Two years ago Raffles’ Le Royal Monceau reinvented itself with a striking redesign by Philippe Starck. Since then the hotel has added two major attractions: it received the prestigious Palace Distinction from France’s tourism agency, Atout France, and it appointed Chef Hans Zahner to lead its kitchen. Zahner joined the team in November, moving from his previous role as sous-chef at the Four Seasons Hotel George V to work alongside Michelin-starred Executive Chef Laurent André.
Born in Paris, Zahner is an avid boxer and cross-country runner who brings a lighter, wellness-focused sensibility to the hotel’s gourmet offerings. His early additions to the restaurant’s cuisine de terroir emphasize fresh, balanced flavors. Examples include tuna belly tartare topped with caviar, orange jelly, ginger and lime, and roasted Dublin Bay prawns served with cress, lemon leaves and a delicate pistou semolina.
The dessert program remains a highlight: Pastry Chef Pierre Hermé, celebrated by Food & Wine as a “pastry provocateur,” contributes inventive sweet creations. One standout is the rum baba with Chantilly—a simple, unforgettable expression of chocolate and cream that has become a signature indulgence for guests.
The hotel’s elegant red-and-black portico and Starck’s bold interiors continue to draw attention, while the new culinary direction and official recognition reinforce Le Royal Monceau’s reputation as a leading Parisian refuge for refined dining and contemporary luxury.