Crédits : Charlène Campos, Translation: Jill Harry. Pictures: RR
Gastronomy
The restaurant at the hotel Le Royal has everything to please: elegant decor, a duo of talented chefs, a refined brasserie menu, and a sumptuous shaded terrace.
At the Amélys restaurant, elegance blends well with conviviality. Bathed in natural light, the vast dining room opens out to a kitchen where guests can appreciate the ballet staged by the cooks. The style is contemporary, colours are warm. The Amélys also shines for its excellent service, discreet and caring. As for the tables, meticulously laid, they are adorned with fresh flowers adding a touch of sophistication.
French Chef Terry Chabeaux is now at the helm at the Amélys restaurant, accompanied by Executive Chef Paul Fourier with whom he has risen through the ranks at Le Royal. Prepared with passion and respect for the seasons, their cuisine is revealed in a menu which evolves all year long. Their creativity is also expressed in special menus, designed to make grand occasions simply sublime.
Beef tartare raw - knife cut, Yellow chicken supreme with a variety of sweet potatoes, Seared codfish with whole carrots roasted with honey, Creamy risotto, butternut squash and Parmesan… The Amélys menu pays tribute to refined brasserie cuisine. For dinner, let yourself be tempted by the 5-course gourmet menu, with the possibility of pairing dishes with the finest wines thanks to the head waiters’ recommendations.
The Amélys restaurant’s terrace is one of the loveliest in the capital. A real haven of peacefulness at the heart of the city, it offers a hideaway far from its hustle and bustle. Surrounded by greenery and flowerbeds, it proposes an idyllic backcloth for sharing a meal in total serenity. Guests are keen to enjoy lunch here in the shade of parasols on hot summer days.
To call Reception, ask for the Concierge or make a booking, please click on the button.
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