Nomicos

The cuisine at Nomicos represents chef Jean-Louis Nomicos's mature vision of Mediterranean gastronomy, filtered through his classical French training and years of experience at the highest levels of Parisian dining. Having honed his skills at Lasserre, one of Paris's most prestigious establishments, Nomicos brings both technical mastery and creative confidence to his own restaurant.

The menu showcases a clear preference for Mediterranean products, with particular emphasis on exceptional seafood. The Breton blue lobster receives special treatment, featured in multiple preparations including a roasted version that highlights the natural sweetness and texture of this prized crustacean. During summer months, the restaurant offers a dedicated lobster menu at 198€ per person, allowing guests to experience the chef's full range of techniques applied to this single magnificent ingredient.

Nomicos's signature dish—macaroni with black truffles and foie gras—exemplifies his approach to cuisine. Taking a humble pasta format and elevating it with luxury ingredients, the dish demonstrates both technical skill and a playful creativity that makes fine dining feel accessible and pleasurable rather than austere. The combination works because each element is perfectly executed: the pasta cooked precisely, the truffles generous and aromatic, the foie gras adding richness without overwhelming.

The menu extends beyond these signature preparations to include other carefully crafted dishes that showcase seasonal ingredients and Mediterranean flavors. Scallops appear in delicate preparations that highlight their natural sweetness, while veal dishes demonstrate the chef's mastery of meat cookery. The quasi de veau with mushrooms represents the kind of refined French technique that Nomicos learned during his classical training, executed with the precision that comes from years of practice.

Starters might include sophisticated compositions that balance flavors and textures, preparing the palate for the courses to follow. The progression of dishes shows careful thought about pacing and flavor development, with each course building on what came before while introducing new elements to maintain interest and excitement.

The cheese course features selections aged by Laurent Dubois, one of Paris's most respected fromagers, ensuring that this traditional element of French dining receives the attention it deserves. The partnership with Dubois demonstrates Nomicos's commitment to working with the best artisans and producers, recognizing that great cuisine depends on great ingredients and expert preparation at every stage.

Desserts provide a fitting conclusion to the meal, with options ranging from refreshing preparations like the absinthe granita to rich indulgences like the grand cru chocolate with its fondant texture. The signature "Archipel Nomicos" dessert offers a creative finale that ties back to the restaurant's Mediterranean inspiration while showcasing the pastry team's technical skills.

Throughout the menu, you sense the balance that Nomicos has achieved between technique and pleasure, between showing skill and creating genuine enjoyment. This is cooking that respects tradition while embracing creativity, that honors ingredients while transforming them into something memorable. The result is cuisine that satisfies both intellectually and sensually, rewarding close attention while remaining fundamentally delicious.