Restaurant TOYO

A three-course lunch set featuring a starter, main dish, and dessert. Available only on weekdays. A great way to experience the chef's cuisine at a set price.

A comprehensive six-course tasting menu showcasing the chef's signature dishes. Requires participation from the entire table. Offers a complete culinary journey through the menu.

A selection of house wines available by the glass (12cl). Prices vary depending on the specific wine chosen. Ask the server for the current selection.

Fresh raw scallops served with Touraine black truffle and truffle jus. Accompanied by creamy potato (Parmentier) and bursts of citrus caviar. A luxurious and textured appetizer.

Roasted langoustines (Norway lobster) and royal bonito fish. Served with pink mushrooms and French green beans. A delicate seafood starter with elegant flavors.

Rich pan-seared duck liver paired with crisp daikon radish to cut the richness. Accented with sweet mango and an Amaretto liqueur sauce. A classic French delicacy with a modern twist.

A creamy risotto made with spelt grains instead of rice, offering a nutty texture. Flavored with savory Parmesan cream and Touraine black truffle. A comforting and earthy dish.

Line-caught seabass from Saint-Gilles-Croix-de-Vie. Served with Cima di Rapa (turnip tops) broccoli and a fragrant lemongrass sauce. A light and aromatic fish main course.

Premium French blue lobster served with tender confit potatoes. Accompanied by Sauce Américaine, a classic rich lobster sauce. A sophisticated and indulgent seafood dish.

Saddle of lamb from Pays d'Oc, roasted to perfection. Served with spiced mini carrots, beetroots, and a savory lamb jus. A tender and flavorful meat course.

A duo of veal loin and sweetbreads (thymus gland), offering contrasting textures. Served with salsify root, onions, and a tangy sherry vinegar sauce with capers. Rich and complex.

A savory-sweet dessert featuring strong Roquefort blue cheese mousse. Paired with caramel made from umeboshi (Japanese salted plum) for a salty-sour kick. An adventurous cheese course.

Pear poached in Port wine, giving it a deep red color and sweet wine flavor. Served with tropical Piña Colada ice cream. A fruity and refreshing dessert.

A citrus-focused dessert highlighting various citrus fruits. Served with tart and aromatic passion fruit sorbet. Light, zesty, and palate-cleansing.

A rich chestnut tart paired with sweet cherries. Served with coffee ice cream for a bitter contrast. Nutty, sweet, and satisfying.