Two years ago, Raffles’ The Royal Monceau surprised Paris with a new look created by designer Philippe Starck. The latest, greatest reasons to slip beneath the eye-catching red-and-black portico include the hotel’s recent upgrade to exalted “Palace Distinction,” bestowed by France’s agency for tourism development, Atout France, and the arrival of Chef Hans Zahner in the kitchen. Michelin-starred La Cuisine Executive Chef Laurent André welcomed Zahner to his role of head chef in November, fresh from his position as sous chef de cuisine at the Four Seasons Hotel George V.

Zahner, a Paris native, avid boxer and cross-country runner, adds a light, nutritional wellness component to the menu’s gourmet fare. His inaugural contributions to the restaurant’s menu of cuisine de terroir include tuna belly tartar with caviar, orange jelly, ginger and lime; and roasted Dublin Bay prawns with cress, lemon leaves and thin pistou semolina. When the dessert menu arrives, you’ll be pleased to know Pastry Chef Pierre Hermé — hailed as a “pastry provocateur” by Food & Wine —is part of the Royal Monceau team. The only two chocolate Chantilly-infused words you’ll ever need: Rhum Baba.