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