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Sebastian Delandre

Je suis Français, and the French school has been the inspiration for all the pastries and desserts I make. I am very proud of this and I am enthusiastic about working in a country as marvellous as Italy, a city as great as Rome, the most beautiful city in the world. And it must be a great satisfaction for Italians when a Frenchman says it! I had never worked in the luxury hotel business, but I had always been curious about what guests expert, especially in a hotel like the Splendide Royal, with a terrace with views like the Mirabelle. Now that I am a part of this world, I have to say that I have learned a great deal from the guests themselves, they are my greatest stimulus. I don’t like appearing in public, but I always appreciate their feedback. Their energy gives me tremendous creative inspiration, inspiration I apply to my baking. Working at the Mirabelle is fantastic. I have seen our team grow day by day, year after year. Thanks to the effort everyone puts into their work, we have become the most celebrated gourmet restaurant in the world. Especially when I stop and watch the team at work, I notice we are the same people, and that those that had left us have come back… we really are a great team.

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