Finding a great open restaurant in Paris on a Sunday could sometimes be a challenge, and that is why we were very happy when we were able to secure a reservation at Les Tablettes de Jean-Louis Nomicos. Trained by Alain Ducasse, Nomicos most recently cooked at Lasserre, but now he’s taken over the space formerly occupied by La Table de Joël Robuchon in the 16th arrondissement of Paris. To provide the perfect setting for his cuisine, the interior draws inspiration from the form and texture of a basket, interlaced strips of walnut cover the walls and ceiling, weaving a vault over the diners’ heads, designed by architect Anne-Cécile Comar. It really makes you feel like you are in a giant basket. Before the dinner, I-Pads are brought to the table at the beginning of the meal loaded with the menus, the wine lists and a little film about black truffles and the chefs signature dish. The short Mediterranean menu changes frequently according to the availability of fresh seasonal ingredients and the inspiration of Nomicos. The dinner started with some wonderful Amuse Bouches. Great appetizer to get the taste buds going. The degustation menu started with squids, I am not a huge fan of squids, they are often overcooked and gets to chewy but here it was cooked perfectly. If I have any complaints about the course it would be that it was too dry. It was followed up by a very flavorful roasted lobster in a pungent broth. Nice depth but maybe too heavy on the broth. After these two starters, Chef Nomicos really showed off what he can do. The next course was a sea bass with some stuffed zucchini flowers and it was a tremendous dish. The zucchini flowers looked okay but when you cut into them this wonderful creme oozed out and really complemented the dish. My wife being vegan had a great vegan course, colorful, flavorful and very beautiful to look at. I am adding a picture of it as well - sometimes chefs have problems creating something for my wife but this course was fantastic. The next course was Chef Nomicos signature dish. It is long penne-like pasta tube that are filled with foie gras and truffles. He then pours the most rich veal au jus on top of everything. It is simply amazing, rich, flavorful, but still well balanced. After the signature course Chef Nomicos served a good beef with some soft onions, olives and tomatoes. Well balanced, but not spectacular. After the beef, the menu provided a trio of cheeses. Cheese is always a nice wrap-up of the savory section of a meal. The first dessert was strawberries - nothing fancy but strawberries grown slowly in a rich soil tastes so much more than the ones you get in a supermarket. I truly enjoyed the freshness and the richness of the berries. We finished off the meal with a nice chocolate souffle and a mascarpone emulsion. Tasty and a good ending to a nice meal. The wine lists is good, the food is great, my only complaint was the speed of service. Our waitress was a little bit reluctant in the beginning to serve me the degustation menu while my wife only had three vegan courses. After some pleading she changed her mind. I like that kind of flexibility. The service was okay until half-way through when the restaurant started to fill up. At the end of our meal, the restaurant was full and we could tell that the staff was getting overwhelmed. It took the staff 40 minutes to provide us with the bill. And when you want to start heading home, and you wait, and you wait and then you wait some more - it eventually affects the whole dining experience. Did it affect our overall experience - yes, it did. Will we come back again - thanks to the foie gras and truffle filled pastas the answer is a resounding yes.
2 Comments
1/11/2017 02:22:15 am
Wow! its very tasty and yummy its a good and perfect meal for the gust some time we not know what we cook for the gust but through your post we know easily and its very amazing so i know that that Paris very famous due to this reason.
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