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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.
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
Le Bar Long
A traditional welcome inspired by chic Parisian brasseries.
A welcoming space in which to talk, read and enjoy breakfast, an inspired reinvention of chic Parisian brasserie dishes by Chef Norihisa Semboshi. Le Bar Long also serves delicious tapas with innovative cocktails, and our famous desserts by Pastry Chef Yazid Ichemrahen. Philippe Starck’s design breaks away from the classic bar layout where guests and bartenders face each other across a counter. Instead, the central focus is a long, narrow, high table bathed with light. Rendezvous at the bar every Thursday evening for live music sessions.
The Yule Log by Yazid Ichemrahen & Alexandre Favre
Le Royal Monceau – Raffles Paris’ Yule Log named La Marquise magnificently recreates the wrought-iron canopy of the hotel's entrance, even down to the silver medallion bearing our Parisian Palace's logo.
Finely worked in chocolate marquise, this extraordinary yule log is testament to the artistry of our two great chefs, who collaborated to produce a sublime symbol of prestige and savoir-faire.
Flavors: chocolate biscuit, chocolate mousse infused with farm milk, Christmas spices, caramel heart and praline.
Price: €25 in individual version until 31 December 2024
Hours
Opening Hours
- Daily 8.00am - 12.00am
- Weekend 10.00am - 12.00am
Breakfast
- Daily 8.00am – 11.00am
All Day Dining
- Daily 11.00am – 11.00pm
Live Music Sessions
- Every Thursday 6.30pm – 10.00pm
Exceptional opening hours
- Bank Holidays 10.00am - 12.00am
Our restaurant is accessible to PRMs.
Meet the Chefs
Norihisa Sembochi
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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