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.
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
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 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”.
To share
Starters
Mains
Sides
Cheeses and desserts
Olives focaccia bread and tarama 19
Homemade potato bread served with “Nolinski’s salmon rillettes” 19
Tacos with avocado and marinated tuna 23
Fried chicken with paprika and lime, ranch sauce 19
Brocoli salad, crispy rice, orange and fresh goat’s cheese 19
Tomato and feta cheese tart, green salad 18
Grilled eggplant, yogurt, fresh herbs and pomegranate 17
Green asparagus salad, burrata and basil 28
Organic sea bass ceviche with lemon 23
“Sweet & spicy” raw tuna with lemon and green apple 23
Linguine with langoustines and spicy bisque 58
Dover sole, roasted white asparagus and shellfish sauce 47
Caramelised cod with miso, french peas 31
Fresh herbs crispy raviolis, morels and feta 29
Roasted milk-fed veal chop, morels with savagnin and truffle mashed potatoes (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
Mashed potatoes 8
French fries 8
Dauphine potatoes 8
Steamed vegetables 9
Green salad with lemon 6
Selection of ripened cheese, green salad and toasted bread 19
Strawberry melba 16
Hazelnut ice cream 14
Molten chocolat cake 14
Caramelised millefeuille with vanilla cream 16
Frosted lemon and passion fruit 14
Red berries with hibiscus syrup 18
Chouquettes with vanilla ice cream, chocolate sauce 14
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.
