RAPHAËL LE RESTAURANT - HÔTEL RAPHAËL
Restaurant presenting a seasonal menu with beautiful products combining contemporary and classic cuisine.
A trio in cuisine consisting of Etienne Barbier, the chef, assisted by Thomas Chegaray and a feminine touch for the pastry in the person of Nina Métayer. Their philosophy? Prepare a seasonal menu only using produce combining contemporary and classic cuisine. This association is found elsewhere in decoration where the immaculate white walls contrasting with the aubergine touch of the curtains, the whole tempered by the grey of the foundations of the stylish armchairs. For lunch: carpaccio of veal, basil and Parmesan as starters, then guinea fowl and maki and chard in main course and as a dessert a globe meringue, cucumber and strawberry very surprising to say the least...
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Members' reviews on RAPHAËL LE RESTAURANT - HÔTEL RAPHAËL
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
La classe à la française, indémodable, mythique !
The carpet was frayed in one corner, the bathroom door didn’t line up perfectly, and there isn’t a power outlet in that one spot you wish it was. It’s home.
It takes everyone involved to make this happen, so thank you to everyone. Thank you to the gentlemen who knocked on my door to ask if we needed anything. Thank you to the people who make sure we arrive safely from the entryway. Thank you to the many people in between who made it feel like a home and not a transaction.
An experience like this is priceless. Come with love and everyone at Hotel Raphael will give it right back.