Dedicated to local cuisine and seasonal produce, Chef Boris Campanella draws inspiration from his roots with regional touches from Sicily and Savoy, with tastes and flavors brought to life in partnership with our Head Sommelier's wine selections.

Renowned for the quality and precision of his selections, Xavier Thuizat has recalibrated the hotel's historical wine cellar to now be one of the best collections in the capital.  Xavier pairs wine and cusine in true art form, helping diners choose their wine and number of courses before working together with the Chefs to create a perfect match.

Matthieu Carlin, the Pastry Chef of Hôtel de Crillon, A Rosewood Hotel, showcases his creativity and passion for pastry by creating original and delicious desserts. Before joining the team at Hôtel de Crillon, the Chef worked in renowned and Michelin-starred restaurants across Paris.