Comice

Chef Noam Gedalof's cuisine at Comice represents the culmination of a remarkable journey through some of the world's most influential culinary cities. Born in Montreal and shaped by experiences in New York, California, and Paris, Gedalof brings a distinctly international perspective to French gastronomy while remaining deeply rooted in classical technique and seasonal French ingredients.

The menu philosophy centers on letting exceptional ingredients speak for themselves, enhanced rather than obscured by technique. Gedalof sources from the finest markets and producers, building his menus around what's at peak season and quality. This market-driven approach means the menu evolves continuously, ensuring that each visit offers something new while maintaining the consistent excellence that earned Comice its Michelin star.

Signature dishes reveal Gedalof's culinary philosophy. His chocolate soufflé has achieved near-legendary status among regulars—a technically perfect execution of a classic dessert that demonstrates mastery of fundamentals while delivering pure pleasure. The heirloom tomato gazpacho showcases his ability to elevate simple ingredients through precise seasoning and thoughtful presentation, while the royal sea bream tartare highlights his skill with raw preparations and delicate flavor balancing.

The tasting menu format—offered in four courses at 120 euros or five courses at 150 euros—allows Gedalof to guide diners through a carefully paced progression of flavors and techniques. Each course builds on the previous one, creating a narrative arc that moves from lighter, more delicate preparations to richer, more substantial dishes before concluding with memorable desserts. This structure gives the kitchen freedom to showcase range and creativity while ensuring a balanced, satisfying meal.

Gedalof's cooking style balances refinement with approachability. Presentations are beautiful without being fussy, portions are generous without being overwhelming, and flavors are clear and direct rather than overly complex. This approach reflects confidence—the chef knows he doesn't need to prove anything through unnecessary elaboration. Instead, he focuses on perfecting each element and ensuring that every component on the plate serves a purpose.

The kitchen demonstrates particular strength with seasonal vegetables, treating them with the same respect typically reserved for premium proteins. This vegetable-forward sensibility makes Comice especially accommodating for pescatarians and lacto-ovo vegetarians, who receive thoughtfully adapted menus rather than afterthought alternatives. The kitchen's flexibility extends to other dietary considerations, with staff happy to discuss options and modifications during the reservation process.

Technique is evident throughout but never showy. Gedalof employs classical French methods—precise knife work, careful sauce construction, controlled cooking temperatures—to achieve results that taste effortless. This technical mastery allows him to coax maximum flavor from each ingredient while maintaining the textural contrasts and visual appeal that make fine dining memorable.

The relationship between Gedalof's cuisine and Hananova's wine program deserves special mention. The couple works in close collaboration, with dishes often conceived with specific wine pairings in mind. This integration means that choosing the wine pairing option elevates the experience significantly, revealing flavor dimensions that might otherwise remain hidden.