Who is the chef at Comme Chai Toi?

At Comme Chai Toi, the chef is Bafode Sila.

Does Comme Chai Toi have special offers currently on the menu?

Yes, Comme Chai Toi is offering 50% off the 'a la carte' menu Reserve your table and enjoy your special discount now on TheFork!

What is the average price when eating at Comme Chai Toi?

If you plan to eat at Comme Chai Toi, the average price should be around €45. The average price is calculated based on appetizer/entrée or entrée/dessert, excluding drinks. Prices have been provided by the restaurant.

Does Comme Chai Toi have vegan options on the menu?

Yes, Comme Chai Toi has been identified as having vegan options on the menu.

Does Comme Chai Toi have vegetarian options on the menu?

Yes, Comme Chai Toi has been identified as having vegetarian options on the menu.

Does Comme Chai Toi have gluten-free options on the menu?

Absolutely, Comme Chai Toi has been identified as having gluten-free options on the menu.

Does Comme Chai Toi have organic food options on the menu?

Absolutely, Comme Chai Toi has been identified as having organic food options on the menu.

Does Comme Chai Toi have dairy-free options on the menu?

Absolutely, Comme Chai Toi has been identified as having dairy-free options on the menu.

Does Comme Chai Toi have local food on the menu?

Yes, Comme Chai Toi has been identified as having local food on the menu.

Menu 2026 - Comme Chai Toi

Get a taste of this menu

Explore the culinary offerings of this restaurant and let yourself be inspired.

Last update

March 19, 2026

Chef

Bafode Sila

All food photos (450)

Preset menus

Explore the chef's selection menus with diverse dishes at fixed prices. Some are bookable via TheFork, while others are available onsite.

Permanent TheFork offer

Starters

Broccoli, cucumber, and lemon gazpacho: €15
Served cold with garlic cream and homemade bread croutons.
Salmon gravlax with sorrel: €21
Label Rouge salmon marinated with fennel seeds, red berries, juniper berries, cider vineger and sorrel. Served with sorrel leaves and deglazed leeks.
Rolled duck foie gras with gingerbread: €26
Semi-cooked duck foie gras from the Belvindière farm in Eure-et-Loir, prepared with cognac and served rolled in homemade gingerbread with thyme, cumin, ginger, and cinnamon, accompanied by a confit of yellow onions with ginger and Calvados caramel.
Tartare with palm hearts (Non discountable): €18
Fresh palm hearts, chopped and served as tartare with beef marrow from the Ruthènes slaughterhouse, served with fresh spinach shoots in vinaigrette.

Main courses

Vegetarian pâté en croûte: €26
Garnished with purple, yellow, and orange carrots and kohlrabi, served on a carrot béchamel sauce with carrot-top chips and a poached egg.
Black Pollock Fillet in a Tapenade Crust & Beet Broth: €27
Delicately roasted pollock, coated in a black olive tapenade crust prepared with confit garlic, extra virgin olive oil and capers, accompanied by a thin layer of melting baby potatoes, and enhanced with a fish fumet infused with red beetroot and cumin.
The Coral liberation: €28
Scallop coral with thick cream and pickles, served with cucumber jelly, finely diced Malossol gherkins, tomato, and red cabbage, along with a pistou made from purslane, sorrel, oregano, and Comté cheese.
Veal chop IGP Veau d'Aveyron label rouge (Ruthènes viandes) +/- 350g (Non discountable): €45
Supplied by the Ruthènes slaughterhouse located between the Aubrac Regional Nature Park and the UNESCO Global Geopark of the Causses du Quercy, this naturally tender and pink cut is served on the bone with a fresh spinach pistou.
French pork loin, marinated for 72 hours: €29
The most tender cut of pork, marinated in lime juice, teriyaki sauce, and toasted sesame seeds.
Three sides
Double-fried homemade fries, leek salad with orange vinaigrette and mash squash with rosemary.

Cheeses (No Discount)

The only piece of local cheeses: €5
One from a selection of four cheeses : Jouvenceau (goat), Persillé (goat), Pavé de Paris (cow et goat) et Brie Fermier (cow)
4 pieces of local organic cheeses: €16
A selection of 4 cheeses : Jouvenceau (goat), Persillé (goat), Pavé de Paris (cow et goat) et Brie Fermier (cow)

Desserts

Citrus terrine with red tea: €16
Fresh oranges and grapefruit prepared in a terrine with mint, red tea, lemon, grapefruit, and orange. Served with grapefruit caramel and crushed shortbread biscuit.
The Floating Continent: €16
A massive floating island served on a tropical sea of mango and fresh passion fruit.
Kiwi parfait: €21
Inspired by the Italian dessert semifreddo, this dish requires three days of preparation. It consists of half-spheres of kiwi/lemon sorbet and whipped cream made with Isigny AOP cream, served with white chocolate shavings and pistachio.
Martine's "Tellement Bon" (No discount): €17
The restaurant must-have: two 55% cocoa shortbread tarts in crumble, salted butter caramel, milky caramel chocolate ganache, white chocolate siphon and 75% dark chocolate tuile.

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