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Hotel Restaurant

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

Starters

Mains

Sides

Cheeses and desserts

Green asparagus salad, fresh herbs and yogurt with citrus 22

Warm chickpea salad with grilled octopus 19

Lettuce salad with king prawns and crunchy vegetables, lemon dressing 20

Vitello tonnato 18

Organic salmon ceviche with orange and jalapeño 19

Organic sea bass carpaccio with lemon and chives 22

“Sweet & spicy” raw tuna with lemon and green apple 22

Penne with langoustines and spicy bisque 56

Dover sole, lemon confit potatoes, sauce vierge (for 2 people) 122

Grilled red mullet, eggplant caviar with cumin and tomato 38

Caramelised cod with miso, french peas 29

Fresh herbs crispy raviolis, morels and feta 28

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

Lamb kebab, spicy tomato sauce, pita bread and yogurt 28

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

Chicken milanese, gnocchi gratin with parmesan cheese 28

Black pepper-crusted beef fillet flambé with cognac, dauphine potatoes  47

Mashed potatoes 7

French fries 7

Dauphine potatoes 7

Steamed vegetables  8

Green salad with lemon 6

Selection of ripened cheese, green salad and
toasted bread 19

French toast with red berries, vanilla ice cream 14

Molten chocolate cake 14

Chouquettes with vanilla ice cream, chocolate sauce 14

Pineapple marinated with vanilla, coconut milk and yogurt foam 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