Food News

Bar Chocolat by Pierre Hermé Paris

by Royal Monceau Raffles Paris on 11/17/2014 | Food News

rmo-barachocolat-230-229I like the idea of sharing my world, where cocoa is the kingPierre Hermé

Bring on the chocolate! This year to celebrate Winter, Le Royal Monceau – Raffles Paris is launching its very own chocolate bar by Pierre Hermé – known as “the Picasso of pastry” – who oversees all the pâtisserie at the Palace hotel on avenue Hoche.

From 13 November the deeply stylish Bar Long, designed by Philippe Starck, will be transformed into a homage to chocolate. Pierre Hermé has dreamed up new and wonderful ways of savouring this moreish delight especially for the occasion. Expect new chocolate sensations, textures and flavour combinations – every taste a divine immersion in chocolate pleasure.

The hardest part is knowing where to begin, but a steaming cup of hot chocolate is not a bad place to start. This is liquid chocolate heaven: Pierre Hermé has created four different hot chocolate drinks, each with its own original flavour:

- ORIGINEL – go back to the origins of cocoa with the flavours of pepper, grains and corn foam
- VIENNOIS – pure indulgence. A chocolate drink made with chantilly cream
- COMME AU 16ÈME SIÈCLE – warmed by the spices of South America
- WHISKY CHOCOLAT – rich with the perfumes and aromas of pure malt whisky, cocoa liqueur and whisky cream

For dessert Pierre Hermé has masterminded four totally indulgent treats which are guaranteed to put everyone in the Winter spirit.
- DÉLIRE DÉLICE INFINIMENT PRALINÉ NOISETTE – made with choux pastry, smooth hazelnut cream, caramelised hazelnuts, praline ice cream and hazelnut praline sauce
- AZUR – a journey through flavours, textures and temperatures. This special chocolate mousse is made with Grand Cru Manjari smooth cream and adorned with a chocolate shortbread biscuit, candied Kochi yuzu, thin slices of dried lime and yuzu sauce
- PLÉNITUDE MILLEFEUILLES- created from caramelized puff pastry, Grand Cru Araguani chocolate mascarpone cream, salted butter caramel and dark chocolate slivers with fleur de sel

And finally indulge in a chocolate trilogy:
- MENTHE FRAÎCHE – Grand Cru Caraibe chocolate cream and fresh mint granita
- INCA – Grand Cru Caraibe hot chocolate ganache, avocado and bananas compote
- ROUGE & NOIR – Grand Cru Manjari chocolate cream, Grand Cru Manjari, chantilly cream and crispy fruits in balsamic vinegar gelée

Le Royal Monceau – Raffles Paris ‘Bar Chocolat by Pierre Hermé Paris’ is available at Le Bar long from November 13, 2014 until March 31, 2015
3pm- 6pm Drinks start from € 14 and desserts Pastries from €21

Information and booking:
Ph. : +33 (0)1 42 99 98 50 – Email : dining.paris@raffles.com

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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 : dining.paris@raffles.com

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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 : dining.paris@raffles.com

Book now (rouge)

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