Menu 2026 - Relais Plaza – Hôtel Plaza Athénée
Get a taste of this menu
Explore the culinary offerings of this restaurant and let yourself be inspired.
Last update
February 24, 2026
Chef
Jean Imbert
Type of cuisine
French
All food photos (51)
To share
- Foie gras terrine & porto jelly
- €52
- Two-egg mayonnaise & caviar
- €50
- Crab & avocado cocktail
- €44
- Snail vol-au-vent
- €34
Starters
- Smoked trout, buckweat blinis & raw cream
- €40
- Vegetable broth 'à la Jojo'fois gras ravioli & dill
- €45
- Chicory salad, clementine & caramelized haselnuts
- €26
- Celeriac Remoulade with Black Truffle
- €48
- Langoustine, mayonnaise & thermidor
- €50
Main courses
- Sea bream gratin 1962
- €45
- Truffle spaghetti, raw cream & parmesan
- €90
- Sliced steamed scallops, citrus butter & cauliflower gratin
- €64
- Beef tartare & pont neuf potatoes
- €48
- Auvergnate Quiche, saint nectaire & cantal cheese
- €42
- Sausages, mashed potatoes, pepper sauce and bitter salad
- €54
- Relais's sweatbread & lobster vol-au-vent (for 2)
- €165
- Beef fillet in brioche, foie gras & gratin dauphinois
- €82
- Frog & redfin perch in 'matelote' sauce, mushrooms, onions & smoked bacon
- €64
- Whole spit roasted chicken & duchesse potatoes (for 2)
- €118
- Crusted sea bass, choron sauce & winter vegetables bayaldi (for 2)
- €150
Cheese
- The Relais cheese platter
- €22
Dessert
- Minute floating island (for 2)
- €30
- Exotic tart (for 2)
- €18
- Chesnut & blackcurrent sundae (vegan)
- €19
- The chocolate soufflé & gingerbread ice cream
- €17
- The Madagascar vanilla creme brulée
- €12
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