Cuisine:

• French

Mini Palais Description:
Emblematic of the 20th century, this culturally rich haven is an exceptional dining experience equipped with high ceilings and an expansive terrace that overlooks the Pont Alexandre II. Gilles Choukroun has stepped aside for chef Anthony Germani, formerly of Joël Robuchon, who now runs this establishment. The menu is traditional and neatly prepared. The cream of chestnut served with slices of foie gras, leeks seasoned with a spicy vinaigrette, beets with mimolette, ox cheek with orange, and the veal liver served with a homemade purée are perfectly executed. Part of the restaurant's popularity stems from its Sunday Drunch (a combination of dinner and lunch), which offers diners an array of salty and sweet courses. Drunch is a convenient comprise for those coming from an exhibition, play or movie, and would like a cold slice of leg of lamb, smoked salmon, a filet of roasted chicken with excellent mashed potatoes, crispy green salad, spinach salad or a tomato Carpaccio with basil.


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