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Booking

Table Booking








     

    NOLINSKI LE RESTAURANT

    Set among décor that subtly mingles Art Deco with a seventies spirit, a nod to the hotel’s 1930s façade, Nolinski Le Restaurant presents a contemporary, sun-drenched cuisine that features fresh and unexpected textures, colors and flavors. Here, its Chef, Philip Chronopoulos, already the Michelin-starred chef of the Palais-Royal le Restaurant, celebrates a unique, cosmopolitan cuisine infused with Mediterranean accents, and the originality of a menu devoted to different worlds: “The world of raw food, spices, and the sea, for cuisine that will never be boring”. On the menu are mini stewed veal turnovers, burrata cauliflower with pesto, poultry kebab and crispy ravioli. As for dessert, the pâtisserie is invented by Yann Brys, who was named Meilleur Ouvrier de France.

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    Philip-Chronopoulos-chef-Nolinski, hotel de luxe 5 etoiles paris

    Philip Chronopoulos

    Of Greek origin, Philip Chronopoulos trained at the Ecole Paul Bocuse in Lyon, then joined Alain Passard’s team, and afterwards worked closely with Joël Robuchon. The thirty-three-year-old chef is expanding his territory as he takes the reins of the restaurants at the Nolinski hotels (Paris and Venice). He is comfortable going off the beaten path. Already Chef at the Michelin-starred Palais-Royal le Restaurant, his signature is his unique culinary identity. Even if the two locations are neighbors, each has its own culinary identity. The former is focused on fine cuisine, while the latter is devoted to original cuisine from different worlds. “The worlds of raw food, spices, and the sea, for cuisine that will never be boring,” says Philip Chronopoulos. He alters ingredients as little as possible, revealing their textures, scents, flavors, tastes, and colors.

     

    MENU

    STARTERS

    MAIN COURSE

    SIDES

    CHEESES AND DESSERTS

    SMALL VEAL CHAUSSONS AND GREEN OLIVE PASTE     14

    CRISPY RICE, BEETROOT AND FETA SALAD WITH WASABI DRESSING    16

    CRISPY GALETTE, THIN SLICES OF BEEF FILLET AND AVOCADO   22

    GRILLED SQUID, ARTICHOKES AND CHORIZO 19

    ORGANIC SEA BASS CEVICHE, CRUNCHY VEGETABLES AND SRIRACHA SAUCE 19

    « SWEET & SPICY » RED TUNA WITH LEMON AND JALAPEÑO PEPPER 20

    ROASTED CAULIFLOWER, BURRATA AND CORIANDER PESTO 15

    FRIED CHICKEN WITH PAPRIKA AND LIME, LETTUCE SALAD  15

    « NOLINSKI ’ S SALMON RILLETTES » SERVED WITH HOMEMADE POTATO BREAD  16

    SPAGHETTI WITH BLUE LOBSTER AND SPICY BISQUE    54

    WHOLE GRILLED DOVER SOLE, LEMON CONFIT POTATOES AND SAUCE VIERGE
    (FOR 2)   120

    ROASTED TURBOT SERVED WITH ARTICHOKES, GNOCCHIS AND CLAM SAUCE  55

    GRILLED RED MULLET, EGGPLANT CAVIAR WITH CUMIN AND TOMATO  36

    CARAMELISED ORGANIC SALMON, BABY SPINACH SALAD  34

    CHICKEN KEBAB WITH GINGER, HOMEMADE PITA BREAD AND TZATZIKI  25

    SMALL BRIOCHE BURGERS WITH FOIE GRAS, BARBECUE SAUCE
    AND FRENCH FRIES  29

    CHICKEN MILANESE, ROASTED TOMATOES AND CONDIMENTS  26

    GRILLED BLACK ANGUS RIB EYE, CHIMICHURRI SAUCE, MASHED POTATOES  57

    BLACK PEPPER-CRUSTED BEEF FILLET FLAMBÉ WITH COGNAC, DAUPHINE POTATOES  48

    FRENCH FRIES    7

    DAUPHINE POTATOES    7

    STEAMED VEGETABLES    8

    GREEN SALAD WITH LEMON    6

    SELECTION OF RIPENED CHEESES, GREEN SALAD AND
    TOASTED BREAD    19

    EXOTIC PAVLOVA  12

    CHOUQUETTES WITH VANILL A ICE CREAM, CHOCOLATE SAUCE    12

    RED FRUITS WITH HIBISCUS SIROP    17

     

    ROASTED PINEAPPLE FLAMBÉ WITH OLD RHUM  14

    CARAMELISED MILLEFEUILLE WITH VANILLA CREAM  14

    SEASONAL FRUIT SORBET  14

     
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    PALAIS-ROYAL LE RESTAURANT

    A one Michelin starred restaurant overlooking the tranquil gardens of the Palais Royal

    Restaurant Paris Palais Royal Terrasse 2016 3 - Yann Audic

    PALAIS-ROYAL LE RESTAURANT

    Set in the Jardin du Palais Royal gardens, right in the heart of historic, artistic and creative Paris, the Michelin-starred Restaurant du Palais Royal decorated by Christophe Tollemer, pays homage to its environment. For the cuisine, Chef Philip Chronopoulos works with flavours, textures and aromas, he offers precise cuisine filled with emotion that replicates all the beauty of nature on your plate. Taking inspiration from the seasons, he creates an interplay of texture and colours, without ever sacrificing taste or indulgence.

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    Open from Tuesday to Saturday
    Lunch from Noon to 2.30pm
    Dinner from 7pm to 10.30pm

    contact@restaurantdupalaisroyal.com / Tel : +33 (0)1.40.20.00.27

    COCKTAILS BAR

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