Jean Louis Nomicos

[Jean Louis Nomicos @JLNomicos]

Tonight, I pay hommage to #French cuisine in both of my restaurants for the @good_france event!

[Jean Louis Nomicos @JLNomicos]

Pink everything to shake up this gloomy weather...

[Jean Louis Nomicos @JLNomicos]

The precision of a conductor!

[Jean Louis Nomicos @JLNomicos]

For those who don't have much of a sweet tooth... the Jambon-beurre for a tasty goûter!

[Jean Louis Nomicos @JLNomicos]

Italian meringues under the blowtorch before getting to the tables...

[Jean Louis Nomicos @JLNomicos]

Sebastian at work during a cocktail at Le Frank

[Jean Louis Nomicos @JLNomicos]

Homemade ravioli, simplicity at its finest

[Jean Louis Nomicos @JLNomicos]

Frank Gehry's fishes delicately light up at night to give the glass chrysalid a unique atmosphere...

[Jean Louis Nomicos @JLNomicos]

I like working with textures to achieve a surprising result like chocolate shortbread & vanilla/banana creamy pearls

[Jean Louis Nomicos @JLNomicos]

1st Extravagant Dinner at the Frank Saturday, around @olafureliasson 's exhibition...Yellow! http://t.co/Rc56rA9374

[Jean Louis Nomicos @JLNomicos]

Scallops at the Tablettes are delivered fresh everyday, sustainable fishing by the fishermen I trust!

[Jean Louis Nomicos @JLNomicos]

Seasonal vegetables at Le Frank... Turnips, cauliflowers, but pink!

[Jean Louis Nomicos @JLNomicos]

Emmanuel Ryon, Pâtisserie World Champion, is now creating exclusive pastries at the Frank

[François-Régis Gaudry @frgaudry]

Caille farcie au foie gras et champignons, légumes d'hiver aux fruits secs, Les Tablettes, #Paris 16e,… http://t.co/yK24DxXPib

[François-Régis Gaudry @frgaudry]

Ravioli de lamelles de PDT au porimarron et #truffe noire dans le menu dej à 42 € de Jean-Louis… http://t.co/yMCU39K7zB

[Jean Louis Nomicos @JLNomicos]

The Frank's motto: freshness... and more freshness!

[Jean Louis Nomicos @JLNomicos]

Victor and Anthony, focused in the kitchen...

[Jean Louis Nomicos @JLNomicos]

The Franks's Caesar salad. A contemporary interpretation of an American classic that was once a finger food!

[Jean Louis Nomicos @JLNomicos]

Lunch composition, light, natural and inspired... http://t.co/MVpWcu4yrS

[Jean Louis Nomicos @JLNomicos]

Madeleines in the making http://t.co/19Ce0vNQpr