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
Valentine's Day Menu
Main of the day : 38
Starter & Main or Main & Dessert : 52
MONDAY
Burgundy snails 6 pieces
Traditionnal pot-au-feu
Pear and cranberry clafoutis
TUESDAY
Leeks in vinaigrette
Beef bourguignon, mashed potatoes
Floating island
WEDNESDAY
Eggs mimosa
Armorican monkfish, pilaf rice
Lemon meringue tart
THURSDAY
Pâté en croûte with duck foie gras and pistachio
Veal blanquette, pilaf rice
Apple tart tatin
FRIDAY
Gratinated mussels with parlsey butter
Grilled salmon, béarnaise sauce and homemade fries
Vanilla millefeuille
Seasonal cream soup 14
Gillardeau oysters special n°3 (6 pieces) 28
Duck foie gras 29
Gratinated mussels with parlsey butter 18
Burgundy snails (6 pieces) 15
Artichoke vinaigrette 17
Leeks in vinaigrette 14
Green beans salad with parmesan, lemon dressing 18
Thin slices of organic sea bass marinated with lemon 27
Pâté en croûte with duck foie gras and pistachio 21
Grilled squid with garlic and paimpol coco beans 24
Eggs mimosa with caviar 29
Homemade smoked salmon, double cream and toasted bread 28
Lobster salad with avocado, basil dressing 47
Main of the day 38
Macaronis and morels gratin 32
Cep mushrooms omelette, bordelaise style 28
Parisian-style gnocchi, leeks and truffle 29
Steamed cod with vegetables served with aïoli 32
Braised turbot, champagne sauce and pilaf rice (for 2 people) 120
Sole, grilled or meunière, steamed potatoes 64
Chicken and sweetbread vol au vent, spinach and morel 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
Veal chop with cep mushrooms, mashed potatoes (for 2 people) 120
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 18
Frozen profiteroles, chocolate sauce 17
Rum baba 15
Pear and cranberry clafoutis 16
Vanilla millefeuille 16
Lemon meringue tart 14
Apple tart tatin 15
Floating island 14
Molten chocolate cake 17
Red berries 16
Ice cream & sorbets (2 flavours) 12
Black Truffle Scallop carpaccio
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Caviar
Fried egg, smoked salmon
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Lobster
“Château Chalon”, small vegetables
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Veal
Filet mignon, truffle sauce
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Chocolate Raspberry & Vanilla
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.
