For his arrival at the Parisian Palace and the newly introduced dessert menu, Ichemrahen has chosen a rising star on the French pastry scene: Alexandre Favre. A former disciple and right hand of Chef Christophe Michalak, Alexandre Favre joins Yazid Ichemrahen as his Executive Pastry Chef at Le Royal Monceau – Raffles Paris. The dynamic duo shares similar passion and beliefs: allowing gorgeous raw materials and ingredients to take centre stage and placing humanity at the heart of everything they do. With complementary creativity between two pastry aficionados, the new Pastry Team is dedicated to highlighting raw ingredients by keeping their desserts as natural as possible. Their back-to-basics creations come from a desire to offer desserts with a distinct, comforting, and authentic taste.

Chef Ichemrahen has orchestrated his sweet selections as a perfect symphony of tastes and emotions. His signature dessert: A black forest - a dessert that has been with him since the beginning - with sugar-free whipped cream, an airy seasonal fruit tart with a Kipferl biscuit base, a 100% vanilla dessert with Madagascan and Tahitian vanilla flower, and even a sense-awakening reinterpreted cheesecake. Expect sweet moments with light, effervescent, reimagined desserts

The Exclusive Desserts are available at Le Bar Long on Wedneday, Saturday and Sunday from 3pm to 6pm.

Staying true to the welcoming yet elegant atmosphere of Le Bar Long, the dessert menu invites guests on a contemporary “pas de deux” with gourmet and balanced sweet courses: a chocolate cake that’s a blend between a fondant and a delicate souffle, an ile flottante with vanilla and orange blossom, a vegan salad playing with feminine, floral notes, and Italian ice cream debuting at Le Royal Monceau – Raffles Paris perfectly paired with sunny days. The rice pudding exemplifies Ichemrahen’s new direction: the idea of mainly sourcing regional products directly from artisanal producers, such as milk or eggs, ensuring that ingredients are ultrafresh offering true depth of flavour. 

For the must-visit destination of Italian gastronomy in Paris, Ichemrahen has created a menu devoted to transalpine ingredients with a hint of the unexpected. In place of a traditional Tiramisu, “L’écume de café” invites guests to explore the rich aroma of coffee. Panettone is reimagined as a caramelised brioche, highlighting the sweet notes of dried fruit. Also featured on the new menu - two “Dolci” menu essentials, a dual texture chocolate fondant with stracciatella sauce, and a three citrus tart blending roasted orange, lemon and grapefruit with creamy notes of Italian Robiola cheese.

Yazid Ichemrahen draws great inspiration from Nobu Matsuhisa, reflecting his spirit into the star dessert at Matsuhisa Paris: the famous cheesecake, a comforting rendition on the signature dessert found at Nobu San’s restaurants. Other sweet treats, including mochi ice cream and fruit salad will be presented in a playful gourmet bento box.