Tomy & Co

Chef Tomy Gousset's cuisine at Tomy & Co represents a mature, personal expression of modern French cooking. His approach centers on sourcing exceptional ingredients—many from his own garden—and treating them with respect and creativity. The menu reflects both his classical training and his willingness to incorporate influences from his Cambodian heritage, though these Asian touches remain subtle accents rather than dominant themes.

The cooking style emphasizes flavor and generosity while maintaining the refinement expected from a chef of Gousset's caliber. His treatment of premium ingredients like ris de veau and demi-homard breton showcases technical mastery, with each element cooked precisely and presented thoughtfully. The truffle gnocchi demonstrates his ability to elevate comfort food to something extraordinary, while dishes like the pithiviers de volaille and pigeon de Pornic reveal his skill with game and poultry. Even seemingly simple preparations, like the tête de veau gribiche, display the depth of flavor that comes from proper technique and quality ingredients.

What sets Tomy & Co apart is the balance Gousset strikes between ambition and accessibility. The smash burger paleron—a signature dish—exemplifies this philosophy, taking a casual format and executing it with the same care as more traditional fine dining preparations. The menu consistently offers vegetarian options that receive the same creative attention as meat and fish dishes, reflecting a modern understanding of diverse dining preferences. The tartare de thon yuzu and merlu rôti demonstrate his facility with seafood, while the attention to seasonal vegetables—many from his garden—ensures that every plate feels fresh and considered.

The dessert program, overseen by the Korean sous-chef, deserves special recognition. The signature Ossau Iraty cheesecake with black cherry jam has become a must-try finale, combining French cheese tradition with contemporary pastry technique. The pithiviers and other classic French desserts receive thoughtful modern interpretations that honor their origins while feeling relevant to contemporary tastes.

Throughout the menu, you'll find evidence of Gousset's commitment to the locavore philosophy and his focus on taste and quality above all else. The cooking demonstrates that bistronomie at its best isn't about showing off technique—it's about creating memorable, delicious food that respects ingredients, tradition, and the pleasure of eating well.