It’s a timeless, cosy place. Bathed in warm golden lighting, in the heart of Paris’s 1st arrondissement, Nolinski Le Restaurant invites diners to step discreetly into a world where the décor, subtly inspired by Art Deco, is reminiscent of the hotel’s 1930s façade. Guests here are enveloped in a peaceful atmosphere of tranquillity and comfort, as they savour the great classics of traditional French cuisine.
Open Monday to Sunday until noon
Closed on Sunday evenings
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Breakfast 7:00am – 10:30am
All day dining 12:00pm – 10:30pm
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restaurant@nolinskiparis.com
Tel: +33 (0)1 42 86 10 10
A place with a sense of intimacy, untouched by time. Plush corduroy bench seats, honey-coloured wood, oiled Versailles parquet flooring, yellow Sienna marble, brass and gilded lights… A perfect harmony that brings us together, as if by design. As night falls, softness pervades the air in the gentle candlelight.
The table celebrates the richness and refinement of French gastronomy, reinterpreting emblematic and comforting dishes such as Basque-style blanquette, Hand-cut sausage or Sole meunière. The plated desserts delicately evoke childhood memories, elevating familiar flavors through a savoir-faire marked by precision and grace.
Le semainier
Starters
Mains
Sides
Cheeses and desserts
Main of the day : 28
Starter / Main / Dessert : 38
Starter / Main or Main / Dessert : 46
Basque-style chicken, pilaf rice
Hand‑cut sausage, potato mousseline
Veal rump, French-style peas
Stuffed tomatoes, pilaf rice
Grilled sea bass fillet, seasonal summer vegetables
Chilled tomato soup
Celeriac rémoulade
Strawberries and Chantilly cream
Crème brûlée
Authentic Niçoise salad 23
Mediterranean tuna tartare, avocado 22
Free-range egg with lightly mustard mayonnaise 15
Crisp fine tart with smoked salmon 21
Baltic Black smoked beef carpaccio, carved from ribeye 24
Homemade duck foie gras, seasonal chutney, brioche kouglof 29
Tomato, Puglian burrata, basil-scented gazpacho 18
Breton lobster ravioli, flambéed with XO Cognac 38
Day-boat sole meunière, capers and lemon 69
Supreme of chicken, French-style peas 30
Paccheri with tomato, burrata heart and fresh basil 26
Coquelet, morels slow-cooked in Vin Jaune 58
Crispy sweetbreads, Caesar-style salad 29
Label Rouge salmon fillet, Provençal ratatouille 32
Black Angus rib‑eye (250 g) 58
Hand-cut Charolais beef tartare, prepared to order 26
Chateaubriand with peppercorn crust 52
Wagyu beef cheeseburger, aged Cheddar, Shoestring fries 32
Potato mousseline 9
Shoestring fries 9
Pilaf rice 9
Green beans 9
Mustard-dressed lettuce 9
Cheese selection by La Ferme d’Alexandre 18
Madagascan vanilla crème brûlée 12
Strawberries, olive and basil 15
Iced lemon duo 14
Thin apple tart, cinnamon ice cream (to share) 26
Clafoutis, vanilla ice cream (to share) 22
70% Guanaja chocolate fondant 12
Crêpes flambées with Grand Marnier 12
