NOMICOS

Name: NOMICOS
Address: Paris
Price range: €24 - €178

★ 4.6 (628)

Menus

Our tasting menus served for all the guests

Blue Lobster Menu

Menu Autour du Homard

Raw in tartare with oyster and caviar * The claws in wood mushrooms cappuccino and samphire * Fine ravioli with coral and tagette, shitake * Grilled tail with chestnut honey and rosemary * Archipel Nomicos, cocoa sorbet

A tasting menu entirely dedicated to lobster. It features the crustacean in various forms, from fresh tartare to cooked preparations accompanied by woody and herbaceous flavors. A luxurious experience for seafood lovers.

€178 ≈ $206.00

Signature Menu

Menu Signature

Poached egg from the farm “Les Secrets de nos Vergers”, pumpkin and chestnuts * Grilled scallops, chestnut honey and rosemary * Macaroni with black truffle and duck foie gras in light gratin * Veal fillet with wood mushrooms and candied lemon * Archipel Nomicos, cocoa sorbet * Absinthe granita, tomato marmalade with vanilla, fennel ice cream

The chef's emblematic gastronomic journey, highlighting noble products such as black truffle, foie gras, and scallops. This multi-course menu offers a complete overview of the house's refined and creative cuisine.

€165 ≈ $191.00

Seasonal Menu

Menu de Saison

Garden of vegetables, beetroot condiment with cherry vinegar * Grilled scallops, chestnut honey and rosemary * Quail in two cooking methods with black olives and thyme flower * Archipel Nomicos, cocoa sorbet

A menu that celebrates seasonal products, with particular attention to vegetables and seasonal meats like quail. The dishes combine vegetable freshness and Provençal flavors like black olive and thyme.

€145 ≈ $168.00

Starters

Black truffle Tuber Melanosporum

Truffe noire Tuber Melanosporum

Lightly gratinated macaroni with parmesan, duck foie gras, veal jus

A rich and decadent starter combining macaroni gratinated with parmesan, black truffle, and duck foie gras. It is all brought together by a flavorful veal jus. A classic of French haute cuisine.

€62 ≈ $72.00

Blue lobster in carpaccio

Homard bleu en carpaccio

Granny Smith apple, caviar lime marinated in ponzu

Thin slices of raw blue lobster served as carpaccio. The dish is refreshed by the acidity of green apple and caviar lime pearls, with an Asian touch of ponzu sauce.

€58 ≈ $67.00

Boletus mushrooms cooked and raw

Cèpes cuits et crus

"Perfect" egg in a mushroom emulsion with tonka bean flavors

A variation of boletus mushrooms served raw and cooked to play with textures. Accompanied by a low-temperature cooked egg (perfect egg) and an emulsion flavored with tonka bean.

€56 ≈ $65.00

Fish

Grilled blue lobster strips

Homard bleu en aiguillettes grillées

Miso-lacquered, enhanced with cherry vinegar

Grilled blue lobster pieces lacquered with a miso sauce for a deep umami flavor. Cherry vinegar provides a fruity acidity that balances the richness of the dish.

€79 ≈ $92.00

Wild sea bass and Imperial caviar

Bar sauvage et caviar Impérial

Menton lemon sabayon, amaranth and New Zealand spinach shoots

Wild sea bass fillet accompanied by imperial quality caviar. Served with a creamy Menton lemon sabayon and fresh herbs such as amaranth and New Zealand spinach.

€78 ≈ $90.00

Pollock loin in bouillabaisse

Dos de lieu jaune en bouillabaisse

Heart of fennel and melting potatoes, saffron rouille

A piece of pollock loin prepared in the style of Provençal bouillabaisse. Garnished with fennel, melting potatoes, and the traditional saffron rouille sauce.

€57 ≈ $66.00

Meats

Veal loin cooked very slowly

Noix de veau cuite très lentement

Full-bodied jus with candied lemon, Paimpol coco beans with sage and parmesan

Tender veal loin cooked slowly. Served with an intense candied lemon jus and Paimpol coco beans with sage and parmesan.

€72 ≈ $83.00

Provençal beef fillet

Filet de bœuf à la Provençale

Herb ravioli, black olives and sun-dried tomatoes

Tender beef fillet prepared with flavors from the South of France. Accompanied by herb ravioli, black olives, and sweet and savory sun-dried tomatoes.

€78 ≈ $90.00

Quail in two cooking methods

Caille en deux cuissons

Southern vegetable tian, cherry vinegar jus

Quail prepared in two different ways to vary textures. Served with a tian of Mediterranean vegetables and a deglazed jus with cherry vinegar.

€67 ≈ $78.00

Cheese

Selection of aged cheeses from Laurent Dubois, Master cheese ager MOF

Sélection de fromages affinés de Laurent Dubois, Maître fromager MOF

An assortment of French cheeses aged to perfection, selected by Laurent Dubois, Meilleur Ouvrier de France. Ideal for discovering the diversity of cheese-making regions.

€25 ≈ $29.00

Desserts

Absinthe Granita

Granité à l’Absinthe

Tomato marmalade with vanilla, fennel ice cream

A daring and refreshing dessert based on crushed absinthe ice. It is paired with a tomato marmalade sweetened with vanilla and fennel ice cream for an aniseed profile.

€24 ≈ $28.00

Marjoram Baba

Baba à la marjolaine

Solliès figs, fig leaf ice cream

A revisited classic baba, flavored with the aromatic herb marjoram. Served with fresh Solliès figs and fig leaf ice cream.

€24 ≈ $28.00

Grand cru chocolate crisp

Croustillant au chocolat grand cru

Creamy anise flavors, cocoa sorbet

A textured dessert for lovers of high-quality dark chocolate. It combines the crispness of chocolate with a creamy anise flavor and an intense cocoa sorbet.

€25 ≈ $29.00

End of menu

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