Hémicycle

This restaurant, whose name is a nod to the nearby Assemblée Nationale, sports a minimalist interior that mixes marble, 1970’s furnishings and Lalique light fittings. The savoury score is the work of Italian chef Flavio Lucarini (from Bistrot Flaubert and Jérôme Banctel’s Gabriel), while Aurora Storari (former head pastry chef at Le Clarence) is in charge of desserts. The chef's cuisine is certainly Gallic, but personal and subtly Italian thanks to acidic, bitter notes, as in the watercress risotto and squid alla Luciana with black lemon powder, or pigeon, cherry kosho, the leg as a tempura, crispy aubergine raviolo. Aurora’s creative desserts demonstrate bags of personality, illustrated by plum confit with hibiscus and sesame crème brûlée.

What makes it stand out

• A Rome to Paris point of view, with a card that moves between Italian grammar and Parisian produce.
• The menu treats pasta as a flexible course type rather than a rule, a deliberate "between-plate" section appears on the card.
• A serious cheese chapter, including a Roquefort with fig brioche and horseradish, and Chaource served as a souffled crepe.
• Desserts are a headline act, the room also hosts Aura, a seven-seat dessert counter upstairs.

Signature ingredients

• Sea trout with preserved cucumber, green pepper, and lemon-leaf perfume.
• Lobster cooked in multiple passes, including a fig-leaf cook, with raisin consommé and Beluga lentil salad.
• Cress and squid in an Italian-leaning risotto, finished with black lemon.
• Smoked eel with mushrooms and marjoram, tamarind and mustard.
• Pigeon paired with cherry kosho and mole, with aubergine worked into a crisp raviolo.

Menus

• Nomentana lunch menu (starter, main, dessert): €49, served Tuesday to Friday at lunch.
• Cassia tasting menu (4 courses): €85.
• Appia tasting menu (6 courses): €105.
• Aurelia tasting menu (8 courses): €125.

Dishes on the current card (examples)

• Sea trout, preserved cucumber, green pepper emulsion, lemon-leaf.
• Cress risotto, squid alla Luciana, black lemon.
• Smoked beetroot raviolo, whey sauce, tagetes, red-onion and blackberry granita.
• Smoked eel stuffed with button mushrooms and marjoram, tamarind syrup and mustard.
• Farm pigeon, poached, cherry kosho, mole, crisp aubergine raviolo in spiced broth, leg in tempura.