Noblesse oblige

The restaurant


The Noblesse Oblige Restaurant is in Milan.
It seats about 60 people indoors and 15 people outside, on the summer patio. The place is fully air conditioned and offers care of the details: wide tables that allow comfortable movements, low lights and warm colours for total comfort.
The Restaurant was opened by chef Paolo Chiara. Noblesse Oblige, the restaurant’s name, was chosen to express its founder’s true intentions, namely: to create a Restaurant in which excellent service and sophisticated cuisine are a must

The cuisine


Quality, authenticity, technique and a pinch of creativity are united in the constant quest for the best dishes, the simplest dishes, those without useless sophistication and repetitions, the dishes that satiate the body and enchant the senses with their wealth of unique flavours.
The Noblesse Oblige Restaurant offers only seasonal dishes. We use high quality products, carefully chosen by the chef. Our preference is for short cooking times and scarce seasonings, in order to emphasise the scents and flavours of each creation.

The Chef


Paolo Chiara, known professionally as Paul Kler, was born in Milan in 1972. Paolo grew up with his mother and grandmother, who were frequently busy in the kitchen to cater to the hunger of the many friends and relatives that used to visit them.
He immediately demonstrated his interest and special attitude for the art of cooking. He tried, tried again, and finally succeeded. He remembered his mother and grandmother, repeated their moves. He tastes, changes, personalises ancient recipes, and invents new ones.
While he was still a boy, his other, grand passion emerged: architecture. Paolo however, continued cooking, while at the same time contemplating Giorgio Vasari’s Renaissance genius or Renzo Piano’s modern one, until, finally, the culinary art and architecture merged inextricably together.
Maybe this is the reason why Paul Kler’s cuisine today, after 20 years of study and experience gathered all around the world following the work of famous international chefs, resembles an architectural work: doses, scents, colours, combinations, design, all have their proper places in the quest for a perfection that can satisfy the most demanding palates.