Jean-Louis Nomicos, Gault&Millau d'Or 2024 for the Paris Ile-de-France region

Mathieu Dubus | 9/2/24, 4:04 PM

The chef at Nomicos restaurant in Paris was named Gault&Millau d'Or at the Gault&Millau Tour Paris Île-de-France 2024.

Jean-Louis Nomicos, chef of his eponymous Nomicos restaurant in Paris, was named Gault&Millau d'Or at the Gault&Millau Tour Paris Île-de-France. The event was held this Monday, September 2, 2024 at the Pavillon Royal in the capital's 16ᵉ arrondissement.

A chef and a restaurant with Mediterranean accents

Installed since 2010 in this setting bought from Joël Robuchon, the chef from Marseille has been a faithful companion of Alain Ducasse's kitchens. Attached to his native region, he pays homage to it in the dishes of his restaurant. "At Nomicos (3 toques), we cook very Mediterranean and Provençal cuisine, which suits me. It's my DNA," explains Jean-Louis Nomicos.

To source his ingredients, he tries to use local produce from the Île-de-France region as much as possible. When this is not possible, he uses the "very beautiful Rungis market". "We mustn't forget that it offers us beautiful products from all over France".

On the plates, this sensitivity to the city of Marseille and its terroir translates into dishes full of sunshine. Like the "red mullet cooked with a drizzle of olive oil and topped with marjoram. The whole is placed on a fine caramelized onion marmalade with eggplant and marjoram. Finally, the dish is topped with anchovy bagna cauda. This is truly a dish close to my heart."

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Gault&Millau d'Or 2024

"This is a distinction I sincerely didn't expect. I'm extremely honored. You have to live up to an award like this, which means continuing to work with passion," confides the Nomicos chef. "It also makes you want to surpass yourself," he adds.

A humble and discreet person by nature, Jean-Louis Nomicos "wanted to give a tip of the hat to Jennifer Boulai", his restaurant manager: "I've been working with her for several years, and what she does in the restaurant is the culmination of our work in the kitchen. She's passionate about what she does, and welcomes customers as if they were her own," explains the new Gault&Millau d'Or.

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