Le Lulli, Paris, 2/5/15

Exterior, in the Grand Hotel du Palais Royal
Exterior, in the Grand Hotel du Palais Royal

A beautiful, small restaurant located in the Grand Hotel du Palais Royal in Paris. A pretty room complimented by lots of mirrors and a wall of windows looking into a garden. There are only about 10 tables and they are nicely spaced to give you space but not isolation. They also employed a female as one of the head waiters which is too often a rarity.

IMG_9553They did not receive the Michelin star this year but if any place is trying, they are. The hotel manager came out to greet us and thank us for being there as did the chef. All the staff could not have treated us more warmly or made us feel more welcome.

As to the food – it is scrumptious! They started everyone with a tray of 4 amuse bouche and not one was a throwaway. A range of intense tastes and textures set the tone for the meal to come. This was followed by a terrific creamy fish soup. From there you can order a la carte or from the 2 or 3 course lunch menu (third course is dessert). It sounded great and so we had one of each of the 2 options offered. Our table had excellent light and so it’s easy to see how beautiful the food was. My chicken was juicy and complimented by the foie gras layer surrounded by an amazing sauce. I loved the risotto made with chopped celery as opposed to rice. The marrow toast that went with my husband’s  scallops was to die for. I would not have thought of truffles for dessert but they were fabulous and yielded a much stronger taste throughout the plate than on hot food. The balls were filled with heavenly custard. I could go on and on but the photos say it best. This was a real winner!

Interior
Interior
Interior
Interior
Table set up
Table set up
wine
wine
menu 1
menu 1
Amuse bouche: Smoke salmon, herring and pickled jelly, meat filled, gingerbread with cream
Amuse bouche: Smoke salmon, herring and pickled jelly, meat filled, gingerbread with cream
Fish, cream and olive oil
Fish, cream and olive oil
menu 2
menu 2
salted and unsalted butters
salted and unsalted butters
Safron rock fish soup, rouille and modern bread shell
Safron rock fish soup, rouille and modern bread shell
looking underneath
looking underneath
Collection of carrots cooked with tumeric roots
Collection of carrots cooked with tumeric roots
light cream of mango and lime (to go with carrots)
light cream of mango and lime (to go with carrots)
Souvaroff chicken with foie gras, celery cooked risotto style with artichokes
Souvaroff chicken with foie gras, celery cooked risotto style with artichokes
Dive scallops from Erquy cooked in a beetroot consomme
Dive scallops from Erquy cooked in a beetroot consomme
Marrow and horseradish browned toast (to go with scallops)
Marrow and horseradish browned toast (to go with scallops)
Calvados sorbet and caramelized apple
Calvados sorbet and caramelized apple
Exotic Mont Blanc, crispy chestnut paste
Exotic Mont Blanc, crispy chestnut paste
Traditional Saint Honore, shards of black diamond (truffles)
Traditional Saint Honore, shards of black diamond (truffles)
spied some other desserts
spied some other desserts
Chocolate with coconut and passion fruit and apple pastry with almond cream
Chocolate with coconut and passion fruit and apple pastry with almond cream
Chef JeanYves Bournot came by to chat
Chef JeanYves Bournot came by to chat
Frankie took time to smell the plant
Frankie took time to smell the plant
We explored a little of the lobby
We explored a little of the lobby
Checking out more plants
Checking out more plants

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