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
January 16, 2026
Chef
Bafode Sila
All food photos (433)
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
- Three beet velvet
- €16
- Creamy red beet soup served hot with onions, fleur de sel, pepper, and chili pepper. Yellow beet foam, yellow beet pickles, and Chioggia beet chips.
- Pan-fried chanterelle mushrooms, served warm or cold
- €21
- Cantharellus cibarius mushrooms cooked with shallots, parsley, and bread croutons. Served with fig ice cream from the Papounets garden and a 12-month aged Comté cheese siphon.
- Local beef/duck platter for 2
- €32
- Pure beef sausages supplied by "des Homes et des Boeufs" with Black Angus cattle in Rambouillet and duck foie gras from La Belvindière in Eure-et-Loire, cooked in cognac, Malossols FR gherkins from HUGO and French pork rillettes, mustard and garlic.
- Scallop carpaccio with citrus fruits (No Discount)
- €23
- Hay-smoked scallops from Normandy, prepared as carpaccio and served with Angus beef chips from the Des Hommes et des Bœufs farm in Yvelines. Accompanied by lemon caramel and red onion pickles.
Main courses
- Burnt leeks
- €29
- Large leeks served with red beetroot cream, broccoli pickles, leek foam, and Périgord truffle caramel.
- 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 and French Baeri caviar.
- “MATURAX” 12-week dry-aged beef rib (No discount)
- €75
- Rib section rubbed by us with fleur de sel, Espelette pepper and rosemary, then aged for 12 weeks in our cold room to fully develop its aromas. Served with our homemade béarnaise sauce. Served by weight, indicative price for 500 g.
- Belvindière duck breast (28) (No discount)
- €38
- Free-range poultry, fed grain from La Belvindière farm (28), served pink in the center, accompanied by homemade foie gras cream.
- Three sides
- Double-fried homemade fries, fondue of leek smoked with paprika and olive oil, and mashed broccolis.
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
- 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.
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