We enter the Lulli as in a winter garden with infinite games of light. The Chef Jean-Baptiste Orieux and his team are pleased to welcome you to discover a modern, seasonal and tasty cuisine. You will enjoy delightful dishes made from local and seasonal products and regularly renewed menus.
It is in 2017 and at 35 years old that Jean-Baptiste Orieux has been appointed Executive Chef of the Grand Hotel of the Palais Royal and its restaurant Le Lulli. Jean-Baptiste is a passionate young chef, who loves true taste. He arrives with a lot of new culinary ideas, after starting his career in 2002 at the Lutetia (1 Michelin star at that time), before joining the Fouquet's Barrière where he will stay 12 years alongside the Meilleur Ouvrier of France Chef Jean-Yves Leuranguer.
The Lulli can be privatized during the day or in the evening for exceptional meetings or events up to 40 guests: press dinner, management committee, wedding, showroom ... A direct access to the outside, a beautiful terrace and an elegant and refined decoration: These are real advantages for successful events. For more information, please contact our Sales department on +33 (0)1 42 96 72 22.
This month our Executive Chef Jean-Baptiste Orieux highlights local and seasonal products such as Porcini mushrooms and figs which he uses in our "Suggestions of the day" at Le Lulli Restaurant. You will discover the famous French mushrooms “Cèpes de Bordeaux” in original creations such as the veal steak of Piemont and pan-fried Porcini mushrooms with hazelnuts, and the delicate black figs from Solliès on a fine pie accompanied by a poppy mousse. Allow yourself to embark on a tasting trip through the flavors of our regions!