Chef Roberto Rispoli launches Spring Menu at Il Carpaccio

by Royal Monceau Raffles Paris on 03/31/2015 | Food News

Chef Roberto Rispoli has just launched an exciting new Spring menu for Il Carpaccio (1 Michelin star). Come and discover beautiful dishes bursting with flavours, cooked with the freshest Italian produce including hand-picked capers from Linosa Island off Sicily, burrata from Andria, Sicilian citrus, red shrimps from Sicily and “Lombardy” Italian caviar.

Some of his must-try signature dishes include:

– Smoked burrata of Andria, Asparagus crumbed with hazelnuts and almonds, spring salad
– Cooked and raw artichoke salad, broad beans, Artichoke juice and olives, “calzone” with pecorino and mint
– Ravioli “cacciucco”style, “Lombardy” Italian caviar
– Cuttlefish ink farfalle, scampi, Cuttlefish, winkles, roe mullet egg and preserved lemon
– Grilled baby lamb’s shoulder and rack, Broad beans, morel mushrooms « Cacio e uova » with summer truffle, Savory herbs and sweet & sour gravy

And as the finishing touch to a perfect meal, why not try Pierre Hermé’s delicious ‘Baba à la pistache et au kirsch’, with Pistachio brioche pastry moistened with kirsch, Ricotta cream with mostarda fruits, sour cherries?

Please click here to view our Lunch and Dinner Menu.

Information and booking:
Ph. : +33 (0)1 42 99 98 90 – Email : dining.paris@raffles.com

Book now (rouge)

For more Food News, please click here.