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Discreet and talented: our chef Paulo Goncalves

Discreet and talented: our chef Paulo Goncalves

If you come to the Relais de la Malmaison for its bucolic setting on the banks of the Seine, you will certainly return for the cuisine of its restaurant Les Terrasses! Our chef Paulo Goncalves and his team offer cuisine that is traditional and innovative, simple and subtle, making superb use of the finest seasonal produce. It’s an approach to gastronomy that is firmly in the image of its chef.


Dishes that speak for themselves

The personality of our chef is revealed through his creations. His signature dish, turbo cooked au naturel with honey-glazed carrots, conveys the essence of what Paulo Goncalves wishes to provide by way of a superior dining experience. It’s a question of taking elements of traditional cuisine and making the best possible use of ingredients by formidably precise cooking and providing an accompaniment that is both refined and capable of balancing the flavours. This mastery is reflected in our chef’s dishes such as his creamy risotto and seared prawns seasoned with Sarawak pepper, the poached sea bass fillet and its bergamot and bay broth or even the vegan fantasy. And if you like to be surprised, be sure to taste the chef's inspiration, which you’ll find on the lunch and dinner menu. Finally, to conclude your fine dining experience, chef Goncalves offers revisited traditional desserts such as lemon-raspberry meringue tartlet, citrus crème brûlée or even seasonal fruit gratin marinated in tonka beans.


A prestigious career

Paulo Goncalves learned his trade within the ACCOR group, familiarising himself with both the operating arrangements of the teams of large hotels and the precision and refinement of the cuisine of prestigious chefs. He then completed his training with a stint with major caterers. Thoroughness, impeccable presentation and the experience of managing a large team added to his skills and enhanced his savoir-faire. When he arrived at the Terrasses restaurant of the Relais de la Malmaison, he told us he had “…A special story to write”. And he has been elegantly composing his culinary masterwork ever since. With the able assistance of Luis Campos, director of catering, Paulo takes an inventive and aesthetic approach to gastronomy that is both sharp and accessible. It’s all been a great success, as Paulo Goncalves has been acclaimed as one of the three best chefs of the Route des Saveurs 2021.


An accessible and attractive cuisine

Maintaining a safe distance from the current trends of no-holds-barred sensationalism and fusion, the cuisine of Paulo Goncalves is proud to declare itself traditional. It uses ‘classic’ produce and recipes from French cuisine, such as medallions of lamb, fillet of sea bream and prime rib. However, the originality and mastery of chef Goncalves lies in the way he highlights them and reveals all their flavours through perfect cooking, ideal seasoning and a precise and aesthetic presentation. From the crab and artichoke millefeuille offered via room service to the poached sea bass fillet, by way of the velouté of pumpkin and seared scallops and carpaccio of scallops and Chioggia, each dish is a taste adventure. Happily, chef Goncalves' proposals lend themselves equally well to a convivial lunch, a professional meal or a romantic dinner. Of course, the Relais de la Malmaison and our chef can also create bespoke menus for your private or professional events.


At the head of the Terrasses du Relais de la Malmaison team, Paulo Goncalves knows how to convey his savoir-faire and his inspiration serenely and discreetly. Using only the finest of seasonal produce and ingredients, all carefully selected, he composes a cuisine that is sober, inventive and fully capable of satisfying all your desires.  


 Relais de la Malmaisonan exceptional setting near Paris

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