Palais Royal Restaurant
Paris, France
⭐2 Stars
The Experience
From Michelin Guide
This elegant restaurant boasts an idyllic setting in the gardens of the Palais Royal, a stone's throw from the Ministry for Culture. Officiating in the kitchen is Philip Chronopoulos, who notably worked at L'Atelier de Joël Robuchon (its Étoile location) and with Alain Passard. He cooks up creative and striking cuisine, designing bracingly mature recipes with Mediterranean accents. From Athens to Paris (the name of one of the menus), from the delicate mezze to start the meal to the inventive desserts, his art elevates superb ingredients, some of which are nods to his native Greece: saffron from Kozani, honey from the Peloponnese, exceptional olive oil. Royal is indeed the word.
Unique Things
From Visitor Experiences
A Vaulted Lobby Adorned with Large Black and White Paintings by Pierre Roy-Camille
The restaurant's vaulted lobby features striking black and white artworks by Pierre Roy-Camille, whose stylized vegetation motifs celebrate both the cultivation of soil and the mind, tying into the overarching garden theme of the Palais Royal.A Unique Blend of Historical and Contemporary Design Elements
The interior combines historical architectural elements such as pilasters, tile patterns, and arches referencing the Palais Royal with modern touches like a matte black ceiling with LED cornices, natural oak and rattan furniture, and organic materials like jute and linen curtains, creating a harmonious blend of old and new.An Intimate Atmosphere Inspired by the Garden Identity
The restaurant’s design concept revolves around the idea of the garden, reflected in its décor and ambiance, offering diners a warm, intimate setting with elegant tableware, subtle tones, and soft lighting that evoke the peacefulness of the Palais Royal gardens.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred Palais Royal Restaurant in Paris, led by Chef Philip Chronopoulos, reflect a fusion of French gastronomy and Mediterranean influences, particularly Greek heritage. Key ingredients include:
Figs: Used notably in a signature dessert where figs are pan-roasted in syrup and served atop a millefeuille of vanilla cream, providing a rich flavor and textural contrast.
Vanilla: Integral to the signature pudding, vanilla cream is layered in the millefeuille and also appears in a vanilla yogurt paired with elderflower compote, highlighting its aromatic sweetness.
Elderflower: Featured in the dessert alongside figs and vanilla, elderflower compote adds floral notes and freshness to the dish, complementing the richness of the cream and syrup.
Kozani Saffron: A prized Mediterranean spice from Greece, used to infuse dishes with its distinctive aroma and color, underscoring the chef’s Greek roots and Mediterranean inspiration.
Peloponnese Honey: Another Mediterranean specialty, this honey adds natural sweetness and depth, often paired with olive oil or incorporated into savory and sweet preparations.
These ingredients are significant as they embody the restaurant’s culinary identity—a blend of refined French techniques and Mediterranean flavors, especially Greek elements, creating unique and memorable dishes.