Raphael Paris Hotel

The Raphael Hotel is remarkably well located, close to the Arc de Triomphe, the Champs-Elysees, the Avenue Montaigne, within a few steps of the Avenue Matignon. The Hotel is situated in a green and peaceful environmental.

• La Salle a Manger: the Hotel's gourmet Restaurant  is in the image of the Hotel, for it subtly blends the traditional and the modern. The period furniture and crystal chandeliers, wide drapes and high ceilings give an inkling of what is soon to come: duck foie gras, cepe and girolle mushrooms, fine Charolais steaks or lamb from the Limousin region. The menu is built on classical dishes made from the best the French countryside has to offer. Chef Philip Delahave uses this structure as starting point and goes on to renew and enliven the classics with creative touches of his own, just the right amounts of sun-drenched herbs, vegetable stocks and exotic spices. For example, he accompanies his pan-fried bass and crab with an orange and fresh coriander bouillon and uses a bit of lemon rind to enliven the mussels surrounding his sole filets and roasted gambas with taggiasche olives.
• Jardin Plein Ciel in Summer: The atmosphere on the terrace could not be warmer. To be sure, it is an easy place to relax, with its fresh and varied buffet, delicious grilled meats, 360° view of Paris and such a profusion of greenery that you are likely to forget there is a tumultuous city below.
• The Bar: The Bar at the Raphael Hotel is a favourite spot for all sorts of people. Businessman taking a break between meetings can be found sitting next to tea time regulars. The Bar has the a warm woodwork, velvet upholstered armchairs and intimate atmosphere so often associated with upper class British clubs. Yet the drink that makes it famous is neither tea nor sherry, it's the Mojito. Chief Barman Bertrand Merlette can mix white rum and mint just like they do in Havana. But at the Raphael guests drink their Mojitos with decidedly British composure. So much for a rumba.