H O T E L L E R O YA L M O N C E A U
“ We want to create experiences that are luxury, but understated, not the traditional French way” — Sylvain Greiner, Director of Food and Beverage, Le Royal Monceau, Raffles 110
says Greiner, “It isn’t a traditional gastronomic French restaurant, it is either a Japanese fusion restaurant, or an Italian one. We offer new experiences particularly to our Parisian guests.”
CREATIVE PARTNERSHIPS One of the most prominent attractions to the hotel is Chef Nobu Matsuhisa. Greiner shares that guests are drawn to the hotel to try his cuisine. His unique dishes combine a number of different cultures that attract Parisians and regular customers looking to try new food. OCTOBER 2019