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    • Le Chef - Palais Royal Restaurant

    The chef

    Philip Chronopoulos

    The combination of his Greek heritage and his fundamental training in French gastronomy at the Institut Paul Bocuse give the Palais Royal Restaurant’s two Michelin-starred Chef a unique culinary identity.

    Former member of Joël Robuchon’s exclusive team, Philip Chronopoulos stands out due to his experience in various prestigious and exacting establishments before taking over the kitchens of the Palais Royal Restaurant in 2015. Having been awarded his first star in 2017, he received his second in 2022.

    In 2020 then in 2023, he expanded his territory and also became Executive Chef of the Nolinski addresses in Paris and Venice, as well as of the Palais Royal Venezia.

    • Le restaurant - Palais Royal Restaurant
    • Le restaurant - Palais Royal Restaurant

    The restaurant, 2 Michelin Stars

    Exclusive décor, intimate restaurant

    The Palais Royal Restaurant is tucked away between the Palais Royal’s columns and blends in with its surroundings, thanks to Christophe Tollemer’s inspired decor. It all adds to the feeling of gentleness that you experience when you enter the place. It is revealed in a smile, an attentiveness, a detail that makes this restaurant a singular, two-starred establishment.

    Under the soft light of the wall sconces, the Palais Royal Restaurant combines modern furnishings with elegant table settings. The tableware, lighting and linen, the subtle tones, all add to this warm, intimate atmosphere.

    On the upper level, two private rooms invite guests into the world of a Parisian apartment. On sunny days, the restaurant extends into the heart of the garden, where you can enjoy lunch or dinner.

    • La carte - Palais Royal Restaurant
    • La carte - Palais Royal Restaurant

    Our menu

    Flavours & Colours

    Chef Philip Chronopoulos’ menu reflects his Mediterranean roots and French expertise, combining excellence with the art of gastronomy. Dishes are seasonal, bursting with passion, where pleasure and generosity take precedence.

    The Chef’s selection reveals the flavours that inspire him. The shared amuse-bouche mezze are an introduction to the flavours that influenced his Greek childhood.

    The menu showcases French cuisine and fresh produce, with a nod to the Mediterranean, such as Kozoni saffron, Peloponnese honey and limited production olive oil. Whether you choose the lunch menu, the route from Athens to Paris, or à la carte, you will delight in Philip Chronopoulos’ creations.

    Lunch - €145

    From Athens to Paris - €295

    Palais Royal - €270

    Autumn 2023 - €245

    New Year's Eve - €620

    Starter | Main course | Dessert

    Feta | Herbs | Tarama | Egg

    Starter

    Brocoli | Lemon | Lemon Balm | Gwell

    Sea scallops | Butternut | Kale | Curry

    Main Course

    Monkfish | Saffron | Endive | Kaffir

    Suckling pig | Rhubarb | Onion | Mustard

    Dessert

    Baba | Rum | Coffee

    Fig | Elderflower | Vanilla

    This menu is served for all guests at the table.
    All our meat is french origin. All prices are in euros and VAT included.
    The list of allergens is available on request

    Feta | Herbs | Tarama | Egg

     

    Brocoli | Lemon | Lemon Balm | Caviar

    Dublin Bay Prawn | Butternut | Kale | Curry

    Lobster | Corn | Cauliflower | Lemongrass

    John Dory | Saffron | Endive | Kaffir

    Milk Fed Lamb | Artichoke | Oregano | Chickpea

    Lemon | Tagete | Verbena

    Fig | Elderflower | Vanilla

    Cinnamon | Honey

    Wine pairing  €155

    This menu is served for all guests at the table until 1:00pm and 9:00 pm

    Feta | Herbs | Tarama | Egg

    Brocoli | Lemon | Lemon Balm | Caviar

    Lobster | Corn | Cauliflower | Lemongrass

    Veal | Rubarb | Onion | Mustard

    Lemon | Tagete | Verbena

    Rasberry | Hibiscus | Hazelnut

    Cinnamon | Honey

    Wine pairing  €125

    This menu is served for all guests at the table until 1:00 pm and 9:00 pm

    Starmer | Main course | Dessert

    Feta | Herbs | Tarama | Egg

    STARTERS

    Dublin Bay Prawn | Butternut | Kale | Curry

    Sea scallops | Sorrel | Satsuma Tangerine

    Brocoli | Lemon | Lemon Balm | Caviar

    Main Courses

    John Dory | Saffron | Endive | Kaffir

    Lobster | Corn | Cauliflower | Lemongrass

    Milk Fed Lamb | Artichoke | Oregano | Chickpea

    Veal | Rhubarb | Onion | Mustard

    Desserts

    Fig | Elderflower | Vanilla

    Rasberry | Chocolate | Hazelnut

    Baba | Rum | Coffee

    This menu is served for all guests at the table

    Feta | Herbs | Tarama | Egg

    Dublin Bay Prawn | Clementine | Celery
    Marc Tempé, Alsace Riesling,« Amzelle », 2019

    Sea scallops | Pumpkin | Caviar
    Patrick Baudoin, Anjou Ronceray« Les Zersilles », 2019

    Black Truffle | Chestnut | Yellow Wine
    Ogier, Châteauneuf du Pape« Clos de l’Oratoire», 2013

    Sea bass | Endive | Saffron | Orange
    Louis Remy, Clos de la Roche Grand Cru, 2001

    Duck | Foie gras | Red Wine | Onion
    Vieux Château Certan, Pomerol, 2011

    Leman | Tagete | Verbena
    Domaine du Clos Naudin, Vouvray Demi-Sec, 2018

    Pear | Chocolate | Hazelnut
    Domaine de la Sobilane, Rivesaltes, 1968

    Yogurt | Cinnamon | Honey
    Mastic Tsitsibira

    Wine pairing  €295

    • Cerise, chocolat, mascarpone - La carte
    • Fraise, sureau, vanille - La carte

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