Since his arrival in 2001, Jean-Louis Nomicos has established a reputation for enticing gourmet dishes prepared in the great French tradition, like “macaroni with black truffles and foie gras”, inspired by a recipe from the great 19th century master chef Auguste Escoffier.

Nomicos has also revisited the restaurant’s classic recipes, including “André Malraux pigeon” and “Challans duckling à l’orange”.

Combining subtle and surprising flavours, each dish reveals his inventive flair. A harmonious blend of aromas and respect for essential culinary values are the hallmarks of Jean-Louis Nomicos.

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Download the full menu and discover seasonal products through Jean-Louis NOMICOS’ cuisine, a perfect combination of tradition and creativity.

The lunch menu is €75 and the tasting menu €185. This includes seven dishes from the menu, recommended by the Chef.

The set menus and à la carte choice is available in the private rooms under certain conditions.

Jean Louis Nomicos is celebrating the return of the sunny season with an ambassador of charm, dressed in white, green or violet: asparagus.

 “I chose asparagus because it reminds me of my roots, growing up in the South of France. In the spring I loved searching for asparagus in fields the were bordered by olive trees. Aspargus grew wild and was really delicate and tasty. My mother used to cook aspargus in omelettes or poach and then dress it with a little olive oil.

To cook asparagus, you must first peel it carefully with a paring knife to remove the hard, bitter skin. Tie the asparagus together into a bunch cook it in boiling salty water. When done, cool it down in icy water. Serve with a mustard vinaigrette or a sauce mousseline.

Asparagus is also delicious sliced thinly and added to a salad with shaved parmigiano reggiano and dressed with balsamic vinegar