Menu
Patio
The Prince de Galles' rejuvenated Patio is a unique interlude in the heart of Paris, a botanical paradise where time seems to be suspended. The Chef and his team were inspired by this new natural scenery to offer a menu full of freshness, to be enjoyed all summer.
Sunday Brunch at the Prince de Galles
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 his desires, offering a succession of themed buffets ready to satisfy any appetite, composed of fresh, exceptional products.
Children activities every Sunday.
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.