21 Feb 2013
Two years after its reopening, Le Royal Monceau, Raffles Paris (www.raffles.com/paris) has been awarded its first two Michelin stars: one for French restaurant La Cuisine, the other for Italian restaurant, Il Carpaccio - the only Italian restaurant in Paris to have a Michelin star.
"These two stars are a well-deserved recognition for the talent and consistency of Executive Chef Laurent André and his team," comments Ömer Acar, General Manager, Le Royal Monceau, Raffles Paris. "We could not be more proud to share their good news. The determination in both kitchens is undoubtedly integral to the success achieved, and this acknowledgement is testament to the team's passion and commitment."
"We are extremely honoured to receive such an accolade," Chef Laurent André adds. "A Michelin star is the pinnacle of any chef's career, and it will be an essential ingredient of our continuing creativity in the kitchen."
Celebrating this achievement alongside Laurent André is Gabriel Grapin, Chef for La Cuisine, Roberto Rispoli, Chef for Il Carpaccio, Head Sommelier Manuel Peyrondet (Best French Sommelier 2008 and Meilleur Ouvrier de France 2011) and Pierre Hermé, considered by Vogue as the "Picasso of Pastry".
La Cuisine offers a contemporary take on traditional French cuisine. Guests are able to watch Gabriel Grapin's open kitchen, as light and flavourful notes are incorporated into sophisticated, generous cuisine, using seasonal and regional products. The Michelin Guide comments that La Cuisine 'explores a classic repertoire of French cooking with superb taste, produce and skill from the chefs. Each dish is a well-balanced blend of flavours, with a lightness of touch which lets guests rediscover the pleasures of Oeuf Mollet, Sole Meunière or Rum Baba.'
Il Carpaccio gives its guests a very personal interpretation of Italian cuisine, taking constant inspiration from traditional family recipes which have been created by generations across Italy. Drawing on his heritage, Roberto Rispoli's food showcases the full flavours of fresh, regional Italian produce. Il Carpaccio is described as 'a beautiful setting for a style of cooking which so subtly plays with traditional transalpine gastronomy... dishes sing with the taste of excellent produce and the natural flavours of carefully selected ingredients.'
À la carte dishes in both restaurants are beautifully complemented by original Pierre Hermé creations to finish, while his delicious pastries, macarons and chocolates are available throughout the hotel.
Both La Cuisine and Il Carpaccio are central to the artistic atmosphere of Le Royal Monceau, Raffles Paris, bringing the vibrancy of the French art de vivre into the hotel.
Restaurant La Cuisine: open daily for breakfast, lunch and dinner.
Restaurant Il Carpaccio: open Tuesday-Saturday, lunch and dinner.
Information & reservations: dining.paris@raffles.com - Tél. : +33 (0)1 42 99 98 80
Le Royal Monceau Raffles Paris - 37 Avenue Hoche, 75008 Paris
www.raffles.com/paris
For Further information: Jane Corbett-Jones JANE CORBETT-JONES COMMUNICATION
T +61 (0) 417 772 783 | jane@janecorbett-jones.com
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NOTES TO EDITORS
ABOUT THE CHEFS: Laurent André, 45, learnt the art of cooking under the legendary Alain Chapel and Alain Ducasse. Successive positions with Ducasse took him to Monaco (Restaurant Louis XV), Paris (La Grande Cascade, Spoon), London (Spoon at the Sanderson). Relocating to the Far East, he launched Spoon at the Intercontinental Hong Kong, before becoming Executive Chef. André was appointed Executive Chef at Le Royal Monceau - Raffles Paris in 2009.
Italian Chef Roberto Rispoli, 32, moved to Paris in 2010. Learning his craft in Southern Italy, Rispoli held several positions across Europe. His return to Italy in 2006, to join Alain Ducasse's La Trattoria Toscana at the Andama Hotel signalled a turning point in his career. Rispoli has created an elaborate menu at Il Carpaccio that reflects the diversity of Italian cuisine, and draws inspiration from the traditions and produce of his native country.
Originally from Burgundy, Gabriel Grapin joined Alain Ducasse in Paris after an apprenticeship, first at Spoon, then at Alain Ducasse at the Plaza Athénée. Grapin moved to London to launch Alain Ducasse at the Dorchester, before returning to Paris to turn his hand to creating exceptional French dishes for La Cuisine.
THE ROYAL MONCEAU - RAFFLES PARIS reopened in 2010 as a next-generation Palace, after a dramatic and complete two-year transformation by designer Philippe Starck. The hotel has 149 luxurious rooms and suites and is just minutes from the Arc-de-Triomphe and the Champs-Elysées in Paris' 8th arrondissement. At Le Royal Monceau - Raffles Paris, art is omnipresent, with an exclusive service of Art Concierge, an Art Bookstore, a private Art Gallery, a 99-seat cinema theatre and an impressive private art collection. Food and drink are an art form here too - from the buzz of the Long Bar on the ground floor, to the two Michelin-star restaurants, 'La Cuisine' for gourmet French food and 'Il Carpaccio' for the best Italian in Paris. Not to be missed are the delicious pastries, macarons and chocolates by Pierre Hermé, considered by Vogue magazine as the 'Picasso of pastry'. The 1,500sqm Spa My Blend by Clarins is an award-winning white paradise, with the longest swimming pool in a Paris hotel. www.LeRoyalMonceau.com
RAFFLES HOTELS & RESORTS: Raffles Hotels & Resorts is an award-winning, luxury international hotel company with a history dating back to 1887 with the opening of Raffles Hotel, Singapore. The portfolio currently comprises nine luxurious properties, from secluded resorts to city hotels in key locations around the world: in Singapore, Paris, Cambodia, China, UAE, Saudi Arabia, Seychelles and most recently the Philippines. Each one is an oasis of calm and charm. The company is embarking on a new phase of expansion, with openings in China, Istanbul and Indonesia scheduled over the next two years. With a compelling mix of cultures and styles, every hotel in the Raffles family has its own individual personality, with its own story to tell and its own sense of place. However, each one is proud to draw on the timeless essence of Raffles - to deliver thoughtful, personal and discreet service to well-travelled guests.
