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| | Since he arrived in 2001, he has made his mark by creating new gourmet dishes in the great French tradition, such as ‘macaroni with black truffl es and foie gras’, inspired by a recipe of Auguste Escoffi er, a great 19th century master chef. He has also used his exceptional culinary fl air to breathe new life into classic house recipes, such as ‘pigeon André Malraux’ or ‘duckling Challans ŕ l’orange’. Jean Louis Nomicos creativity is cristalised by plates with subtle and original fl avours. It is Nomicos’ guiding principle that ingredients are an infi nite source of inspiration and must be varied according to the season and treated with the utmost respect. | |
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