Please wait

Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2025 All rights reserved

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

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

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

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."

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.

Disable your adblocker

These news might interest you

Bocuse d’Or 2027 : voici les candidats français sélectionnés pour le concours
News & Events
Bocuse d’Or 2027 : voici les candidats français sélectionnés pour le concours
Qui succédera au chef Paul Marcon ? Avant la prochaine édition de la biennale gastronomique en janvier 2027, les candidats s’affrontent pour représenter la France.
Ce restaurant 3 toques propose le paiement en 3 fois sans frais
News & Events
Ce restaurant 3 toques propose le paiement en 3 fois sans frais
Le chef Alain Llorca, à la tête d’un restaurant 3 toques à La Colle-sur-Loup, propose désormais à ses clients de régler leur repas en trois fois sans frais. Une initiative inédite dans le secteur de la gastronomie haut de gamme, pensée pour concilier excellence culinaire et réalités économiques.
France's best grocery stores rewarded, a profession put in the spotlight
Craftsmen & Know-How
France's best grocery stores rewarded, a profession put in the spotlight
As the next edition of Gourmet Selection takes place in September, the winners of the Best Grocery in France competition have been revealed. A wonderful opportunity to showcase exceptional products.
Frédéric Panaïotis, cellar master at Ruinart, dies aged 60
News & Events
Frédéric Panaïotis, cellar master at Ruinart, dies aged 60
Frédéric Panaïotis, head of the Ruinart cellars, died suddenly on Sunday June 15, 2025. The wine world pays tribute to him.
Where to eat seafood in Brittany? 7 places to enjoy it
Tables & Chefs
Where to eat seafood in Brittany? 7 places to enjoy it
Oyster platters, seafood platters and crab platters... Here are seven Breton addresses where seafood is king!
jfjei fdujezio ej jez ikà rer d
News & Events
jfjei fdujezio ej jez ikà rer d
jfjei fdujezio ej jez ikà rer djfjei fdujezio ej jez ikà rer djfjei fdujezio ej jez ikà rer djfjei fdujezio ej jez ikà rer djfjei fdujezio ej jez ikà rer djfjei fdujezio ej jez ikà rer djfjei fdujezio ej jez ikà rer djfjei fdujezio ej jez ikà rer d jfjei fdujezio ej jez ikà rer d jfjei fdujezio ej jez ikà rer djfjei fdujezio ej jez ikà rer djfjei fdujezio ej jez ikà rer dbdjbcdjockdpd
Become Partners