Actualités de l'Hôtel des Etats-Unis Opéra
 

News Opera district in Paris
If you love fine cuisine, stroll on over to the Palais Royal district just 10 minutes from the hotel, where a new culinary adventure awaits you.

Keywords : restaurant
  18 July 2015

Zébulon: a new restaurant in the Palais Royal district

Before or after your walk in the Palais Royal district (read our article), take a detour down Rue de Richelieu and stop in at number 10, Zébulon. Its understated façade painted in elegant colors draws your gaze and invites you to step inside. The tasteful décor was designed by a talented interior designer and is a blend of tradition and modernity. It reflects the very soul of the restaurant, with its wine cellar ambiance, open-plan kitchen and bar featuring prominently. This Nordic-inspired décor is open, airy, charming and without pretension, with plenty of space between each table. 

restaurant Zebulon - Hotel ETATS-UNIS-OPERA

In the kitchen, a cosmopolitan team of chefs busily practices its craft before our eyes. The team is overseen by Yannick Lahopgnou. Yannick Lahopgnou began his career at the Lutetia, followed by a stint at the Michelin-starred restaurant La Réserve de Beaulieu in Beaulieu-sur-Mer. He then spent two years learning the secrets of cooking fish in the Michelin-starred restaurant Unisson des Cœurs in Osaka. Upon his return to France, Yannick spent four years at Le Meurice. Today he is a chef who is inspired by his roots and international cuisines and guided by the precision required by the finest restaurants. At Zébulon he has reinvented the great classics of French cuisine.

Yannick Lahopgnou , center, with his team
Yannick Lahopgnou , center, with his team
Zebulon 's team in preparation
Zebulon 's team in preparation

In the kitchen, a cosmopolitan team of chefs busily practices its craft before our eyes. The team is overseen by Yannick Lahopgnou. Yannick Lahopgnou began his career at the Lutetia, followed by a stint at the Michelin-starred restaurant La Réserve de Beaulieu in Beaulieu-sur-Mer. He then spent two years learning the secrets of cooking fish in the Michelin-starred restaurant Unisson des Cœurs in Osaka. Upon his return to France, Yannick spent four years at Le Meurice. Today he is a chef who is inspired by his roots and international cuisines and guided by the precision required by the finest restaurants. At Zébulon he has reinvented the great classics of French cuisine.

So with this in mind, what will you find on your plate?

You won’t see any raw produce placed directly on the plate, nor ingredients that have been simply assembled together. Every dish is prepared in the kitchen. The menu offers a selection of five starters, five main dishes and five desserts and changes every month.

Each dish is cooked to perfection, with just the right amount of spices. A true delight for the senses.

The wine list at Zébulon includes 150 different wines, including an extensive selection of organic wines. Prices start at €30 a bottle.

You’ll enjoy a warm, friendly welcome from the attentive wait staff.

Book a table soon before this beautiful restaurant receives its first Michelin star and the prices start creeping up!

Roasted quail (thigh and breast), sautéed razor claim and a licorice white butter sauce
Roasted quail (thigh and breast), sautéed razor claim and a licorice white butter sauce
an upside-down meringue with grapefruit jelly, finely diced grapefruit, fromage blanc with cardamom and grapefruit ice cream
an upside-down meringue with grapefruit jelly, finely diced grapefruit, fromage blanc with cardamom and grapefruit ice cream

Menu: one starter, one main dish, one dessert (choice of five starters, five main dishes and five desserts): €45

Lunch menu: €20

A la carte: around €50 per person:

  • Starters: €12 to €15
  • Main dishes: €26 to €28
  • Desserts: €9 to €10
jpg See the menu of the month (in french)

Zébulon

10 rue de Richelieu, 75001 Paris

Telephone: +33 (0)1 42 36 49 44