{ "@context": "https://schema.org", "@type": "Restaurant", "name": "NOLINSKI", "image": "https://nolinskiparis.com/wp-content/uploads/2020/02/Nolinski_Le_Restaurant_12_Guillaume_de_Laubier.jpg", "@id": "https://nolinskiparis.com/restaurants-2/?lang=en", "url": "https://nolinskiparis.com/restaurants-2/?lang=en", "telephone": "+33(0)142861010", "priceRange": "$$$", "menu": "https://nolinskiparis.com/restaurants-2/?lang=en", "servesCuisine": "breakfast, lunch, dinner", "acceptsReservations": "true", "address": { "@type": "PostalAddress", "streetAddress": "16 AVENUE DE L'OPÉRA", "addressLocality": "Paris", "postalCode": "75001", "addressCountry": "FR" }, "openingHoursSpecification": { "@type": "OpeningHoursSpecification", "dayOfWeek": [ "Tuesday", "Wednesday", "Thursday", "Friday", "Saturday", "Monday", "Sunday" ], "opens": "07:00", "closes": "22:00" }, "sameAs": [ "https://www.facebook.com/Nolinski-Paris-1688705771361691", "https://twitter.com/nolinskiparis", "https://www.instagram.com/nolinskiparis/", "https://www.linkedin.com/company/nolinski-paris", "https://www.pinterest.fr/nolinskiparis/" ] }
Booking

Table Booking








     

    NOLINSKI LE RESTAURANT

    Set among décor that subtly mingles Art Deco with a seventies spirit, a nod to the hotel’s 1930s façade, Nolinski Le Restaurant presents a contemporary, sun-drenched cuisine that features fresh and unexpected textures, colors and flavors. Here, its Chef, Philip Chronopoulos, already the Michelin-starred chef of the Restaurant du Palais Royal, celebrates a unique, cosmopolitan cuisine infused with Mediterranean accents, and the originality of a menu devoted to different worlds: “The world of raw food, spices, and the sea, for cuisine that will never be boring”. On the menu are mini stewed veal turnovers, burrata cauliflower with pesto, poultry kebab and crispy ravioli. As for dessert, the pâtisserie is invented by Yann Brys, who was named Meilleur Ouvrier de France.

    DISCOVER
     

    Philip Chronopoulos

    Of Greek origin, Philip Chronopoulos trained at the Ecole Paul Bocuse in Lyon, then joined Alain Passard’s team, and afterwards worked closely with Joël Robuchon. The thirty-three-year-old chef is expanding his territory as he takes the reins of the restaurants at the Nolinski hotels (Paris and Venice). He is comfortable going off the beaten path. Already Chef at the Michelin-starred Restaurant du Palais Royal, his signature is his unique culinary identity. Even if the two locations are neighbors, each has its own culinary identity. The former is focused on fine cuisine, while the latter is devoted to original cuisine from different worlds. “The worlds of raw food, spices, and the sea, for cuisine that will never be boring,” says Philip Chronopoulos. He alters ingredients as little as possible, revealing their textures, scents, flavors, tastes, and colors.

     

    MENU

    STARTERS

    MAIN COURSE

    SIDES

    CHEESES AND DESSERTS

    SMALL VEAL CHAUSSONS AND GREEN OLIVE PASTE     14

    CRISPY RICE, BEETROOT AND FETA SALAD WITH WASABI DRESSING    16

    GRILLED SQUID, ARTICHOKES AND CHORIZO    19

    ORGANIC SEA BASS CEVICHE, CRUNCHY VEGETABLES AND SRIRACHA SAUCE    19

    « SWEET & SPICY » RED TUNA WITH LEMON AND JALAPEÑO PEPPER    20

    ROASTED CAULIFLOWER, BURRATA AND CORIANDER PESTO    15

    FRIED CHICKEN WITH PAPRIKA AND LIME, LETTUCE SALAD    15

    « NOLINSKI’S SALMON RILLETTES » SERVED WITH HOMEMADE POTATO BREAD    16

    SPAGHETTI WITH BLUE LOBSTER AND SPICY BISQUE    54

    GRILLED RED MULLET, EGGPLANT CAVIAR WITH CUMIN AND TOMATO    36

    CARAMELISED ORGANIC SALMON, BABY SPINACH AND ENDIVE SALAD    34

    FRESH HERBS CRISPY RAVIOLIS, CHESTNUTS AND FETA    26

    CHICKEN KEBAB WITH GINGER, HOMEMADE PITA BREAD
    AND TZATZIKI    25

    CHICKEN MILANESE, ROASTED TOMATOES AND C ONDIMENTS    26

    BLACK PEPPER-CRUSTED BEEF FILLET FLAMBÉ WITH COGNAC, DAUPHINE POTATOES   45

    MASHED POTATOES WITH TRUFFLE    7

    FRENCH FRIES    7

    DAUPHINE POTATOES    7

    STEAMED VEGETABLES    8

    GREEN SALAD WITH LEMON    6

    SELECTION OF RIPENED CHEESES, GREEN SALAD AND TOASTED BREAD    19

    PEACH AND VERBENA PAVLOVA    12

    CHOUQUETTES WITH VANILL A ICE CREAM, CHOCOLATE SAUCE    12

    RED FRUITS WITH HIBISCUS SIROP    17

     

    STRAWBERRIES WITH TAPIOCA AND COCONUT M ILK    14

    CARAMELISED MILLEFEUILLE WITH VANILLA CREAM    14

    SEASONAL FRUIT SORBET    14

    Pastries created by Yann Brys, Best Craftman of France

     

    RESTAURANT DU PALAIS ROYAL

    A one Michelin starred restaurant overlooking the tranquil gardens of the Palais Royal

    RESTAURANT DU PALAIS ROYAL

    A palette of creams, gold and precious materials. Peace and quiet. Bay windows and terrace overlooking the Palais Royal gardens. A dash of magic and gourmet authenticity served up by our Chef to inspire deep, colourful emotion. All with a French touch.

    Discover the restaurant

    Book

    Open from Tuesday to Saturday
    Lunch from Noon to 2.30pm
    Dinner from 7pm to 10.30pm

    contact@restaurantdupalaisroyal.com / Tel : +33 (0)1.40.20.00.27

    COCKTAILS BAR

    DISCOVER