Nonos & Comestibles

The Hôtel de Crillon, the legendary grand hotel on Place de la Concorde, has brought in the three-starred chef Paul Pairet to completely rethink the Brasserie d'Aumont. You'll have had an opportunity to discover him in the Top Chef show in 2020, wearing his cap and glasses, dispensing precious advice to the future great chefs of the French gastronomy scene every season.

Nonos & Comestibles, a restaurant and grocery shop at the hotel

The Brasserie d'Aumont now becomes Nonos & Comestibles, a double-faceted restaurant that sees this French chef getting back to his roots. A restaurant-grocery shop that seeks to bring Parisians and visitors together in a friendly setting, to share a love of gastronomy.

Nonos is the restaurant part, where the chef Paul Pairet brings us his take on the French-style grill. The restaurant offers a timeless cuisine with a wide selection of modern, generous and tasty recipes.

And Comestibles is both a cafeteria and a grocery store where you'll find a wonderful selection of seafood, cold cuts, smoked fish and **cheeses.
A double concept that makes the Hôtel de Crillon affordable to all, with prices starting at €6. An atypical establishment in which to enjoy timeless cuisine at an affordable price. This is the recipe for success at Nonos & Comestibles!

Paul Pairet, a chef with multiple influences

After travelling the world, Paul Pairet settled in the Chinese metropolis of Shanghai, where he took over the management of four restaurants, including the highly reputed Ultraviolet, a restaurant with a 3-star rating in the Michelin guide since 2017. His nominations and recognition don't stop there, as he was voted the world's best restaurateur in 2018 by the Grandes Tables du Monde association.

Paul Pairet's cooking always offers an exciting sensory experience. It was therefore quite natural that the Crillon chose this inventive, avant-garde and multi-faceted chef to completely reinvent the Brasserie d'Aumont. Back in Paris, a new adventure is beginning for the great chef at a new restaurant set to go a long way.