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Le Relais montmartre à 2.5km from Relais Saint Honoré
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Restaurant du palais Royal, one Michelin star
The gourmet restaurant to try after a nice stroll
The interior decoration, entrusted to the architect Christophe Tollemer, is contemporary and elegant but more classical and intimate in the private dining rooms.
Philip Chronopoulos, the Modigliani of the ovens here, is a thirty-year-old Athenian trained at the Paul Bocuse Institute. After participating in the opening of the London Robuchon Workshop, he joined Alain Passard's team at L'Arpège (3 Michelin stars), then again Joël Robuchon laboratories where the dishes of the group's restaurants are created, and then he participated in the launch of L'Atelier Robuchon Etoile. It is finally in 2015 that Philip Chronopoulos arrived at the Restaurant du Palais Royal to create a French cuisine with Mediterranean influences. 
The menu offers a lunch menu at 55 € with an appetizer, 4 courses to choose from, and 2 desserts to choose from. You will notably be served the "Egg of my childhood", the menu's classic, which is the chef's grandfather's egg à la tomato: A puffed ravioli dough that contains a flowing egg yolk at its heart in a tomato sauce with heather honey and Cajun spices. The menu offers appetizers between € 34 and € 56, main dishes between € 48 and € 88, and desserts between € 19 and € 25.
You can taste the "Milky herbs, candied Château Chalon chestnuts and walnuts" (42 €): A tart formed in a brick with pieces of chestnuts and mushrooms accompanied by a mousse of goat cheese and fresh herbs, highlighted with a chickpea juice. All at once, the tart is crisp, the mousse is light and melting, while the chestnuts and mushrooms provide something to sink your teeth into. Beautiful
Milky herbs, candied Château Chalon chestnuts and walnuts
The "Octopus with smoked pepper, caramelized new potatoes" (€ 42), is a roasted octopus accompanied by diced celery and lemon, new potatoes, piquillo red peppers, and salicornia in tempura, with watercress and fried garlic powder in a smoked pepper cream.
Smoked pepper octopus, caramelized new potatoes
Finally, "Scallops, red kuri squash with almonds and black truffle" (88 €) is served on a bed of green cabbage with a white wine mussel sauce. Some gnocchi add mellowness. It's excellent.
Scallops, red kuri squash with almonds and black truffle
And if you aspire to levitate your senses, you can find these dishes in a 7-course tasting menu where the dishes all represent those that are the most teasing for the taste buds as thi Saint Pierre white fish with white asparagus and ginger carrot gnocchi and this rack of piglet grilled with chanterelles and coffee aromas
RESTAURANT DU PALAIS ROYAL
110 Galerie de Valois - 75001 Paris
Tuesday to Saturday from 12 noon to 2:30 pm and from 7 pm to 10:30 pm
Tel.: +33 (0) 1 40 20 00 27
www.restaurantdupalaisroyal.com
We had mentioned it in our article on the Palais Royal. This beautiful place, that well-deserves a visit, reveals a small pearl of French gastronomy located 750 meters from the Relais Saint-Honoré. This restaurant, which obtained its first Michelin star last year, has the merit of offering a very pleasant terrace in a quiet and special place.
The interior decoration, entrusted to the architect Christophe Tollemer, is contemporary and elegant but more classical and intimate in the private dining rooms.
Philip Chronopoulos, the Modigliani of the ovens here, is a thirty-year-old Athenian trained at the Paul Bocuse Institute. After participating in the opening of the London Robuchon Workshop, he joined Alain Passard's team at L'Arpège (3 Michelin stars), then again Joël Robuchon laboratories where the dishes of the group's restaurants are created, and then he participated in the launch of L'Atelier Robuchon Etoile. It is finally in 2015 that Philip Chronopoulos arrived at the Restaurant du Palais Royal to create a French cuisine with Mediterranean influences.The menu offers a lunch menu at 55 € with an appetizer, 4 courses to choose from, and 2 desserts to choose from. You will notably be served the "Egg of my childhood", the menu's classic, which is the chef's grandfather's egg à la tomato: A puffed ravioli dough that contains a flowing egg yolk at its heart in a tomato sauce with heather honey and Cajun spices. The menu offers appetizers between € 34 and € 56, main dishes between € 48 and € 88, and desserts between € 19 and € 25.You can taste the "Milky herbs, candied Château Chalon chestnuts and walnuts" (42 €): A tart formed in a brick with pieces of chestnuts and mushrooms accompanied by a mousse of goat cheese and fresh herbs, highlighted with a chickpea juice. All at once, the tart is crisp, the mousse is light and melting, while the chestnuts and mushrooms provide something to sink your teeth into. Beautiful
Milky herbs, candied Château Chalon chestnuts and walnuts
The "Octopus with smoked pepper, caramelized new potatoes" (€ 42), is a roasted octopus accompanied by diced celery and lemon, new potatoes, piquillo red peppers, and salicornia in tempura, with watercress and fried garlic powder in a smoked pepper cream.
Smoked pepper octopus, caramelized new potatoes
Finally, "Scallops, red kuri squash with almonds and black truffle" (88 €) is served on a bed of green cabbage with a white wine mussel sauce. Some gnocchi add mellowness. It's excellent.
Scallops, red kuri squash with almonds and black truffle
And if you aspire to levitate your senses, you can find these dishes in a 7-course tasting menu where the dishes all represent those that are the most teasing for the taste buds as thi Saint Pierre white fish with white asparagus and ginger carrot gnocchi and this rack of piglet grilled with chanterelles and coffee aromas
RESTAURANT DU PALAIS ROYAL
110 Galerie de Valois - 75001 Paris
Tuesday to Saturday from 12 noon to 2:30 pm and from 7 pm to 10:30 pm
Tel.: +33 (0) 1 40 20 00 27
www.restaurantdupalaisroyal.com
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