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 – 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.
The table celebrates the richness and refinement of French gastronomy, reinterpreting emblematic and comforting dishes such as Veal blanquette, Butcher’s 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
Veal blanquette, pilaf rice
Butcher’s sausage, mashed potatoes, light jus
Grilled salmon, asparagus, hollandaise sauce
Flank steak, shallot sauce, French fries
Grilled sea bass fillet, eggplant caviar, vegetable dressing
Eggs mayonnaise
Thinly sliced beetroots
Chilled green pea soup
Crème brûlée
Warm Guanaja 70% chocolate
Red berry bowl
Chilled pea soup, ewe’s curd 14
Citrus-marinated sea bass, avocado, finger lime 24
Farm egg with mayonnaise, celeriac rémoulade 14
Duck foie gras, seasonal chutney, brioche kouglof 27
Thin-sliced beetroot, raspberry vinaigrette 14
Crisp tart of gravlax salmon, dill crème double 18
Fine French asparagus, Piedmont hazelnuts and blood orange 27
Artichoke salad, mustard vinaigrette, bottarga 17
Pâté en croûte with duck foie gras and veal sweetbread 21
Lobster linguine 76
Sole meunière, capers and lemon 69
Green bean, avocado, egg and tuna ventresca salad 32
Crisp cod goujonettes, tartare sauce 34
Grilled salmon, spinach, sorrel sauce 29
Fricassee of yellow-label chicken, spring vegetables 36
Gnocchi with morels, vin jaune and wild garlic 28
Pan-seared veal liver 32
Black Angus rib-eye (250 g) 58
Simmental beef fillet, pepper crust 44
Hand-cut Charolais beef tartare, onion crisps 24
Potato mousseline 9
Shoestring fries 9
Pilaf rice 9
Green beans 9
Mustard-dressed lettuce 9
Selection of matured cheese 16
Thin apple tart, cinnamon ice cream (to share) 26
Warm Guanaja 70% chocolate fondant 12
Vanilla crème brûlée 12
Ice-cream profiteroles 15
Rice pudding, salted butter caramel 11
Red-berry bowl, Normandy farm crème crue 9
Ice cream & sorbets (2 scoops) 12
