THE CUISINE

Eric Frechon, Guide Michelin three stars Chef of the Hôtel Le Bristol Paris, imagined a menu based on the excellence of the products.

Eric Frechon et Stéphane d'AbovilleWith his partner Stéphane d’Aboville, executive Chef, he renew the menu every month, to fit with the season, the deliveries, and the clients wishes.

The MINIPALAIS has for vocation to satisfy the expectations of everyone, whether in terms of proposals, prices or schedules.

Open from 10:00 am to midnight, it is always the perfect time to savour the snacks, to organize a business lunch, a romantic dinner, or just to taste a gourmet tea with fresh patries.

At the MINIPALAIS, everyone must be able to find what he expect at the moment he want, where he want, with always three permanent features : quality, freshness and “home made”.

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