By Emily Saladino
The Philippe Starck-designed Le Royal Monceau, Raffles Paris introduces its Spring/Summer menu at La Cuisine restaurant.
Fresh off its first Michelin star, La Cuisine’s new menu concept focuses on seasonal, contemporary interpretations of French classics. Executive Chef Laurent André and Head Chef Gabriel Grapin couple local produce with their own family traditions, creating such shareable starters as Gnocchi a la Parisienne, made with Burgundy snails and parsley butter, and Breton sea bream ceviche served with lime and brown butter. Main courses like Magret de Canard Confit à l’Orange source ingredients from exceptional regional producers such as Dandieu.
Desserts at La Cuisine are no laughing matter. Parisian star pâtissier Pierre Hermé creates such showstoppers as Infiniment Strawberry, made with fresh berries, strawberry chantilly, lemon shortbread and strawberry sorbet, plus no fewer than 15 millefeuilles available à la carte. For those who prefer to play with their food, La Cuisine also offers the chance to build your own millefieulle – under the careful supervision of the restaurant’s pastry chefs. Bonne chance, elite travelers.