Check out our New Year's Eve 2027 menu!
The Menu …
Comme Chai Toi
Menu
Reservation
Exceptional products...
Groups and Private Events
Chroniques d'un restaurateur
Gift cards
About us
Recruitment
Contact
Our other establishment
Change language

Menu

To offer you the best, we work to the slate and our menu evolves with the seasons and our producers.
STARTERS
DISHES
CHEESES
DESSERT

STARTERS

  • Homemade

    Seasonal

    Image of Comme Chai Toi

    Farmhouse Brie Fondue from La Tremblaye Farm in Boissière-l'École

    Farmhouse Brie fondue, made from milk produced at a permaculture farm raising Jersey cows located 50 km west of Paris, served with honey from Parisian rooftops, rosemary from the garden, and red onion. Served with a house-made brioche, seared on the griddle.

    Vegetarian

    €14

  • Homemade

    Seasonal

    Image of Comme Chai Toi

    Luckwarm sauté of chanterelles, oyster mushrooms, button mushrooms, and white truffle

    Fresh, seasonal French mushrooms seared on the plancha and served with a warm siphon of Italian white truffle. Accompanied by a cold poached egg and croutons rubbed with olive oil from Château Calissanne in Lançon-de-Provence

    Vegetarian

    €23

  • Homemade

    Seasonal

    Image of Comme Chai Toi

    A regional platter for 2 to share

    Cooked and raw Rouergue ham from the Bousquet family, raised on pastures in the Aveyron region for 200 years. Duck from the Bèlvindière farm served as house-made foie gras with cognac and as carpaccio marinated in Sauternes, Malossols pickles from Hugo, and house-made clarified butter with bird’s eye chili.
    €28

  • Homemade

    Seasonal

    Image of Comme Chai Toi

    Provençal Butternut Squash Soup with Cumin Cream

    A creamy soup served hot, made with squash grown in Rognonas (Bouches-du-Rhône). Served with homemade cumin cream, a lace-patterned tuile, and roasted squash seeds.

    Vegetarian

    Vegan

    €15

DISHES

  • Homemade

    Seasonal

    Image of Comme Chai Toi

    The Cabbage Quintet Plays Its Vegetarian Symphony

    Blanched green cabbage leaf stuffed with roasted white cabbage, served with cauliflower whipped cream flavored with fresh Madagascar vanilla, pickled Romanesco broccoli florets, red cabbage chutney, and roasted Brussels sprouts.

    Vegetarian

    Vegan

    €29

  • Seasonal

    Homemade

    Image of Comme Chai Toi

    Thick slice of Salmon half cooked with Tomato Vierge Sauce

    A cut of fish with pink, meaty flesh, seared on the outside with a raw center. Served with a sauce vierge made with olive oil, tomatoes, olives, capers, red onions, shallots, and parsley. Accompanied by a Vendée blackcurrant caramel.
    €29

  • Homemade

    Seasonal

    Image of Comme Chai Toi

    Stuffed guinea fowl thigh (approx. 300 g) from Eure-et-Loir, served with cognac cream sauce

    Poultry from the Belvindière farm (28), stuffed with thyme, prunes, walnuts, and 12-month-aged raw ham from Aveyron. Wrapped in Breton smoked bacon and served with a sauce made from Label Rouge Rouergue ham, flavored with rosemary, oregano, and cognac.
    €36

  • Homemade

    Seasonal

    Image of Comme Chai Toi

    Duroc pork tenderloin wrapped in Breton bacon, with red wine caramel and fresh green tapenade

    The most tender and leanest cut of Duroc pork, seasoned with rosemary and oregano, then seared on the plancha. Served on a bed of tapenade made with rosemary, tarragon, thyme, parsley, red onions, almonds, prunes, olive oil, and green olives.
    €29

  • Seasonal

    Homemade

    Image of Comme Chai Toi

    Aubrac beef brisket, slow-cooked for 12 hours, served with a Vendée blackberry gastrique

    Braised in a mixture of blackberries, ginger, garlic, parsley, thyme, and rosemary. Served with its beef jus reduced with white wine, blackberry gastrique, and roasted peanuts, presented as a ballotine.
    €29

  • Homemade

    Seasonal

    Image of Comme Chai Toi

    A trio of side dishes to share

    Double-fried house-made fries. Lentils with a vinaigrette made with honey, parsley, red onions, and toasted walnuts. Parsnip purée whipped with olive oil and potatoes. THE FIRST TRIO IS INCLUDED; additional trios are available for an extra charge.
    €6

CHEESES

  • Sélection de fromage fermier multimédaillé de la Ferme de la Tremblaye avec chutney prune et oignon rouge.

    A piece of cheese from Ferme de la Tremblaye with red plum and red onion chutney

    One of a selection of four award-winning cheeses produced sustainably in the Yvelines region: Jouvenceau (goat), Bleu de la Boissière (goat), Pavé de Paris (cow and goat), and Brie Fermier (cow)

    Vegetarian

    €5
  • Planche complète de 4 fromages écologiques de la Ferme de la Tremblaye avec son chutney maison.

    The cheese platter from Ferme de la Tremblaye with its red plum and red onion chutney

    The complete selection of four award-winning cheeses produced sustainably in the Yvelines region: Jouvenceau (goat), Bleu de la Boissière (goat), Pavé de Paris (cow and goat), and Brie Fermier (cow)

    Vegetarian

    €16

DESSERT

  • Homemade

    Seasonal

    Image of Comme Chai Toi

    Chilled Aveyron Mirabelle Plum Purée with Golden Delicious Apple Ice Cream

    A dessert featuring yellow plums paired with a pan-roasted mixture of mirabelle plums glazed with honey, lime zest, effervescent sugar beads, and a vegetable charcoal tuile. Served with homemade apple ice cream made from apples from the Valloire orchards (HVE) and lemon juice.

    Vegetarian

    Vegan

    €15

  • Seasonal

    Homemade

    Image of Comme Chai Toi

    Old-Fashioned French Toast with Fresh Vanilla Ice Cream

    A flaky brioche made in the style of French toast and golden with cane sugar. Served with plant-based cream ice cream and fresh Madagascar vanilla, salted butter caramel, and roasted cashews.

    Vegetarian

    €15

  • Homemade

    Seasonal

    Figues violettes bio de Solliès rôties au miel des toits de Paris et thym, avec glace au chèvre frais.

    Sollies Pont figs, honey, thyme, and goat cheese

    Purple figs from Sollies-le-Pont, grown by a small organic farmer on the road to Sauvebonne, roasted with honey from the rooftops of Paris and thyme from the garden, served warm with whipped cream flavored with agave syrup. Fresh goat cheese ice cream made with oat and soy milk, served with a sesame-poppy seed tuile

    Vegetarian

    €15

  • Homemade

    Seasonal

    Le best-seller "Tellement Bon" : sablé cacao, caramel beurre salé, ganache chocolat lacté et siphon chocolat blanc.

    Martine's "Tellement Bon

    The restaurant must-have: two 55% cocoa shortbread tarts in crumble, salted butter caramel, milky caramel chocolate ganache, white chocolate siphon and 75% dark chocolate tuile.

    Vegetarian

    €17

Food Allergies and Intolerances

Please find below a list of allergens that may be present in our menus. These are indicated next to the title of each dish, if any.
Dairy
Egg
Gluten
Tree nut
Sesame
Peanut
Sulphites
Fish

Discover also