An unforgettable lunch in one of the most beautiful hotels in Paris where chefs Oliver Piras and Alessandra Del Favero under the aegis of the Da Vittorio group offer a modern interpretation of Italian cuisine, which focuses on the simplicity and quality of the imported ingredients of Italy. On the menu you can also find the famous Paccheri alla Vittorio, inherited from the Cerea House, or the Milanese ribbon made as in Brusaporto. I recommend the tasting menu that best represents Italian cuisine. I'll remember some dishes I've tasted in my life... The selection of Italian and French wines is also excellent. The setting in the elegant spaces of the Hotel Royal Monceau de Fabourg Saint Honoré...
Remarkable products in a timeless setting. Having eaten in several starred restaurants in recent times had not prepared us for such a remarkable culinary experience. The dishes were out of standards by their finesse and balance. The wine card was also relevant. The service was very careful and very well. We add to this the great generosity of a smiling chef and we have a perfect combination to spend an excellent time. Only two regrets: that the restaurant has a star, which makes reservations difficult (the two best for them, they deserve it) and that the meal had to end! Thank you so much for this moment!
Bravissimi! We booked a table for a work lunch and were extremely satisfied with the service and quality of the dishes! We had a very good time with our customers who were delighted with the restaurant's choice! Each dish was carefully prepared and some dishes were served by the chefs directly in front of us (paccheri, elefante orecchia and tiramisu). Thanks to Samuele for his professional and advice! I warmly advise!
We stayed at the hotel and decided to test the restaurant He carpaccio, the team made an effort to find us a table at the last minute, it was very appreciated. We were with our baby and everything was there for our greatest comfort. In the plate everything was delicious and tasty. We had a very good time in brief. Thank you. Small apartment, I recently recalled having a table and the reception was very cold by phone.
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Perfetto We had a nice time in this restaurant. There is a wide choice of à la carte dishes and suggestions with white truffle. The artichoke pie is exceptional (craquant, mellow and tasty) Risotto and pasta are well made with mastered cooking. The desserts are original and surprising with lots of tastes and textures. The service is pleasant and attentive. The sommelier advised us a very good wine. Grazie Mille
We went there for the birthday of my niece... Excellent, impeccable service, welcome, kindness, dishes are to fall... a Carpaccio of beef with the divine truffle. Beautiful elegant and classy frame. Let's go back! I recommend
The couple of Italian chefs is really adorable and often arrives in the room to chat with customers, which is very pleasant! It is a real Italian cuisine that we love, gourmet and with finesse. Up! My future canteen, bravo!
Excellent dinner at Carpaccio that deserves its star; great desserts. Special mention to the sommery team: Clément Emery has built a team of high quality and a map with discoveries that will delight wine lovers
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Superb experience, incredible service, and excellent tasting menu We will return without hesitation!
Staff at the top. From entry to dessert: impractical.
Filet De Bœuf Crème De Betterave Rouge, Petits Pois, Poudre De Café Et Chips De Jambon Cru De Parme, Jus De Viande Rôtie À La Moutarde
Langoustines Grillées, Asperges Cuites Et Crues En Salade, Crème D’asperges Blanches Au Lait D’amande Et Pois Chiches Croustillants
Jarret Cuit À Basse Température, Pomme De Terre Confite, Purée De Panais, Choux De Bruxelles À La Moutarde, Poireau Grillé
Farcie De Foie De Volaille, Pignons Et Joue De Cochon, Morilles Farcies, Purée De Fenouil, Jus Parfumé À L’anis Étoilé
Spaghettis Traditionnels De Semoule De Blé Dur Aux Fruits De Mer Tomates Fraîches Et Huile D’olive Parfumée Au Citron
Bouton Retourné, Ragoût De Queue De Lotte, Velouté De Tomates “Datterino” Jaunes, Morilles, Caviar Italien Et Safran
Filet De Bar À La Génoise, Lampascione, Tomates “Datterino”, Agretti, Palourdes, Couteaux Et Pesto Au Basilic
Sphère De Burrata D’andria, “Pappa Al Pomodoro” Huile D’olive Extra Vierge, Origan Et Basilic
Carpaccio De Boeuf Aux Olives “Taggiasche”, Caviar De Câpres, Légumes De Saison Et Ricotta
Gambas Rouges De Sicile Grillées, Purée De Carottes, Caviar Italien Et Coulis De Mandarine
