Tomy & Co, Paris, 3/21/18

exterior
exterior

Tomy & Co. is a medium sized place with bench seating along the walls for the bare wood tables.  They have been open one year.  Background music plays but the overall noise level is low and the walls are decorated with wine bottles and some food artwork.  Subdued lighting is from hanging ball shaped lights and candles.  Tables are set with interesting glassware that all have a larger portion on the bottom of the glass.  It was different but I wasn’t sure it worked well for drinking.   Service is friendly, helpful and the staff spoke good English.  At dinner they offer a 6 course surprise tasting or you can chose a starter, main and dessert from the menu choices for 47 euros.  They offer wine pairings but we ordered our own bottles of wine.  We had the tasting menu that seemed to consist of options on the a la carte menu with slight variations.  

neon sign outside
sign outside
interior
interior
IMG_5415
service counter
interior
interior
interior
interior
Menu
Menu
Frankie studied the logo
Frankie studied the logo

 

While getting settled with some champagne they brought our an amuse bouche of chickpeas, black olives and chives.  It had a crispy edge and soft center.  The olives gave it a tad of salt.  It was a very good start to the meal.

champagne
champagne
Frankie studied the glassware
Frankie studied the glassware
Chickpea and black olive
Chickpea and black olive
closer
closer

 

The first dish was Perfect egg, cress puree, comté cheese, mustard greens and fried onions.  The onions were crisp with a chewy center.  The cubes of cheese in the mix  of ingredients burst with flavor.  The sweetness of the onions chunks that weren’t fried blended well with the greens, rich egg yolk and savory bits of meat.

Perfect egg and cress puree, Haddock and comté cheese, fried onions
Perfect egg and cress puree and comté cheese, fried onions
closer
closer
egg broken
egg broken
wine
wine
wine back
wine back
Frankie thought it was a tall water bottle
Frankie thought it was a tall water bottle

 

Bread had a very crisp crust and a dense interior.  It was toasted on one side which could make it seem dry.

bread and butter
bread and butter
wine front
wine front
wine back
wine back
Frankie enjoys candlelight
Frankie enjoys candlelight

 

Morel mushrooms were mixed with Speck ham and greens.  The Speck was nicely strong and burst with flavor.  The morels were juicy and plump.  The dish was delicious with subtle textural variations and lots of flavor.

Black rice with morel, crunchy speck and wild garlic, poultry sauce
Black rice with morel, crunchy speck and wild garlic, poultry sauce
closer
closer
Frankie found a plant
Frankie found a plant

 

Yellow plaice (fish) was served with a buttery sauce and a pasta disc underneath and dotted with toasted hazelnuts.  It was a rich dish that might have benefitted from a bit more salt and one of the nuts had a rancid flavor that slightly put me off the dish.

Yellow plice, sea snails, hazelnuts
Yellow plaice, sea snails, hazelnuts
closer
closer
Frankie looked it over
Frankie looked it over
mixed up
mixed up

 

 

Chopped beef chuck was served in a rectangle portion  that was covered with chips of celery root and placed on a wine sauce.    Also on the plate were two spoonfuls of carrot puree with cumin.  It came with a side of rich, heavy mashed potatoes.  The beef needed the sauce as it was basically dry.  The flavors were good but the textures didn’t match up.

Chopped beef chuck and onions, crisps of celery and puree of carrots with cumin
Chopped beef chuck and onions, crisps of celery and puree of carrots with cumin
closer
closer
potatoes
mashed potatoes
Frankie sniffed for odors
Frankie sniffed for odors

 

The cheese course was Ossau Iraty covered with a black cherry jam and served aside smoked paprika.  The goat cheese was cheesecake-like and the cherry worked well with it.  I would call this one nice.

Ossau Iraty (cheese), black cherry jam and smoked chili
Ossau Iraty (cheese), black cherry jam and smoked chili
closer
closer

 

While we were finishing our meal another table ordered an old port where the cork  could not be removed and so a special implement was brought out.  A cutter is heated tableside to extremely hot and then placed around the neck of the bottle.  With a back and forth motion the top of the bottle snaps off without glass shards being introduced into the wine.  It was quite a show.

heating wine cutter
heating wine cutter

Cutter on the bottle

Top of the bottle has been cut off
Top of the bottle has been cut off
Frankie and
Frankie and Michael
Frankie got in for a closer look
Frankie got in for a closer look

 

Black chocolate tart with dolce de leche ice cream was topped with a buckwheat crisp.  The crisp reminded me of rice krispies.  It was sweet and creamy.  Call this one very nice and a good sweet fix.

Black chocolate tart and dolce de leche ice cream, bukwheat crisp
Black chocolate tart and dolce de leche ice cream, bukwheat crisp
closer
closer
Frankie and both
Frankie and both Michaels
Frankie posed with the outdoor info box
Frankie posed with the outdoor info box
menu in French
Menu in French
Lunch menu
Lunch menu
wines
wines
restaurant particulars
restaurant particulars
Frankie liked the logo
Frankie liked the logo

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