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Thank you for your interest in Raffles Le Royal Monceau Paris.
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CONCIERGE
RESERVATION
Contact Us
Thank you for your interest in Raffles Le Royal Monceau Paris.
Please would you kindly provide us with details of your request using the form below.
Dining
La Cuisine
Breakfast, brunch and irresistible desserts
La Cuisine restaurant welcomes you for outstanding breakfasts and Sunday Royal brunches, real moments of tasty happiness with a true sense of Parisian flair. Every morning, our buffet of pleasure is generously prepared to meet your every need, offering exceptional products. Whether you're looking for a savoury escapade with our organic eggs prepared to order and decorated to your taste, a moment of intense indulgence with Pastry Chef Yazid Ichemrahen’s must-tries, or a more vegan speciality, our breakfasts and brunches will satisfy all your desires. These are essential steps in the smooth running of your day.
Christmas Royal Brunch
To celebrate Christmas on Sunday 22 November 2024, take a gastronomic stroll through La Cuisine and taste seasonal festive dishes created especially for the occasion by our Chefs.
Price €240 per adult, €120 per child (aged 7 to 13 inclusive), free for children under 6
Hours
Breakfast
- Daily 7.00am – 10.30am
Brunch
- Sunday 12.00pm – 4.00pm
Our restaurant is accessible to PRMs.
Meet the Chefs
Norihisa Semboshi
Norihisa Semboshi is the Executive Chef for La Cuisine, Le Bar Long, Room Service & Banquets. Originally from Japan, he trained at Le Cordon Bleu school in Paris. The next step was to fine-tune his skills, which took him to some other prestigious hotels in Paris: the Ritz Paris, the Bristol and the Four Seasons Hotel George V. He also worked for the Four Seasons in Geneva. In 2017, Norihisa set off for South Korea to take the reins of the French gourmet restaurant Milieu, as well as becoming Executive Sous Chef at the luxurious Haevichi Hotel & Resort. This gave him a great overall perspective and plenty of inspiration for creating an all-embracing experience for diners. His secret? “Meticulousness, taste and presentation."
Yazid Ichemrahen &
Alexandre Favre
Yazid Ichemrahen's path as a pastry chef began at the age of 3 and has never deviated from its original course. For the future chef, pastry-making is an escape from a difficult everyday life that lacks perspective, affection and recognition. Throughout his career, he has crossed paths with inspiring personalities and father figures. His mentors include Pascal Caffet, MOF and World Pastry Champion, who discovered and trained him; Angelo Musa, with whom Yazid Ichemrahen worked as a commis at the Pâtisserie des Rêves; and Joël Robuchon, whom he joined at the Métropole in Monaco.
As he gained experience, Yazid honed his technique and improved his skills, encouraging him to set himself a new goal, which he achieved with flying colours: at the age of 22, he won the world championship for frozen desserts. This made him the youngest world champion in all confectionery competitions combined.
Hand in hand with Alexandre Favre, Executive Pastry Chef and rising star of the French pastry scene, Yazid Ichemrahen works on the sweet menu of the most Parisian of palaces.
The two men share the same passion and a set of values: respect for raw materials and putting people first.
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