Il Carpaccio, the Italian restaurant at Royal Monceau Raffles Paris

Il Carpaccio, the Italian gourmet restaurant at the Royal Monceau Raffles Paris , opens its arms again after many months of closure. As of September 7, 2021, it's once again open for business, with a new twist that's sure to tantalize your taste buds. Come and (re)discover this small, cosy 40-seat restaurant with its lovely terrace overlooking the patio, which looks like an Italian Baroque winter garden. We love the light provided by the glass roof and the comfortable armchairs, ideal for a good gourmet moment.

And, for its reopening, the Il Carpaccio restaurant has given itself a new lease of life, with two new Italian chefs at the helm: the duo of Alessandra Del Favero and Oliver Piras. They can be seen below, with the palace's new pastry chef, Quentin Lechat, in charge of desserts.

These two chefs are best known for the quickly Michelin-starred Aga restaurant they both opened in the Dolomites in northernItaly. Born in Sardinia, Oliver Piras has worked in the kitchens of Noma in Copenhagen. Originally from Veneto, Alessandra Del Favero met Oliver Piras in 2012 at the three-starred Da Vittorio restaurant in Brusaporto, Lombardy, where they were both working.

For the Il Carpaccio restaurant, the two chefs intend to develop a gourmet Italian cuisine that is elegant, modern and convivial, all prepared with quality products imported from their native Italy. And it's all about conviviality! The chefs are very present here, and regularly come into the dining room to present their dishes, including in a live show, to our great delight. It's like being pampered at mama's house. Here we discover Alexandra's signature dish, Da Vittorio-style Pachheri with Parmesan.

The menu also includesOliver Piras and Alessandra Del Favero 's signature dishes, such as L'oreille d'éléphant (Elephant's Ear), a veal chop breaded with fine breadcrumbs made from breadsticks cooked in clarified butter, and Les Paccheri alla Vittorio, prepared fresh with a three-tomato sauce and fresh Parmesan.

Il Carpaccio's new menu features the essential carpaccio, revisited for each season. Opening the menu is the gourmet "Fassona" beef tartare with Caesar sauce, crispy amaranth and black truffle. If you love truffles, this is the dish for you!

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We love the "Verde" style seriol tartar, crisp and fresh, just divine.

On the main course, in addition to the famous Paccheri alla Vittorio, we love the Panzanella Sea Bass with watercress emulsion. Crunchy vegetables, a lovely long finish with the watercress and a hint of acidity in the sauce, this is the perfect combination of lightness and gourmandise.

For a sweet finish, there's Caprese Dolce, a sweet version of the Caprese salad, and the inevitable Tiramisu. Desserts are created jointly by Quentin Lechat, the pastry chef at the Royal Monceau Raffles Paris. And here again, the show is on as the tiramisu is built before our very eyes. Light as a feather, unctuous and gourmet with two crunchy praline dots, you'll be seduced.

In the cellar, a selection of no fewer than 500 Italian wines, from Piedmont and Sardinia in particular. The sommelier will suggest a food and wine pairing with a selection of rising stars as well as small producers to discover.

In short, if you'd like to discover a new refined and gourmet Italian table, where show and conviviality are the order of the day, this is the place to go!