Since February 2019, restaurant Tous has been showing a new face. For the non-regulars, Tous is this restaurant opened by Aude Bourguignon and Mathieu Darmont – also running a second gourmet address, Ensemble in Paris 16^th arrondissement.

After providing for two hears and a half a strong concept around sharing and dishes available in two versions, the restaurant has decided to perform a few changes in this Parisian neighborhood that is always evolving.

In terms of decoration, Tous has gone for the same seats as at Ensemble and improved the room choosing blue for the walls. The place obviously kept its wonderful room with the glass roof that you can privatize. We also love the wallpaper in the bathroom, using Louis Bourgoin’s famous erotic drawings for Pierre Frey.

As for the menu, goodbye dishes cooked two ways. You can also wave goodbye to the dessert cart. Now, welcome a simple menu (four starters, four mains, two desserts and a plate of cheese) that is yet just as mouthwatering and always changing. The menu will be renewed every two weeks, according to the season, the market and the deliveries.

May regulars be rest assured, talented chef Jérôme Moinard has trained with Pierre Sang and Rémie Lebon and always works in the kitchen. He even kept on the menu his unmissable cordon bleu, that is Tous signature dish.

As for the rest, the chef harmoniously mixes flavors and textures to reveal beautiful plates that are as aesthetic as delicious.

That night, for the starters, the chef imagined a soup fish and a cucumber salad with radishes, soy, mint and cilantro. We finally go for the hearty veal tartare with anchoïade and onion chips.

Veal tartare, anchoïade, onion chips

Across the table, my partner enjoyed gravlax salmon with beetroot leaves enhanced with tahina condiment.

Gravlax salmon, beetroot and tahina condiment

What’s next? If the roast cod served with Pak Choï cabbage, ginger cream and lemongrass undeniably won unanimous support that night, I have been totally delighted by the risotto with oyster mushrooms, parmesan and capers.

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Risotto, oyster mushrooms, parmesan, capers

My partner fell under the charm of the chef’s famous cordon bleu based on poultry, bacon, cheddar, the whole is breaded and fried and served with baby potatoes and a pepper condiment. Yes, you’re right, it’s not the lightest dish but it tastes so good it’s worth it and we couldn’t recommend it enough!

Cordon bleu, baby potatoes, pepper condiment

Please note that Tous also provides on the menu a prime rib of beef (coming from Averyon) with bearnaise sauce and to share for more conviviality.

To end on a sweet note, let’s go for the two desserts of the restaurant available that night. We went for the delicious cheesecake with its confit red berries and crumble.

Cheesecake, confit red berries, crumble

And we truly fell for the chocolate ganache skillfully married to passion fruit crémeux. A pure delight and our favorite!

Chocolate ganache and passion crémeux

And if after all this you’re in for a nice glass of after-dinner liqueur, go for Skinos. Discovered in Greece by Mathieu Darmont, this surprising and delicious liqueur is quite rare mostly because of its main ingredient: mastic, the resin from a shrub. Today, Mathieu has made several bottles come directly from Greece and you’ll be wrong not to try it!

In the end, you’ll leave Tous with the furious will to come back soon to discover the next dishes concocted by the Chef and find this perfect welcome, like at home.

Alcohol abuse is bad for your health, please drink responsibly.