Menu 2025 - Comme Chai Toi
Get a taste of this menu
Explore the culinary offerings of this restaurant and let yourself be inspired.
Last update
December 4, 2025
Chef
Bafode Sila
All food photos (412)
Preset menus
Explore the chef's selection menus with diverse dishes at fixed prices. Some are bookable via TheFork, while others are available onsite.
No availability currently
Available on Dec 31
Available on Dec 31
Available on Feb 14
Available on Feb 14
Permanent TheFork offer
Permanent TheFork offer
Permanent TheFork offer
Permanent TheFork offer
Starters
- Cream of pumpkin soup
- €15
- Hot cream soup made with pumpkin, onion and shallot. Accompanied by a mint and parsley vegetable cream with roasted squash seeds.
- Duck foie gras rolled in gingerbread
- €24
- Duck from Ferme de la Belvindière (28) prepared with cognac in a semi-cooked style and served rolled in homemade gingerbread. Accompanied by yellow onion confit, cognac caramel and homemade gingerbread with ginger, cinnamon and cumin.
- Celery and black truffle carpaccio
- €19
- Fine slices of celeriac prepared with a celery and shallot purée flavored with Burgundy black truffle. Served with a truffle caramel, a black-truffle siphon, white-wine cockles, and toasted nuts.
- Brie-Oche" with honey from Ile de France (No Discount)
- €16
- The restaurant's classic: homemade brioche snacks, served with a fondue of Brie de Meaux PDO with rosemary, onion, hot pepper and honey from the Ile de France.
Main courses
- Mushroom quartet, hot and cold
- €31
- Pan-fried chanterelles from Perpignan, shiitake mushrooms and pan-fried oyster mushrooms, topped with homemade mirabelle plum ice cream. Served with a rutabaga brunoise and accompanied by a yellow onion foam
- Rainbow trout fillet with fish stock
- €27
- Salmon-fleshed fish served with a sauce made from the reduction of fish heads and bones, with parsnips and cumin.
- Marbled egg 48h with Pu Er 98/ oystersmushrooms risotto
- €36
- Risotto infused with Pu Er 1998 tea, accompanied by oysters mushrooms mushrooms, shiitake mushrooms, white onions and button mushrooms. The whole is sublimated by a crunchy tuile with La Tremblaye cow's tomme and a marbled egg, marinated for 24 hours in a blend of soy sauce, black tea, star anise.
- "The MATURAX": Prime rib of aged beef & Homemade Pistou (No discount)
- €75
- Between maturation and gravlax, prime rib rubbed with thyme, fleur de sel and Espelette pepper. Matured in our cellar for 12 weeks, served by weight. Suggested price for 500g.
- Duck breast with Parisian pastis sauce (No discount)
- €34
- Belly of duck from Ferme de la Belvindière (28) rubbed with thyme and rosemary, served pink with a pastis sauce from Maison Hamelle (75), button mushrooms and onions. Accompanied by Perpignan chanterelles.
- Three sides
- Double-fried homemade fries, fondue of leek smoked with paprika and olive oil, Mashed squash, rutabaga.
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 Pavé de Paris (cow and goat 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 Pavé de Paris (cow and goat milk cheese)
Desserts
- Baba with arranged rhum homemade
- €15
- Savarin soaked in burgundy wine barrel-aged rum with 10 peppers, exotic fruits, mango and passsion. Served with a diplomate cream with fig.
- Jules' Apple/Khaki
- €15
- Brunoise of caramelized garden apples from Normandy with garden persimmon custard, apple ice cream and tuile dentelle.
- Dome of a thousand passions
- €18
- White chocolate in a half-sphere with an insert of fresh passion fruit and pastry cream, Edmond Briottet lemoncelo sponge cake and lemon whipped cream.
- 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.
Frequently Asked Questions
Book a table
Are you a restaurant owner?
Register your Restaurant
Tell us more about you and we will contact you as soon as possible
Already a Client
Log in to TheFork Manager and contact us by Chat.