Jean Louis Nomicos, portrait of a Michelin-starred Chef

Jean-Louis Nomicos was born in the countryside of Marseille. The fragrances of the scrubland, the vapours of anise infused fennel, the sun-soaked vegetables, the iodized force of sea urchins, the delicacy of red snappers’ flesh, all these memories of Mediterranean scents and flavours inspire his cuisine. This chef had always dreamt of being a cook and at the age of 18 joins Alain Ducasse in Juan-les-Pins. By his side Jean-Louis learns about the culture of produce and techniques that exalt their tastes. At 27, he becomes a chef at La Grande Cascade where he creates his famous Macaroni with truffle and foie gras, a dish that is reproduced today by many of his counterparts. Then follow the years at Lasserre where he creates technical and refined cuisine and later got awarded two stars. After all these magnificent experiences, he craves freedom and takes over the old address of La Table de Joël Robuchon. Always modest he calls it Les Tablettes as a tribute to his predecessor. Here he offers a menu that changes according to what is available at the market and where one can find some of his signature dishes.

In 2014, LVMH entrusts him with establishing the restaurant of the Vuitton Foundation, The Frank, where he becomes the managing director. Today, more than ever, the Michelin star chef follows his instincts in his restaurant Le Nomicos, a place which mirrors his image and desires with Zen decor; pure, light and airy, evoking memories of his roots. The creativity of Jean-Louis Nomicos is based on an apparent simplicity which hides immense technique, with delicate tastes high in demand: “The simple and true produce of the Mediterranean constitutes the inexhaustible source of my inspiration”.Today, more than ever, the Michelin star chef follows his instincts in his restaurant Le Nomicos Share