Located just 9 minutes walk from the Relais du Louvre, Le Palais Royal is one of the most charming places in Paris, which contains many treasures and has been the scene of emblematic episodes of French history (see our article).
A walk full of aromatic fragrances that will be crowned by this beautiful and charming Michelin-star restaurant, the Palais Royal, which offers one of the most pleasant outdoor terraces in the capital.
The interior architecture designed by Christophe Tollemer is simple, elegant, cosy and warm in the dining room. The atmosphere of the private rooms is much more classic and romantic.
At the piano area, you will find Cuisine by Philip Chronopoulos not a simple lounge. This thirty-year-old Athenian has received his training at the Paul Bocuse Institute. He participated in the opening of the Atelier Robuchon in London and then joined Alain Passard's brigade at L'Arpège (a 3 stars hotel in the Michelin guide). He became executive chef of Joël Robuchon's laboratories from which restaurant creations originated and was involved in the launch of L'Atelier Robuchon Etoile.
Philip Chronopoulos arrived at the Restaurant du Palais Royal in 2015 to create French cuisine with a Mediterranean touch.
For lunch, you can opt for the 55€ menu which offers an appetizer, a choice of four courses and two desserts.
This little melodic symphony is introduced with "L'oeuf de mon enfance". (The egg of my childhood).
It is fashionable, our chefs who have become stars, like to customize their menu and enrich them with their memories. Here we have the egg for the chef's grandfather's breakfast: a shell made of a puffed ravioli dough that conceals in its heart an egg yolk flowing over a tomato sauce very flavoured with heather honey and Cajun spices.
The lunch menu also offers an excellent whiting confit with olive oil which offers a combination of very delicate flavors.
The menu offers appetizers between € 34 and € 56, main dishes between € 48 and € 88, and desserts between € 19 and € 25.
For example, we have this roast octopus sitting on a cream of smoked pepper served with a brunoise of celery and lemon, peeled small potatoes, piquillo and salicornia in tempura, watercress and fried garlic powder. The flavors are straightforward and distinct: Soft with the octopus, powerful with the piquillos and spicy with the chilli pepper.
There is also this wonderful cod confit in cocotte with olive and argan oil at 55°. It is served with sautéed potatoes seasoned with thyme and bay leaves and deglazed with lemon and topped with black olive cream. The sauce is made with butter-based mold, ginger juice, carrot juice and lemon zest.
Don't forget to try the olive bread prepared by the chef produced by baker Jean-Luc Poujauran, rue Jean Nicot in the seventh arrondissement (excellent destination)
Finally, the restaurant's pastry chef, Mikikiko Ishihara, makes a marvellous impression with this pie in the colours of its flag, available in the Lunch menu. The filling consists of a red praline crust mixed with an infusion of granite hibiscus flowers and topped with frozen yogurt.