Tomy & Co

Two minutes from Rue Saint Dominique, this establishment bears the hallmark of Cambodian-born chef, Tomy Gousset, who is forging ahead in a no-holds barred, gleeful approach. A relative latecomer to food (23 years old), he perfected his skills at the Meurice, Taillevent and Boulud in New York. Today he plays a gourmet-bistro score, firmly in tune with his era, placing his “karma” (his own words) at the service of taste and the ingredient in a genuine spirit of local sourcing. His motto: “Simplicity and sophistication”, or, in our words this time: “A slap up good meal”!

Garden-to-Table Philosophy at Tomy & Co

• Tomy & Co emphasizes organic vegetables from Essonne and produce from the chef's own kitchen garden, bringing garden-grown ingredients to a Michelin-starred dining experience.

Interior and Branding: Black-and-Green Veggie-Wall Aesthetic

• The restaurant features a distinctive black-and-green interior with veggie illustrations on the walls; this decor is a signature across Tomy & Co and its sister venues, all decorated by Richard Lafond.

A Trio of 'Co' Venues Run by Tomy Gousset

• Opened in 2016 not far from the Eiffel Tower, Tomy & Co is part of a family of three concepts (Tomy & Co, Hugo & Co, Marso & Co) created by chef Tomy Gousset, expanding his approach beyond a single restaurant.

Signature Ingredients

• Seasonal vegetables from Essonne / kitchen garden produce: Central to Tomy Gousset's cuisine, this restaurant sources a steady stream of organic vegetables from his own garden in Essonne; these garden ingredients provide the color, crunch, and rooted freshness that define many plates.
• Black sea bream: A signature fish used in refined preparations that showcase clean ocean flavors and precise technique.
• Gravadlax with beetroot and caper flowers: A recurring pairing where gravadlax and beetroot are elevated with delicate caper flowers, often accompanied by a honey-mustard sauce, illustrating a balance of sweet, tangy, and herbal notes.
• Mandarin (mandarine) and radish: Citrus-bright accents that appear in seafood and raw preparations for brightness and crunch.
• Raw scallops (Saint-Jacques) with mandarin and radish: An example of Tomy & Co's approach to pristine seafood enhanced by vibrant produce and citrus.
• Foie gras: A luxe component used in combinations such as a chicken dish with broccoli-maize puree, signaling richness and depth.
• Broccoli-maize puree: A distinctive green puree that pairs with proteins to provide creaminess and vegetal sweetness.
• Truffle gnocchi: A luxury element adding aroma, texture, and indulgence to plates.
• Guinea fowl: A notable protein choice reflecting the restaurant's balance of rustic and refined flavors.

Tasting Menu (6 courses)

• 6 courses: €110
• Wine pairing (Accord METS & VINS): €90

Entrée-Plat-Dessert Menu

• Entrée / Plat / Dessert: €80

Note: Individual signature dishes listed on Restaurant Guru do not have separate per-dish prices in the provided data. The following are signature dishes that appear on the menu:

• Gnocchis à la truffe d’automne, crémeux de châtaignes & noisettes, parmesan & jus de volaille
• Bœuf cru au couteau & fine tartelette, navets pickles & radis vert, pesto de choux kale & cressonnette
• Gâteau de langoustine & sa bisque, salade d’endives rouges & citron confit, cèleri & gingembre
• Œuf mollet, cèpes en fricassée & chips de champignons de Paris, chorizo et ciboulette, croûtons
• Marinière de saint jacques & coquillages, poireau & shimeji, riz soufflés & herbes potagères
• Maigre & crevettes grises croustillantes, kumquat & fenouil gratiné au parmesan, ciboulette
• Paleron de bœuf & foie gras, truffe d’automne & purée de pomme de terre, chips de topinambour
• Suprême de pintade & maïs croquants, purée de brocolis au miso & polenta à l’ail noir, salade d’herbes
• Ganache au chocolat & feuilleté au miel, glace à la châtaignes & copeaux
• Poire confite & sa glace, lemon curd & amandes caramélisées, biscuit cuillère & infusion à la cannelle
• Figues en gelée & son sorbet, poivre de verveine & yaourt grec, tuile croustillante & sirop de balsamique
• Fromage de chèvre de mr.fabre / secret de compostelle / tomme au foin, chacun son chutney