Menu
Lunch
Our famous Bento makes a comeback
(Re)discover the surprising « bistronomic » Bento in Les Heures restaurant. This tasty menu in three acts, composed with of a starter, a main course and a dessert can be enjoyed at lunch, on weekdays, and in 30 minutes!
2 choices of seasonal appetizers, main courses and desserts
From 12pm to 2.30pm, from Monday to Friday
€48 / person
(Re)discover the surprising « bistronomic » Bento in Les Heures restaurant. This tasty menu in three acts, composed with of a starter, a main course and a dessert can be enjoyed at lunch, on weekdays, and in 30 minutes!
2 choices of seasonal appetizers, main courses and desserts
From 12pm to 2.30pm, from Monday to Friday
€48 / person
The Brunch of the Prince de Galles, a gourmet journey
The restaurant's team informs you that because of the summer period, the last brunch will be held on Sunday, July 14, 2019. The brunches will resume Sunday, September 8, 2019.
Generous and gourmet, offering either hot or cold buffets, savory or sweet, Brunch at Prince de Galles is a hymn to the art of tasting. Each week, the Chef prepares different dishes according to the products available and her desires.
One room to the next presents a succession of themed buffets ready to satisfy any appetite, composed of fresh, exceptional products.
At noon on Sundays, the epicurean experience begins at the doors of Les Heures where a buffet of cold entrees is proposed (verrines, salad, salmons) as well as a medley of gourmet pastries (macaroons, cookies, chocolate mousse) prepared by our pastry team.
A buffet garnished with breads, dairy products, and an assortment of refined cheeses by Marie Quatrehomme (Meilleur Ouvrier de France 2000), gives way to warm and generous dishes. Under Murano blades in the open kitchen, scrambled or poached eggs Florentine, creamy risotto with green asparagus, chicken breast, or filet of sea bass with fennel share the stage with a selection of Iberian meats.
Generous and gourmet, offering either hot or cold buffets, savory or sweet, Brunch at Prince de Galles is a hymn to the art of tasting. Each week, the Chef prepares different dishes according to the products available and her desires.
One room to the next presents a succession of themed buffets ready to satisfy any appetite, composed of fresh, exceptional products.
At noon on Sundays, the epicurean experience begins at the doors of Les Heures where a buffet of cold entrees is proposed (verrines, salad, salmons) as well as a medley of gourmet pastries (macaroons, cookies, chocolate mousse) prepared by our pastry team.
A buffet garnished with breads, dairy products, and an assortment of refined cheeses by Marie Quatrehomme (Meilleur Ouvrier de France 2000), gives way to warm and generous dishes. Under Murano blades in the open kitchen, scrambled or poached eggs Florentine, creamy risotto with green asparagus, chicken breast, or filet of sea bass with fennel share the stage with a selection of Iberian meats.
Tea Time
From Monday to Saturday between 3 pm & 6 pm (4pm to 6pm on Sunday), an English afternoon tea created by the Chef and the pastry Chef Nicolas Paciello is served at the Les Heures Bar.
Beautiful and quintessentially English Wedgwood china will whet your appetite. It is floral and wonderfully whimsical, and complements the crystal chandeliers and Art Deco marble that adorn the Les Heures bar perfectly.
A few hours of pure pleasure where time stops around a cup of tea and refined sweets.
Prices: €52 per person, €95 for 2 people, €62 with a glass of champagne or a tea time signature cocktail.
Beautiful and quintessentially English Wedgwood china will whet your appetite. It is floral and wonderfully whimsical, and complements the crystal chandeliers and Art Deco marble that adorn the Les Heures bar perfectly.
A few hours of pure pleasure where time stops around a cup of tea and refined sweets.
Prices: €52 per person, €95 for 2 people, €62 with a glass of champagne or a tea time signature cocktail.
Cocktail Time at the Bar Les Heures
At Les Heures, the Head Barman set up his bar as a mini-laboratory of the senses, spending hours in the kitchens preparing the basics, the clarification of his mixes, his fruit juices and his pulps, and composing a menu in the spirit of an establishment where special creations sit side by side with the classic favourites.
With his heightened sense of taste and smell, the Head Barman paid particular attention to flavour, seeking out the very essence of the aromas, fruits and nectars to devise his own creations, and shake up traditional mixes with care and attention.
Discipline, organisation and elegance soon became the bywords of the Head Barman. He came to delight in adapting the classic basics with great precision, without forgetting the essential flavour, so as to invite his customers to taste his creations and discover new tastes and sensations.
With his heightened sense of taste and smell, the Head Barman paid particular attention to flavour, seeking out the very essence of the aromas, fruits and nectars to devise his own creations, and shake up traditional mixes with care and attention.
Discipline, organisation and elegance soon became the bywords of the Head Barman. He came to delight in adapting the classic basics with great precision, without forgetting the essential flavour, so as to invite his customers to taste his creations and discover new tastes and sensations.