PALAIS ROYAL RESTAURANT
Chef Philip Chronopoulos, chef/owner of Palais Royal Restaurant, made his mark on Paris by receiving one Michelin Star just 12 months after opening. Chef Chronopoulos celebrates French haute cuisine, infuses native flavors from his home in Greece, and simultaneously plays with the colors and textures of food without forfeiting the integrity of the ingredients.
Connie and I dined on lunch in the garden, and Raphael, the sommelier, selected wines to pair with each dish. We began with Chef Chronopoulos’s signature dish, egg of my childhood. This unique scrumptious bite features a creamy egg yolk positioned on a spoonful of sauce made of pureed tomato, olive oil and honey all encased in a crunchy exterior shell. The creation of the dish is a bit mystifying, and our waiter shared that it takes the chef two hours in the morning and two hours in the evening to make enough for the lunch and dinner services.
The shrimp ravioli topped with Daurenki Imperial caviar was decadent, but my friend and I agreed that the crispy rice with artichokes, artichoke chips, marinated radicchio and Parmesan cheese made the top ten best dishes list for each of us.
A lovely palate cleanser of lemon mascarpone sorbet with pink grapefruit granita prepared us for a decadent dessert. White cheese vanilla ice cream lay bathed in a pool of raspberries, candied rhubarb and hibiscus syrup.
These three incredible Paris chefs take French cuisine to new heights. As today’s pioneers in the culinary industry, they are infusing modern methods with traditional French cooking techniques creating tantalizing dishes that engage customers.