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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. 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.
La Galette des rois by Yazid Ichemrahen & Alexandre Favre
Both a brilliantly executed classic and a deliciously modern twist, the Galette des Rois from Pastry Chef Yazid Ichemrahen and Executive Chef Alexandre Favre is set to become the must-try sweet creation of the New Year.
A subtle blend of tradition and indulgence, the Galette des Rois is made with almond flavoured frangipane, enhanced with almond flavour, chocolate shavings and poached pears. All this in a puff pastry made 100% by hand from the best French butter and flour, with no additives, and sublimated by a delicate layer of caramel.
The fruit of meticulous expertise, this creation is decorated with a with a perfect mastery of gesture.
Price: €25 in individual version until 26 January 2025
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.
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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Thank you for your interest in Raffles Le Royal Monceau Paris.
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