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RESTAURANTS

In the setting of the Jardin du Palais-Royal, in the heart of historic, artistic and creative Paris, the Palais Royal Restaurant, awarded two Michelin stars and designed by Christophe Tollemer, pays tribute to its surroundings.
Chef Philip Chronopoulos conveys emotions through flavours, textures and aromas that, combined with his precise cuisine, bring all of nature’s beauty to his plates. Following the cycle of the seasons, he creates an interplay of texture and colours, without ever sacrificing taste or the element of indulgence.

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INFORMATION & CONTACT DETAILS

Open
Monday to Tuesday – Dinner only
Wednesday to Friday – Lunch and Dinner
Lunch 12:00pm – 2:30pm
Dinner 6:30pm – 10:00pm
contact@palaisroyalrestaurant.com
Tel: +33 (0)1 40 20 00 27

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Le lieu

The Palais Royal Restaurant is rooted in its environment. Its interior design is the work of Christophe Tollemer.
Everything about it echoes the architecture of the galleries bordering the garden. The Palais Royal Restaurant marries contemporary furniture with the comfort of an exclusive table. The tableware, lighting and every little detail all contribute to this warmly welcoming, intimate ambiance. With the arrival of fine weather, the terrace welcomes guests for lunch or dinner in the heart of the garden.

Cuisine

The Palais Royal Restaurant offers the perfect balance of excellence and attentive service, tallying with the French know-how and Mediterranean origins of Chef Philip Chronopoulos, who is becoming increasingly established. Chef Philip Chronopoulos conveys emotions through flavours, textures and aromas that, combined with his precise cuisine, bring all of nature’s beauty to his plates. A way for Philip to give meaning to his cuisine and lead his entire team in pursuit of his vision.

MENU

Lunch

From Athens to Paris

Palais Royal

Autumn

Starter |  Main course  | Dessert 130

Feta | Herbs | Tarama | Egg

Broccoli | Lemon | Lemon Balm | Gwell

Gambas | Kale | Butternut | Ginger

Monkfish | Saffron | Coco Bean | Kaffir

Suckling pig | Plum | Onion | Mustard

Baba | Rum | Coffee

Fig | Elderflower | Vanilla

All our meat is french origin. All prices are in euros and VAT included.

Sharing

Whine pairing

Tasting menu 285

Feta | Herbs | Tarama | Egg

Broccoli | Lemon | Lemon Balm | Caviar
Dublin Bay Prawn | Kale | Butternut | Ginger
Lobster | Corn | Cauliflower | Lemongrass
John Dory | Saffron | Coco Bean | Kaffir
Milk Fed Lamb | Artichoke | Oregano | Chickpea

Lemon | Tagete | Verbena
Fig | Elderflower | Vanilla
Cinnamon | Honey

This menu is served for all guests at the table

Whine pairing 155

Sharing

Whine pairing

Palais Royal 255

Feta | Herbs | Tarama | Egg

Broccoli | Lemon | Lemon Balm | Caviar

Lobster | Corn | Cauliflower | Lemongrass

Veal | Plum | Onion | Mustard

Lemon | Tagete | Verbena

Pear | Hazelnut | Chocolate

Cinnamon | Honey

Whine pairing 125

Starter |  Main course  | Dessert 225

Feta | Herbs | Tarama | Egg

Dublin Bay Prawn | Kale | Butternut | Ginger
Scallops | Sorrel | Green Apple | Endive
Broccoli | Lemon | Lemon Balm | Caviar

John Dory | Saffron | Coco Bean |Kaffir
Lobster | Corn | Cauliflower | Lemongrass
Milk Fed Lamb | Artichoke | Oregano |  Chickpea
Veal | Plum | Onion | Mustard

Fig | Elderflower | Vanilla
Pear | Hazelnut | Chocolate
Baba | Rum | Coffee

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PHILIP CHRONOPOULOS

This dynamic, passionate chef is of Greek origin and trained at the illustrious Paul Bocuse institute then went on to become a member of Joël Robuchon’s inner circle. He gained distinction for himself 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 and then gained a second in 2022.

He is also the Nolinski hotels’ Executive Chef, a role he took on in 2020. At the Palais Royal Restaurant in both Paris and Venice, Philip Chronopoulos endeavours to place the emphasis on gourmet cuisine, with all its demands, whilst at the Nolinski, his focus is on the originality of a menu with a global flavour. His hallmark is his unique culinary identity. Philip Chronopoulos treats produce with respect to reveal its textures, aromas, flavours and colours.