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RESTAURANTS

Nolinski Le Restaurant offers Philip Chronopoulos’ contemporary cuisine, radiant with texture, colour and flavours that are both fresh and unexpected in equal measure, in a decor that subtly combines the spirit of the “Seventies” with Art Deco, in a nod to the 1930s hotel facade.

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INFORMATION & CONTACT DETAILS

Open Monday – Saturday
Lunch 12:00pm – 2:30pm
Dinner 7:00pm – 11:30pm
Le Nolinski dinner with live music by Victorious Music every Thursday
Friday and Saturday 8:30pm – 12:30am
restaurant@nolinskiparis.com
Tel: +33 (0)1 42 86 10 10

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The place

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.

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The cuisine

Philip Chronopoulos here celebrates a distinctive, cosmopolitan cuisine with Mediterranean influences, and the originality of a menu that embraces many different cultures: “The cultures of raw food, spices, the sea… for a cuisine that you will never tire of”.

MENU

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Starters

Mains

Sides

Cheeses and desserts

Cripsy galette with brocoli, basil pesto and burrata   20

Gillardeau oysters special n°3 (6 pieces) 24

Homemade potato bread served with “Nolinski’s salmon rillettes”   19

Tacos with avocado and marinated tuna   23

Fried chicken with paprika and lime, lettuce salad   19

Crab with basil and green apple, crispy rice 27

Grilled scallops, endive salad with mustard dressing  28

Grilled eggplant, yogurt, fresh herbs and pomegranate 17

Organic salmon ceviche with orange and jalapeño 19

Organic sea bass carpaccio with lemon and chives 23

“Sweet & spicy” raw tuna with lemon and green apple 23

Linguine with langoustines and spicy bisque 58

Dover sole, chives, roasted cauliflower 47

Grilled red mullet, eggplant caviar with cumin and tomato 38

Olive oil candied cod, curry and ginger butternut soup 31

Ricotta gnocchi, artichoke purée and black truffle 32

Fresh herbs crispy raviolis, morels and feta 29

Roasted milk-fed veal chop, morels with savagnin and potato gnocchi (for 2 people) 110

Lamb kebab, with sweet spices, homemade pita bread and yogurt 29

Small brioche burgers with foie gras, barbecue sauce and French fries 29

Tarragon and mustard poultry, potato rosti 32

Black pepper-crusted beef fillet flambé with cognac, dauphine potatoes  48

Truffle mashed potatoes 14

French fries 8

Dauphine potatoes 8

Steamed vegetables  9

Green salad with lemon 6

Selection of ripened cheese, green salad and toasted bread 19

French toast with pears, vanilla ice cream 14

Café liégeois 16

Molten chocolate cake 14

Chouquettes with vanilla ice cream, chocolate sauce 14

Caramelised apple crumble, cinnamon ice cream 16

Caramelised millefeuille with vanilla cream 16

Frosted lemon and passion fruit 14

Red berries with hibiscus syrup 18

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PHILIP CHRONOPOULOS

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.

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Gallery

Each space is unique, an invitation to the heart of the Nolinski Paris.

Gallery