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“fine dining,nothing fancy” 4 of 5 stars
Review of Les tablettes Jean Louis Nomicos

Les tablettes Jean Louis Nomicos
16, avenue Bugeaud, 75016 Paris, France (Passy)
01 56 28 16 16
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Ranked #295 of 13,448 Restaurants in Paris
Cuisines: French
More restaurant details
Restaurant details
Good for: Doing business, Special occasions, Entertaining clients
Dining options: Lunch, Dinner, Reservations, Late Night
Neighborhood: Passy
Istanbul, Turkey
4 reviews 4 reviews
4 restaurant reviews
3 helpful votes 3 helpful votes
“fine dining,nothing fancy”
4 of 5 stars Reviewed October 14, 2013

It was a pleasant dining experience. The dining room was a bit small but looks enough spacious thanks to tge mirrored walls. Wine selection was local and offered prestigious ones. I would reccomend

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306 reviews from our community

Visitor rating
Rating summary
Date | Rating
  • Dutch first
  • English first
  • French first
  • German first
  • Italian first
  • Japanese first
  • Portuguese first
  • Spanish first
  • Swedish first
  • Any
English first
San Francisco, California
Top Contributor
52 reviews 52 reviews
25 restaurant reviews
Reviews in 18 cities Reviews in 18 cities
14 helpful votes 14 helpful votes
“Elegant and Delectable”
5 of 5 stars Reviewed October 7, 2013

We enjoyed a dinner at this restaurant within walking distance of our hotel. The staff watches for diners and opens the door for you, making this a very welcoming start to a wonderful dining experience. Service was very professional, and we enjoyed everything from the amuse bouche to the dessert; the menu decouverte was a very nice way to sample a variety of dishes and the pricing was excellent for the quality of ingredients, flavors, presentation and creativity. This is a meal to be savoured with each course. The room filled up but table spacing allows for private conversations. The decor is minimalist but warm. We would recommend this restaurant and plan to visit again on our next trip to Paris.

  • Visited September 2013
    • 5 of 5 stars Value
    • 5 of 5 stars Atmosphere
    • 5 of 5 stars Service
    • 5 of 5 stars Food
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Paris, France
Senior Contributor
40 reviews 40 reviews
36 restaurant reviews
Reviews in 15 cities Reviews in 15 cities
15 helpful votes 15 helpful votes
“Reliably good”
5 of 5 stars Reviewed October 1, 2013

The food here is fresh, seasonal and inventive, and the menu decouverte is a relative bargain as it includes wine, an appetizer, a fish course, a meat course and dessert. The atmosphere is more minimalist than festive--really surprisingly spare for a restaurant of this caliber. Prior restaurants which have occupied this space have been much more elaborate. It attracts an eclectic crowd, including quite a few Americans, so English is heard throughout the intimate diningrooms. Service is generally good and tends towards the relaxed rather than stuffy. It's a reliable choice for a special evening out in Paris.

  • Visited September 2013
    • 4 of 5 stars Value
    • 3 of 5 stars Atmosphere
    • 4 of 5 stars Service
    • 5 of 5 stars Food
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Curitiba, PR
Senior Contributor
36 reviews 36 reviews
23 restaurant reviews
Reviews in 11 cities Reviews in 11 cities
20 helpful votes 20 helpful votes
“Great Food and Location”
4 of 5 stars Reviewed September 3, 2013

We were directed to Les Tablettes by our Concierge as a great restaurant within walking distance of our hotel. We were there on a Wednesday evening and although the décor was inviting and modern, there were only 2 other tables of diners which put a damper on the ambiance.
Our waiter made a fantastic wine recommendation that paired very well with our meal. We had the lamb and the filet mignon which were outstanding. The presentation of the food was beautiful. The portion sizes looked small at first glance, but were perfect. Would recommend it to other fellow travelers.

  • Visited August 2013
    • 3 of 5 stars Value
    • 3 of 5 stars Atmosphere
    • 4 of 5 stars Service
    • 4 of 5 stars Food
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1 review
“Pretentious and underwhelming”
2 of 5 stars Reviewed August 31, 2013 via mobile

Through the countless Parisian boucheries offered throughout the city of Paris, Chef Jean-Louis Nomicos offers a bright though somewhat pretentious perspective of Parisian cuisine. The michelen star awarded restaurant offered gastronomic delecacies heavly influenced by mediterinian flavours. Upon first arivval, the staff whom greated us were very attentive and friendly; amongst all the staff actually, a very high sense of perfessionalism was present. Though my only complaint would be to the sever who continuously and monitunously place the cutlery on the wrong side of my table during every course, and even further making it appearant through his distraight facial expressions. Eating in the dinning room was quite possibly the most awkwardly situated experience of my life. The entire room was silent; if one was to drop a piece of cutlery, the sound would swallow the room whole. My coligue and I whispered over the menu, which offered typical parisian cuisine and a seasonal menu that we had the oppertunity to sample. Though the ambiance was uncomfortable, the interior decor was refreshing and inviting, providing a new perspective to french eateries just as the food did so. Amongst the course of many plates, the first dish that arrived (compliments of the chef) happened to be my favourite. Two hollow shell waffers were presented, one was garnished with butter mashed potatoes and shaved truffle, which I found to be extremely pretentious as the truffle flavor was completely lost amongst the starch, and the second was a whipped ricotta topped with tomatoe, basil and kalamata olive, which served to be the perfect amûse and my favorite component to the whole meal. The typical salted butter and bread arrived next as custom of any restaurant, which sadly proved more flavorful than most of the eclectic components we were offered. Following the butter came a layered mousse of tomatoe, fennel, anise and shaved ice. Though each component tasted paculiar, they established an odd sort of hormony together, as the taste still remains un-explainable for me, the course itself was definitely an original. Following this was a whimsical and beautifully presented plate of stuffed zucchini flower garnished with mint pesto, kalamata olives, slivered almond and an acidic yellow tomatoe purée. The plate was elegant and light, as the acidity of the purée cut through the slight richness of the zucchini flower filling. Though slightly underseaoned, the components estsblished a sincere sence of harmony. Proceeding this course was a perfectly executed John Dory, napéd with a virgin-saffron dressing, and garnished with a ratatouille salsa, sautéed fennel and an undestinguishable potatoe purée. Sadly the Safron sauce did not taste of saffron, in fact, the sauce tasted of the John Dory and the John Dory tasted of nothing. My favourite component of the plate was the sautéed fennel which was simply garnished with raw maldon salt. In the succession of many dishes came a pretentious plate of macaroni shells stuffed with veal, celery and of course, truffle. The macaroni itself was good, but the filling was overly tectured and non-uniform making the dish heavy and unappetizing. Further to this, the pasta was dressed with a sauce made of fois gras, which through the cooking of the liver delecacy, had become bitter and unpleasent. The two powerful flavors of truffle and fois gras fought each other and frankly I wish my palate had not have been in the middle of it. The next plate was a wrapped sadle of lamb which was cooked perfectly. It was dressed with a suddle demi-glace along with an underseasoned zucchini purée, and what seemed to be a corn cake with savory, which in my opinion did not even belong on the plate. The three seperated components made the dish non-cohesive and un-harmonic. Though the lamb faired well, it would have faired better without the other garnishes. Proceeding the dinner, we recieved a trio of sweet offerings which served more liberating to the chefs talents than the previous courses. First was a sublime raseberry sorbet garnished with beautiful red summer berries, an airy mirangue, fromage blanc, lime zest and verbena. The dessert was sophisticated, subtle, bright and refreshing - though to this, the following course served as a juxstaposition. A Grande cru chocolate was presented with a mascapone emulsion and a cocoa sorbet. Though it did intergrate particular textures with the chocolate, the dish was heavy and simple; no other underling flavors besides chocolate was present. Our last course was a miriade of micro-pastries, starting with a strawberry macaroon, and proceeding to a orange candy, a berry trufle and a macaron topped with a basil stuffed rasberry which was utter decadence. In all, the progression of the meal offered by chef Nomicos was fair, though I found most plates to be very underwhelming. As far as the price, the amount was justified considering the many plates that were offered to us, though still at that price, I had much higher expectations. Even though the execution of individual components were next to flawless, the idea of receiving incredible and re-inventive Parisian cuisine was a false notion. I feel as if more modern cuisine has fallen under this pretentious veil of ignorance where luxary is prioritized over taste and imagination has taken the place of quality. Even the simple basic culinary technique of seasoning has seemed to be forgotten. At this level of culinary refinement, food must not just be presented in a formidable and appealing method, but must be taken from something ordinary and transformed into something extravagant. Through the course of my dinner experience, Les Tablettes has provided me with a new perspective of Parisian cusine in which I may hope to never look at again.

  • Visited August 2013
    • 3 of 5 stars Value
    • 2 of 5 stars Atmosphere
    • 4 of 5 stars Service
    • 2 of 5 stars Food
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