Nomicos

Having run the kitchens at Lasserre (one of the temples of classical French cuisine) for many years, Jean-Louis Nomicos is now well installed in this restaurant bearing his name. For this bard of gastronomic tradition, who was born near Marseille and grew up in a world where bouillabaisse is king, culinary arts and techniques are first and foremost about the senses and pleasures of the palate. It is within these parameters that he reveals the full potential of his successful recipes and top-notch ingredients – Mediterranean wherever possible, of course – including his signature macaroni with black truffles and duck foie gras. The contemporary decor provides the perfect foil to this chef’s culinary endeavours.

Artistic Table Centerpieces

• Each table features a unique wooden sculpture created by renowned Italian artists Chiara Ravaioli and Monica Cortesi, named "Archipels Nomicos," which evoke Mediterranean islands.

Intimate Dining Experience

• Nomicos offers a cozy atmosphere with only thirty-eight covers, allowing for a personalized dining experience and the option for private events.

Architectural Inspiration

• The restaurant's design, led by architect Marie Deroudilhe, incorporates high corten steel arches reminiscent of Calder's sculptures, creating an airy and elegant dining space.

Signature Ingredients

• Homard bleu de Bretagne: This blue lobster from Brittany is a highlight of the menu, known for its sweet and delicate flavor. It is often roasted with rosemary and served with chestnut honey and artichokes, showcasing the chef's commitment to high-quality, fresh seafood.
• Truffes noires: Black truffles are a signature ingredient in many dishes, including the famous macaroni with foie gras. Their earthy aroma and rich flavor elevate the dining experience, making them a luxurious addition to the menu.
• Foie gras de canard: This duck liver is a staple in French cuisine and is used in various preparations, including the macaroni dish. Its creamy texture and rich taste are essential to the restaurant's signature offerings.
• Noix de coquilles Saint-Jacques: These scallops are marinated and paired with caviar, highlighting the restaurant's focus on high-quality seafood and luxurious ingredients.
• Cacao Grand Cru: Featured in desserts like the Grand Cru chocolate tart, this high-quality chocolate is known for its intense flavor and is sourced from the best cacao regions, ensuring a rich and satisfying end to the meal.

Tasting Menus

• Menu Archipel: €75
• Menu de Saison: €145
• Menu Signature: €165

Signature Dishes

• Macaroni en léger gratin aux truffes noires et foie gras de canard: €68
• Homard bleu rôti au romarin et miel de châtaignier: €85
• Quasi de veau cuit lentement aux cèpes: €78