So rarely do the fancy places impress. After overpaying I often feel disgust, feign indifference or burst out in laughter (Joel Robuchon.) Then there is Nomiya. It sets such a high bar and hurdles it so effortlessly that I don't consider it another "fancy" - I place it in separate orbit. We compared notes and decided that this may be the best lunch we've ever had.
The meal started with champagne and view-taking. Nomiya is perched on top of the Palais de Tokyo inside a glass cube. There is just one table with twelve seats. The chef cooks a few feet away in a small kitchen at the other end of the cube. First up - scallops, coral and asparagus tips with a pesto foam.
é of asparagus with drops of olive oil. I'd been expecting the worst until I tasted a few bites of this first plate. It's hard to find the words to describe the perfection. Why don't other chefs cook and serve the coral (roe)? It was better than the scallop.
13 Avenue du President Wilson