Set inside the fabulous Grand Palais, the Mini Palais resembles an artist’s studio on a colossal scale, with unvarnished hardwood floors, industrial lights suspended from ceiling beams and a handful of plaster casts on display. Its sizzling success means that the crowd is anything but bohemian; dress to impress for a taste of the lauded modern cuisine.
The menu changes monthly but might include roast scallops with black-trumpet-mushroom mousse, a fricassee of porcini mushrooms with roasted figs and walnuts, or yuzu-marinated sea bass.
