NOLINSKI LE RESTAURANT

The story

The room is intimate and lit in a golden glow, with Art Deco touches that echo the hotel's 1930s façade and an open kitchen on view. Bentalha, executive chef of the Evok Collection group and trained in French gastronomic houses, builds the menu around precise cooking, sauces, bread and plates for sharing, organised into Hors du feu, Feu doux and Feu vif. Some finishing happens in the dining room: a sauce poured at the last moment, a carving, a flambéed dessert. Signatures include a truffled croque-monsieur, Charolais beef tartare, chateaubriand flambéed tableside, a Wagyu cheeseburger, pommes Darphin with caviar and a thin apple tart to share. On weekdays a set lunch, Le Semainier, is served in 45 minutes, and the space can be hired privately in whole or in part.