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Raphael Restaurant Review: The young chef Amandine Chaignot honed her skills in restaurants such as Le Bristol and Le Meurice before assisting Christopher Hache at the stoves of Le Crillon. She now expresses her considerable talent in the restaurant of the Hotel Raphael. Meals take place in the sleek and plush setting of the dining room, adorned with an imposing chandelier. Owing to subtle combinations of tastes and alluring textures, we were won over by dishes that nod to creativity. The dégustation menu features crab meat seasoned with white peaches and coriander oil, and red mullets with broad beans drenched in olive oil. We particularly enjoyed the poultry dumplings, tender mouthfuls dressed with morels and dandelion shoots. Suckling lamb turns out to be a nice twist on the roguish cuisine, the foot served as a smooth paste, the chop, the tongue and the head sided by a vegetable tian. The finale lives up to the rest of the meal: creamy chocolate with frothy coffee sweets. Professional service and appealing wine list.