Les Tablettes

In the old La Table de Joël Robuchon location, Les Tablettes reopens with a new chef (Jean-Louis Nomicos) and a pop attitude.

Practical information

Address: 16 avenue Bugeaud, 75016
Nearest transport: Victor Hugo (2)
Hours: Open every day
Reservations: Book a few days in advance
Telephone: 01 56 28 16 16
Website

View larger map View a map of all of our restaurants here.
Average price for lunch: 58€ menu
Average price for dinner: More than 100€
Style of cuisine: Modern French
Special attributes: renowned chef, open Sunday, open Monday, valet parking, open every day
Type of crowd: suits, foodies, tourists
Interior: elegant & luxe
Atmosphere: formal

Reviews of interest

• Patricia Wells (2011) “A daurade tartare paired with shiso and mango seemed to have no point and was simply bland. A langoustine broth with a tiny mound of minced langoustines seemed a waste…I think the chef is not aware of what incredible competition he has these days in Paris.”
• Alexander Lobrano (2011) “…sunny contemporary French dishes that manage to be sincere and homey and sophisticated at the same time…a well-dressed table with serious cooking and sturdy prices in that niche on the Paris culinary totem pole just below haute cuisine…”
• Emmanuel Rubin – Le Figaro (2011) (out of 4) “En attendant la virtualisation totale des appétits, du plat de l’iPad au creux de l’assiette, la cuisine trouve encore, ici, à prendre relief autour des compositions de Jean-Louis Nomicos, directement passé, lui, des charmes vieille France du Lasserre aux rectitudes d’un design contemporain, bon geek, bon genre.”
• Francois-Régis Gaudry – L’Express (2011) “Juste, pointilliste, délibérément grand genre…L’addition? Une divine surprise… enfin, pour les anciens clients de chez Lasserre.”
• Gilles Pudlowski (2011) “Le style maison? La simplicité en majesté. Les plats signature du gars Jean-Louis sont là, les fameux macaronis au foie gras et truffe ou la royale de fenouil aux oursins. Mais tout ce qui se propose là représente du travail d’équilibriste agile…”
• Luxeat (2011) “Jean- Louis Nomicos cooking is a very influenced by his Provençal roots. “Scallops with bouillabaisse juice”, “beef filet with foie gras and black olives” or “foie gras confit ,rissoles (deep fried pastry) with lemon”… Yes, the dishes are quite classical yet they are so well executed that you really travel…”
• Jerome Berger – A Nous Paris (2011) “En plein XVIe bling bling, sept jours sur sept, une entrée, un plat, un fromage, un dessert, le choix à chaque fois, l’eau, les vins et le café compris, pour… 58€.”

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