It’s a timeless, cosy place. Bathed in warm golden lighting, 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 – Sunday
Closed on Sunday evenings
–
Breakfast 7:00am – 10:30am
All day dining 12:00pm – 10:30pm
–
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 pot-au-feu, poultry, and macaroni gratin with morel mushrooms. The plated desserts delicately evoke childhood memories, elevating familiar flavors through a savoir-faire marked by precision and grace.
Le semainier
New Year's Eve Menu
To share
Starters
Mains
Sides
Cheeses and desserts
Main of the day : 28
Starter & Main or Main & Dessert : 39
Beef Bourguignon and carot
Grilled salmon, sorrel sauce and pilaf rice
Fresh sausage, mashed potatoes
Veal blanquette and pilaf rice
Grilled sea bass fillet with white butter sauce and pilaf rice
Endive salad with comté cheese and walnuts
Leeks with vinaigrette
Mimosa egg
Crème brûlée
Chocolate mousse
Seasonal fresh fruits
225
Taittinger «Les Folies de la Marquetterie» Brut
Sea Bass Carpaccio, Blood Orange, Puffed Buckwheat
Grilled Scallops, Shellfish and Chestnut Emulsion
Sole Fillet with Artichokes, Caviar Beurre Blanc
Beef Tenderloin Rossini, Périgourdine Sauce and Black Truffle
Apple Sorbet, Double Jus Liqueur
Clémentine Millefeuille, Caramelised Peanut
225
Reservation required with prepayment requested
Bottarga, olive oil 9
Rosette dry-cured sausage 14
Beef cecina 16
“Coche” cured ham 16
Marrow bones 17
Endives, comté cheese and walnut salad 14
Duck foie gras 29
Onion soup 18
Burgundy snails (6 pieces or 12 pieces) 15/26
Leeks in vinaigrette 14
Thin slices of organic sea bass marinated with lemon 27
Pâté en croûte with duck foie gras and pistachio 21
Eggs mimosa (with caviar) 15 / 35
Homemade smoked salmon, double cream and toasted bread 28
Grilled scallops with white butter sauce and pilaf rice 48
Croque-Monsieur, salad 20
Croque-Madame, sunny-side up egg and salad 21
Steamed cod, spinach and bearnaise sauce 30
Sole meunière or grilled, steamed potatoes 68
Chicken and sweetbread vol-au-vent, spinach and mushrooms 38
Beef tartare, french fries 26
Black pepper-crusted beef fillet flambé with cognac, homemade dauphines potatoes 52
Roasted chicken, morel mushrooms and pilaf rice 42
Beef checkers with shallot, french fries 34
Rigatoni with morel mushrooms 28
Beef parmentier, salad 31
Mashed potatoes 8
Dauphine potatoes 9
French fries 8
Pilaf rice 8
Spinash 8
Green salad 6
Selection of matured cheese 12
Frozen profiteroles, chocolate sauce 15
Vanilla crème brulée 14
Apple tart tatin 15
Chocolate mousse 14
Rice pudding, caramel and cinnamon 14
Seasonal fruit salad 12
Roasted ananas with rum, passion fruit sorbet 15
Ice cream & sorbets (2 scoops) 12
(Vanilla, chocolate, lemon, raspberry, pistachio, passion fruit)
