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
February 6, 2026
Chef
Bafode Sila
All food photos (437)
Preset menus
Explore the chef's selection menus with diverse dishes at fixed prices. Some are bookable via TheFork, while others are available onsite.
Available on Feb 14
Available on Feb 14
Permanent TheFork offer
Permanent TheFork offer
Permanent TheFork offer
Permanent TheFork offer
Starters
- Cream of parsnip soup with vanilla, cocoa croutons, and garlic olive oil
- €16
- Hot cream soup made from parsnips from La Lègumière in Brittany with fresh vanilla pods from Madagascar. Served with homemade croutons made with Tanzanian cocoa, Calissanne olive oil with garlic, and chopped parsley.
- Winter Vegetable Crunch
- €16
- Cold salad made with kohlrabi, tart apple, lemon, broccoli, homemade bread croutons, roasted hazelnuts, and Angus beef chips.
- Rolled duck foie gras with gingerbread
- €26
- Semi-cooked duck foie gras from the Belvindière farm prepared with cognac, served rolled in homemade gingerbread with thyme, cumin, ginger, and cinnamon, accompanied by a confit of yellow onions with ginger and Calvados caramel.
- Pollock carpaccio, clementine lemon (No Discount)
- €21
- Thin slices of wild pollock marinated in Corsican clementine and organic Cedrón lemon, served with red beet pickles, broccoli purée, apple, and cider vinegar.
Main courses
- Vegetarian Bourguignon
- €27
- A vegetarian take on a timeless French dish in sauce that requires 72 hours of preparation, consisting of carrots, potatoes, golden turnips, rutabagas, beets, onions, and button mushrooms simmered in red wine.
- Whole sole sautéed with lemon beurre blanc sauce
- €34
- A more tender and creamy cousin of sole, served whole, dusted with chestnut flour and accompanied by a white butter sauce with organic Cedrón lemon.
- The 5 scallops with hay and coral sauce
- €38
- Hay-smoked scallops from Normandy, topped with a sauce made from scallop coral, onions, and melt-in-the-mouth shallots. Served with pickles of coliflower.
- Free-range chicken ballotine (No discount)
- €32
- Free-range chicken from the Belvindière farm (28) stuffed with olives, hazelnuts, and bay leaves, wrapped in chicken skin and served with a sauce made from a reduction of our homemade foie gras.
- Rabbit leg +/-300g wrapped in bacon (Non discountable)
- €29
- French rabbit leg stuffed with a compote of prunes, walnuts, onion, bay leaf, thyme, and cumin, wrapped in smoked bacon and served with a homemade its rabbit carcass jus beer made with La Villette hops, red port, and Maux mustard.
- Three sides
- Double-fried homemade fries, red beets salad with clementine vinaigrette and mashed carrots.
Cheeses (No Discount)
- The only piece of local cheeses
- €5
- Pick one from a selection of 4 different cheeses: Jouvenceau (goat milk cheese), Bleu de la Boissière (goat milk cheese), St Jacques with Sage (cow milk cheese) and Comté 12 mois (cow milk cheese)
- 4 pieces of local organic cheeses
- €16
- A selection of 4 different cheeses: Jouvenceau (goat milk cheese), Bleu de la Boissière (goat milk cheese), St Jacques with Sage (cow milk cheese) and Comté 12 mois (cow milk cheese)
Desserts
- Frosted lemon mousse
- €15
- Light and creamy mousse made with lemon zest, mousse, and slices. Served cold for unparalleled freshness.
- Apple Velvet with 5 Peppers
- €15
- Cold, creamy Normandy apple soup made with five different peppers: Kampot, Sichuan pepper, black pepper, Voatsiperifery pepper, and red pepper. Served with apple compote, a lace tuile, and artisanal Manzanna whipped cream from Edmond BRIOTTET.
- Belle-Hélène pear
- €18
- Traditional French dessert: Poached Conference pear in red wine syrup, served with a warm 55% dark chocolate coulis and roasted hazelnuts.
- 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.
- (AVAILABLE TOMORROW) Chocolate mousse and pumpkin seed praline
- €19
- A traditional dessert with a twist: sparkling sugar mousse topped with a praline made from roasted pumpkin seeds.
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