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
April 21, 2026
Chef
Jean Imbert
Type of cuisine
French
All food photos (53)
To share
- Foie gras terrine & porto jelly
- €52
- Two-egg mayonnaise & caviar
- €50
- Crab & avocado cocktail
- €44
- Red radishes, ravigote sauce
- €16
Starters
- Pea salad with burrata, arugula pesto & rhubarb
- €32
- Poached green asparagus, mousseline sauce & buckwheat blinis
- €38
- Relais artichoke & mimosa vinaigrette
- €28
- Thinly sliced sea bass with oil, fennel toast marinated in lime juice
- €44
- Langoustine, mayonnaise & thermidor
- €50
Main courses
- Sea bream gratin 1962
- €45
- Lobster spaghetti, made with Khorasan flour & 'American sauce'
- €96
- Veal chop with morels, comté & parmesan mashed potatoes, caramelized onions (for 2)
- €162
- Beef tartare & pont neuf potatoes
- €48
- Auvergnate Quiche, saint nectaire & cantal cheese
- €42
- Sausages, mashed potatoes, pepper sauce and bitter salad
- €54
- Steamed Turbot, while aspargus & fava beans virgin sauce
- €74
- Beef fillet in brioche, foie gras & gratin dauphinois
- €82
- Lamb confit ravioli & spring vegetables
- €56
- 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
- Chocolat soufflé tart &Madagascar Vanilla ice cream (for 2)
- €18
- Rasberry and Coconut sundae (vegan)
- €21
- Strawberry and Rhubarb tart (for 2)
- €38
- The Madagascar vanilla creme brulée
- €12
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