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 – Sunday
Closed on Sunday evenings
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Breakfast 7:00am – 10:30am
Lunch 12:00pm – 2:30pm
Dinner 7:00pm – 11:30pm
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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 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”.
Starters
Mains
Sides
Cheeses and desserts
Smoked cod roe tarama, olives focaccia bread 22
Grilled eggplant, yogurt, fresh herbs and pomegranate 19
Casparian imperial Caviar (50gr) blinis and condiments 175
Artichokes, lemon dressing and parmesan 22
Tomato tart, green salad 18
Small tomato salad, cucumber and feta 20
Lettuce gem, king crab and avocado 52
Organic sea bass ceviche with lemon 24
Thin galette of marinated salmon and avocado 24
Aged comté cheese croque-monsieur, green salad 27
Fresh herbs crispy raviolis, morels and feta 36
Saffron, green peas and aged parmesan risotto 42
Grilled Sole, wilted spinach, champagne sauce 80
Miso caramelised salmon, steamed rice 32
Roasted milk-fed veal chop, morels with savagnin and mashed potatoes (for 2 people) 120
Beef polpette, tomato sauce, french fries 29
Chicken milanese 35
Black pepper-crusted beef fillet flambé with cognac, french fries 52
Mashed potatoes 10
French fries 10
Steamed vegetables 12
Green salad with lemon 10
Selection of ripened cheese, green salad and toasted bread 18
Tiramisù just like in Venise 14
Molten chocolat cake 16
Chouquettes with vanilla ice cream, chocolate sauce 18
Strawberry melba 16
Some strawberries and raspberries 16
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.
