Masterchef S02 ep12 : Jean-Louis Nomicos, Restaurant Lasserre, [Paris]
Interview with Jean-Louis Nomicos
Nomicos is a student of Senderen's Ducase as well as Marchesi and after 8 years at Lassere, has founds his own unique direction.
Nomicos: La Serre is known as a prestigious restaurant all over the world. I think that it is every
chef’s dream to work in this restaurant one day and my dream has come true.
Nomicos: Mr Lasserre opened his restaurants in 1942 now we are going to celebrate next year the
60th anniversary of his restaurant.
The 60th. Right.
Nomicos: We have just working at the prestigious … like Le Lido in Paris, La …
So he was working originally in these places?
Nomicos: Yes right, he was.
And this was during the Second World War for God’s sake.
Nomicos: Yeah you’re right but at the time we just sell carrots and beets and now we … because
good cuisine also ... but now is a fashion.
Nomicos: So Nomicos was trained by Mr Alan Ducas.
Nomicos: It’s something very personal, nobody in my family is in the restaurant business. I come
from a large family and saw my grandmother cook for many people. She loved cooking for many
people, that’s what made me want to cook. After which there was a succession of encounters with
people who are passionate about cooking and who involved me in this profession.
Nomicos: It is like that for every person who is passionate. When you have found a passion you
have found a goal you want to progress quickly.
Nomicos: The magic of the kitchen is the creativity. You always create. And you have to reinvent
yourself twice a day, that’s the most important for me. I could not work in public service where
you do the same thing day after day, this is not the case in our job. You work with products that are
alive, that come from the earth. Depending on the season, you cook them accordingly, you try to
be creative, that’s my passion and of course you try to please the customer.
Nomicos: What I want to say is that haut cuisine is respecting the ingredients that one is cooking.
You must respect the ingredients throughout the recipe to obtain a result that conserves the taste of
the products which is the base of your dish.
Nomicos: I think when you go to a restaurant you must understand what you eat. It should not be
complicated but of course it should be creative. When I prepare something I want the client to
understand what I have done, I would not like at the end of the meal that they don’t even
remember what they’ve eaten, that is very, very important for me.
Nomicos: In fact I have one principal. A dish should not have more than three ingredients. Three
main ingredients. The garnish and many spices as well as wine. There must not be a blending of
too many ingredients for our palate to distinguish. The rule of three is very important.
Nomicos: The difference lies really in details that are refined to the extreme, close to perfection. In
a three star you must perfect the details even more, regardless of ingredients or cost.
Nomicos: Because we are passionate, this passion makes us want to share it with people that are
sitting at our table. But, for this to happen there should be an alchemy between service and kitchen
that is orchestrated by one person, the chef. It’s very demanding, very high pressure and needs
maximum concentration. I could not do any other job, it’s something very, very personal. I need to
have that in my life.
OFFICIAL WEBSITE: Jean-louis Nomicos, Restaurant Lasserre, [Paris]