Il Carpaccio restaurant at Le Royal Monceau, announces its grand reopening on 7th September 2021.

In partnership with the famous Cerea family of the restaurant Da Vittorio, Oliver Piras and Alessandra Del Favero will be serving the cuisine that earned them a Michelin star at their Aga restaurant in The Dolomites, applying skills honed at the 3-star Da Vittorio, near
Milano. Working closely with Chefs Enrico and Roberto Cerea, they have created an exclusive Il Carpaccio menu featuring generous and creative cuisine, distilling their experience into a tribute to traditional and seasonal Italian products.

Il Carpaccio restaurant at Le Royal Monceau

“Our cuisine is Italian,” Oliver Piras explains, “it strives to be its purest expression, shaping transalpine products of exceptional quality into light modernity. What sets us apart? Probably the way we welcome guests, as if it was our own home. We can’t wait to come into the dining room, present our dishes, apply the finishing touches tableside like on the famous Paccheri alla Vittorio with its three-tomato sauce and fresh parmesan, all prepared and served at the last minute!” This legendary 55-year-old Da Vittorio recipe is just the beginning. Oliver and Alessandra love slicing the superb ‘elephant ear’ veal cutlet in front of their guests, or serving the amberjack ‘al verde’ tartare reminiscent of their time near the Italian-Austrian border. The menu also includes Vitello Tonnato revisited, lighter (and lemony): an example of how Il Carpaccio circles back to the classic pleasures of Italian cuisine, with a free hand and a modern touch always lighter on the sauce and cream. Oliver sums it up best as “complexity served with simplicity.”

For dessert, the Italian duo have teamed up with Quentin Lechat, the Pastry Chef, to whip up a menu based on the great classics like the beautifully plated tiramisu and creations like the innovative pairing of stracciatella with tomatoes and strawberries.

Clément Emery, Beverage Director, has recruited a young, talented team of Sommeliers to guide you through the Italian peninsula’s most captivating terroirs, escorting you off the beaten track to discover hidden treasures, prestigious estates and rising stars.
The wine menu hits a lively, creative note, perfectly tuned to the cuisine of our young duo of Chefs, for singular and vibrant pairings.
In its new setting, Il Carpaccio will also open its doors in early September to the calm, tree-lined garden.
Everything is ready and waiting for the big day - one of the highlights of the season. Christophe Thomas, General Manager of Le Royal Monceau - Raffles Paris, looks upon Oliver and Alessandra, a couple in the kitchen and in life, as “embodying our new identity: a
youthful energy, passion for our profession and exceptional products.”

Da Vittorio: the story of a talented family.

It all began in 1966 when the talented Vittorio Cerea opened a restaurant in Bergamo with his wife, Bruna. Bruna and Vittorio Cerea were young and in love, and both were passionate about gastronomy, when they opened the Da Vittorio restaurant in Bergamo. The year was 1966 and, at the time, menus rarely featured fish, overshadowed by the huge popularity of meat.
Their fish-based dishes enabled the restaurant to make a name for itself, but it was a big gamble; one that paid off thanks to fresh daily deliveries and the exquisite signature dishes.

Bergamo soon became a destination of excellence for fine dining enthusiasts and this success was crowned by their first Michelin star in 1978. Bolstered by the lavish praise and extravagant write-ups by major Italian and foreign food critics, a second star was added in 1996.
The dream of joining the ranks of the world’s best restaurants also came true. First, by becoming a ‘Relais Gourmand’ (in the restaurant section), then by joining Relais & Châteaux and Les Grandes Tables du Monde only in a few months after moving into a magnificent villa with guest accommodations in Brusaporto, nestled in the green hills of Cantalupa. Finally, in 2010, they earned the much coveted third Michelin star.

Chefs Oliver Piras and Alessandra Del Favero, a couple in the kitchen and in life.

Oliver Piras, born in Sardinia in 1986, has enjoyed a variety of prestigious experiences across Europe: in Strasburg, in Gerone at the
3-star Celler de Can Roca, in Copenhagen at the 2-star Noma, in Brussels with Chef Alberico Penati and in London with Chef Joël
Robuchon. Alessandra Del Favero, was born in 1988 in the Veneto region, in Italy. After earning her degree at the famous Alma culinary school, she decided to perfect her skills at her family’s hotel in San Vito di Cadore, in The Dolomites. 2012 was a watershed year: the two young, talented Chefs met in the three-star restaurant Da Vittorio in Brusaporto.

Their shared passion for gastronomy brought them together and they became a couple in the kitchen, as well as in life. Three years later, they decided to strike out on their own and created Aga, their restaurant in the family hotel in The Dolomites, which the Michelin Guide would illuminate with its first star in 2016. Today, they are joining Il Carpaccio at Le Royal Monceau – Raffles Paris to take the City of Lights by storm, a new challenge they can’t wait to embrace !

Il Carpaccio :

Opens Tuesday September 7th, 2021
Tuesday to Saturday from noon to 2:30 pm and from 7 pm to 10 pm
Lunch menu €65 / Tasting menu €125
dining.paris@raffles.com | +33 (0)1 42 99 88 12
https://www.leroyalmonceau.com/en/restaurants/ilcarpaccio/

​​​VISION Destinations | September 21

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