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
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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.
Philip Chronopoulos celebrates the richness and elegance of French gastronomy by revisiting iconic, heart-warming dishes such as pot-au-feu, poultry and macaroni gratin with morel mushrooms. As for the desserts, they conjure up fond memories of childhood, enhancing familiar flavours thanks to the chef’s refined skills.
Le semainier
Starters
Mains
Sides
Cheeses and desserts
Día de los Muertos
Main of the day : 38
Starter & Main or Main & Dessert : 52
Endives, comté cheese and walnut salad
Veal blanquette
Chocolate mousse
Leeks in vinaigrette
Grenoble-style skate wing, steamed potatoes
Vanilla crème brulée
Eggs meurette
Grilled pork chop, mashed potatoes Pear crumble, vanilla ice cream
Butternut soup
Beef bourguignon
Floating island
Avocado & prawn salad
Grilled salmon, champagne sauce and pilaf rice
Chocolate profiterole
Endives, comté cheese and walnut salad 17
Seasonal soup 14
Duck foie gras 29
Gratinated mussels with parlsey butter 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
Main of the day 38
Grilled scallops, champagne sauce and pilaf rice 44
Mushrooms omelette 24
Gratined-parmesan gnocchi, black-truffled leeks fondue 30
Steamed cod with vegetables served with aïoli 36
Sole meunière or grilled, steamed potatoes 68
Chicken and sweetbread vol-au-vent, spinach and cep mushrooms 42
Beef tartare, french fries 36
Black pepper-crusted beef fillet flambéed with cognac, homemade dauphines potatoes 52
Matured entrecote, berneaise sauce, french fries 57
Roasted chicken, mashed potatoes 38
Mashed potatoes 9
Dauphine potatoes 9
French fries 9
Pilaf rice 8
Steamed vegetables 12
Green salad 10
Selection of matured cheese 17
Frozen profiteroles, chocolate sauce 17
Rum baba 15
Vanilla crème brulée 14
Apple tart tatin 15
Chocolate mousse 16
Floating island 14
Pear crumble, vanilla ice cream 18
Ice cream & sorbets (2 flavours) 12
THURSDAY, OCTOBER 30TH – 8:00 PM
Starter – Main – Dessert – 1 Signature Cocktail : €80
Marinated sea bass tacos with guacamole and pickled red onions
or
Pan-seared foie gras with creamy corn purée
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Grilled salmon with mole sauce and coconut-infused rice
or
Caramelized beef ribs with smoked chili and roasted potatoes
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Warm chocolate fondant with mezcal ice cream
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“Tres Leches” cake with caramel and cinnamon
This dynamic, passionate chef is of Greek origin and trained at the illustrious Paul Bocuse institute before becoming a member of Joël Robuchon’s inner circle. He earned his reputation through his success in prestigious establishments before taking up the reins in the kitchens at the Palais Royal Restaurant in 2015. Two years later, he was awarded his First-Michelin-Star before gaining a second in 2022.
He is also the Nolinski’s Executive Chef, a role he took on in 2020. At the Palais Royal Restaurant in both Paris and Venice, Philip Chronopoulos is committed to delivering a superior gastronomic experience, whilst at the Nolinski, his focus is on innovation, with a menu offering international cuisine, his unique culinary identity being his hallmark. Philip Chronopoulos treats produce with respect to reveal its textures, aromas, flavours and colours.
