Restaurant la Robe et le Palais

Published

19 December 2024

Bistronomic excellence in the heart of Paris
In the picturesque Halles district, The Dress and the Palace has established itself over time as an essential reference for lovers of French wines and gastronomy... and the new boss Jean-Pierre Griffon doesn't want to change anything!

Nestled in a street steeped in history, the restaurant welcomes you in a cozy and warm atmosphere. The main room, with its exposed stone walls and its
vaults characteristic of old Paris, accommodates around thirty covers in an intimate atmosphere with a mini counter at the back to the left of the entrance, tables
with trays inlaid with stamps of fine wine cases surrounded by bistro chairs and burgundy leatherette banquettes all around the room. A perfect setting for a refined gastronomic experience.

The restaurant's philosophy overturns traditional restaurant codes: here, the wine isn't chosen to accompany the dish, but plays an integral role in the design of the plates. The chef develops his creations in close collaboration with the sommelier, resulting in subtle and sometimes bold pairings. The soul of the restaurant, of course, lies in its exceptional cellar, rich with more than 800 meticulously selected wines. Sommelier Ferdinand Mesnier, a true wine enthusiast, has built up an impressive collection over the years that showcases great French wines while also opening up to gems from France and even around the world. Guests can explore rare vintages and discover confidential estates. The dining room team, passionately led by Bruno Delvaille, combines professionalism and conviviality. The staff, trained in oenology, does not hesitate to share their knowledge with enthusiasm without ever lapsing into pedantry.

For his part, Chef Arsène Nesterenko, who reigns over the kitchen, has created a subtle and tasty menu, a return to the roots of “French Bistro Cuisine” with great classics of French cuisine: egg mayonnaise, homemade foie gras, roasted monkfish with organic vegetables and saffron beurre blanc, Challans duck fillet accompanied by orange-glazed turnips and pak choi cabbage, strawberry tartlet and vanilla mousseline, dark chocolate mi-cuit…