We’re falling more in love with Tomy & Co. with each visit, and have elevated this to our #1 favorite Paris restaurant for modern & creative cuisine. Chef Tomy Gousset’s cuisine is thrillingly modern, and he’s a master of using herbs, acidity and texture to elevate sometimes humble ingredients like beef tongue or tête de veau.
The Pourcel brothers report that the official hunting season opened yesterday in France, so we can expect to see some gibier à plumes (wild birds) turning up on restaurant menus soon, to be followed later in the season by gibier à poils (wild hare, boar and deer). An
Practical information Address: 45 avenue Ledru-Rollin, 75012 Nearest transport: Gare de Lyon (1, 14, RER A), Quai de la Rapée (5) Hours: Closed Sunday; Open Tuesday-Friday for lunch & dinner and Monday & Saturday for dinner Reservations: Book a few days in advance Telephone: 01 43 43
Can’t distinguish your colvert from your crapaudine? No need to grouse – we’ve created a glossary for all the gibier (wild game) jargon that you’ll find on Paris menus in the fall. Bécasse we love you.
Game season is a special time in Paris restaurants, with gibier à plumes (wild birds) arriving in late Autumn and gibier à poils (hare, boar or deer) turning up in the early winter. For those who aren’t quite sure how to play the game, we’ve compiled some resources to help guide you through the forest of options.