Il Carpaccio: Italy at its best at Royal Monceau
When Italian cuisine meets pure emotion, the result is Il Carpaccio. A Michelin-starred restaurant nestled in the Royal Monceau – Raffles Paris, Il Carpaccio offers a unique gastronomic experience in Paris. Under the impetus of chef duo Oliver Piras and Alessandra Del Favero, Il Carpaccio offers an experience that combines instinct, rigor and generosity.
An Italian legend reinvented in Paris
Open for decades, Il Carpaccio is much more than a palace restaurant. It was the first Italian restaurant abroad to be awarded a Michelin star. In March 2022, the distinction was renewed for the inspired cuisine of the chef couple who passed through Da Vittorio. A new page opens, combining heritage, audacity and refinement.
Starck decor, between baroque Sicily and modern reverie
Architect Philippe Starck infuses the place with a sensual, baroque atmosphere, somewhere between dreamlike and elegant. Seashells by artist Thomas Boog punctuate the décor with marine touches, corridors become pearly grottoes, and materials evoke forgotten Sicilian palaces. When the fine weather arrives, the terrace, hidden behind the hotel gardens, extends this open-air sensory experience.
A sensitive and precise cuisine d’auteur
From the moment they arrived, Oliver Piras and Alessandra Del Favero imposed their very personal style, deeply rooted in Italian tradition but nourished by multiple techniques and influences. Their cuisine speaks to the heart first and foremost, with dishes that are simple in appearance but redoubtfully chiseled, favoring simplicity over showmanship. The technique is there, but never demonstrative.
The emotion of table service
At Il Carpaccio, dishes are experienced in motion. Some, like the legendary Milanese veal chop or the paccheri prepared à la minute, are served in the dining room, at the table, in a rare gesture of hospitality. The chefs themselves come out of the kitchen to chat with customers, in a deliberate attempt to erase distance. You don’t dine at Il Carpaccio as if in a formal restaurant: you’re invited into a warm, lively, inhabited home.
A selection of excellent products
Product care is at the heart of the restaurant’s identity. Mancini pasta from the Marche, Collecchio parmesan, San Marzano tomatoes or lemons from southern Italy: each ingredient is chosen with uncompromising rigor. The finest French fish and meats also feature in the kitchen, complementing each other harmoniously. The truffles, black or white, come from Italy, of course. Because here, the product dictates the gesture.
An inspired cellar, between France and Italy
Food and wine pairing is entrusted to the brilliant Gabriele Del Carlo. Twice crowned Italy’s Best Sommelier, he offers a menu of over 800 wines, combining iconic estates with cutting-edge discoveries. His philosophy is simple: good wine is wine that gives pleasure. His human and generous approach makes each pairing a moment of exchange and sharing.
A smooth finish by Yazid Ichemrahen
Dessert at Il Carpaccio is no formality. It extends the promise of astonishment. Pastry chef Yazid Ichemrahen revisits Italian icons with finesse and audacity: Michelangelo’s affogato, chocolate stracciatella, deconstructed panettone… Here again, tradition and creativity converse with elegance.
The Michelin star, between consecration and driving force
The Michelin star obtained in March 2022 marks a high point, but the chef duo see it as a boost, not an achievement. From now on, it’s a question of cultivating these high standards on a daily basis, in a spirit of transmission and sincerity. Each service becomes a chapter in this culinary history in the making.
A certain idea of Italy in Paris
Il Carpaccio is not just another Italian restaurant. It’s a rare address, where everything – from the décor to the plates, from the service to the lighting – celebrates the transalpine art of living without caricature. A place where gastronomy is an act of generosity, a sincere exchange, a controlled emotion. A Michelin-starred restaurant where you come back as much for what you eat as for what you feel.
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