Palais Royal

The cuisine at Palais Royal represents the culmination of Chef Philip Chronopoulos's distinguished career and his training at the legendary Paul Bocuse establishment. His cooking philosophy centers on the marriage of classic French gastronomic techniques with the vibrant flavors and ingredients of the Mediterranean, creating a culinary dialogue that honors tradition while embracing innovation. This is haute cuisine in its truest sense—technically precise, creatively inspired, and deeply respectful of ingredients.

Every dish that emerges from the kitchen reflects the chef's unwavering commitment to quality, beginning with his insistence on using exclusively fresh, French-sourced ingredients. This dedication to provenance ensures that each component on the plate represents the finest expression of French terroir, from vegetables and herbs to proteins and dairy products. The chef's Mediterranean influences manifest not through fusion for its own sake, but through a thoughtful integration of flavors, techniques, and ingredients that complement and enhance the French foundation.

The restaurant offers three distinct tasting menus, each representing a different facet of the chef's culinary vision. The lunch menu at €145 provides an accessible entry point to the restaurant's gastronomic excellence, perfect for those seeking a refined midday experience. The "D'Athènes à Paris" menu at €305 explicitly celebrates the chef's Mediterranean heritage and his Parisian present, taking diners on a culinary journey that bridges these two rich gastronomic traditions. The signature "Palais Royal" menu at €285 showcases the full breadth of the chef's technical mastery and creative vision, offering a comprehensive expression of his culinary philosophy.

Vegetarian diners are thoughtfully accommodated with dedicated options that receive the same level of attention and creativity as the restaurant's meat and fish preparations. This inclusive approach ensures that every guest, regardless of dietary preferences, can experience the restaurant's two-Michelin-star excellence. The chef's treatment of vegetables and plant-based ingredients demonstrates the same respect for quality and technique that defines his entire approach to cooking.

The wine program complements the cuisine with carefully selected bottles that enhance the flavors and textures of each dish. The service team possesses deep knowledge of both the menu and the wine list, guiding guests through the experience with expertise and genuine enthusiasm. This is cooking that demands attention and rewards engagement—each course tells a story, each flavor combination reveals the chef's thoughtful approach to gastronomy.