Culinary memories all day long
You can come in any time you like. The kitchens in Bar 19.20 are open for breakfast to a post-midnight refreshment, a perfect way to enjoy one another's company.
The cuisine reflects the Prince de Galles' enthusiasm for classics, latest fads are ignored. Only the finest and the tastiest flavors are showcased here.
The iconic Art Deco hotel unveils a new brunch offer, reimagined as an exceptional flavor journey. A sweet & savory (and even 'umami') experience within our newly revamped spaces.
On the large savory buffet, the must-have delicacies of a French brunch: a selection of charcuterie, cheeses, and L'Etoile du Berger breads. Iodized flavors are not left out: among the finest seafood, discover some specialties of modern Japanese cuisine, sublimated by international flavors.
Next door, Chef Gerald Poirier works with the best seasonal products and offers a rich selection of hors d'oeuvres and hot dishes that change every Sunday.
The sweet offer is signed by pastry chef Tristan Rousselot and promises happiness: his comforting homemade Viennoiseries stand alongside some of his cakes, pastries and signature desserts. And finally, the scent that reminds childhood reveries... it escapes from the open kitchen, the chef is preparing crepes on demand.
A Sunday ritual not to be missed.
Every Sunday, from 12:15 PM to 3:00 PM
Prices: 118€ per person / 58€ for children (-12 years old), including water, juice, hot drinks
Reservations at +33 1 53 23 78 50 or online with our 'BOOK' button
Gérald Poirier loves a challenge. Having cooked all over the world - from the icy seas of Antarctica to the lagoons of the Pacific aboard the prestigious Ponant sailing ships, and from the Caribbean to the beautiful Manoir de Gressy near Paris, this nature and travel-lover manages a fantastic team of talented, enthusiastic individuals.
With 100 years of history behind it, the Prince de Galles takes you on a journey through a century of cuisine and along the iconic dishes that have marked French culture.
From the 1930s and the great classics of the Parisian brasserie, such as the signature dish sweetbread 'Vol-au-Vent', to the 1950s and the triumph of 'sole Meunière' with butter, right up to the 2020s and the emergence of wellness cuisine rich in cereals and seeds.
A native of the Ile-de-France area around Paris, Chef Gérald Poirier has surrounded himself with the best local producers to ensure that only the highest quality, the finest, and most seasonal ingredients are used.
On a weekly basis, a unique lunchtime set menu suitable for the timing requirements of a business lunch offers an innovative journey through time.
The great Prince de Galles classic dishes such as croque-monsieur with black truffle, the 19.20 burger, the Prince's club sandwich, the well-being salad, etc. are available at all times.
At the Prince de Galles, rising star Tristan Rousselot, who was once Christophe Michalak's protégé, is inspired by pastry icons and pays tribute to French know-how by offering the greatest classics, between tradition and modernity.
The famous Saint-Honoré, the Paris-Brest, the tropézienne or the tarte tatin are absolute must-haves, in a revised, modernized version. A reverential nod to the creativity and constant evolution of the pastry chef's craftsmanship.
Creations that can be found from morning to night at the 19.20: from the sweetness of homemade viennoiseries at daybreak, to the creations that vary each week in the lunch formula, to the sweet touch after dinner.
The biggest aficionados will meet around Tristan Rousselot's Tea Time, which unveils five signature pastries. A unique gourmet experience offered from Friday to Sunday.
Drawing its inspiration from the French 'art-de-vivre' lifestyle, tea time at the Prince de Galles is a time to savor a gourmet bite.
A very Parisian 'afternoon tea' unveiled in two steps: a selection of savory mignardises, imagined by chef Gérald Poirier, followed by the sweet creations of Tristan Rousselot. Five fine pastries to share, inspired by the great French classics.
All accompanied by a hot drink, or a glass of champagne, as an option.
From Friday to Sunday.