Tous: the excellent bistronomic in Paris got a makeover

Since February 2019, the Tous restaurant has had a facelift. Tous, for the unfamiliar, is the restaurant opened by Aude Bourguignon and Mathieu Darmont, who also run a second gourmet address, Ensemble, nestled in the 16th arrondissement.

After two and a half years of offering a strong concept based on sharing and dishes available in two recipes, the restaurant has decided to make a few small changes in this ever-changing district of the capital.

In terms of decoration, Tous has opted for the same seating as Ensemble, and has embellished the dining room by opting for blue on all the walls. Of course, the restaurant has retained its magnificent glass-roofed dining room, which can be privatized. We also love the tapestry in the toilets, featuring Louise Bourgoin's famous erotic drawings for Pierre Frey.

As for the à la carte menu, we've done away with two different recipes. Gone, too, is the famous dessert cart. Instead, the menu is simple (four starters, four main courses, two desserts and a cheese plate) but as tempting as ever, and constantly evolving. The menu changes every two weeks according to the season, the market and new arrivals.

Regulars can rest assured that talented Chef Jérôme Moinard, who has worked with the likes of Pierre Sang and Rémi Lebon, is still at the helm. He has even kept his signature cordon bleu on the menu .

As for the rest, the Chef harmoniously blends flavors and textures to unveil beautiful plates that are as aesthetic as they are delicious.

For starters that evening, the Chef had imagined a fish soup or a cucumber salad with radishes, soy, mint and coriander. In the end, we were tempted by the generous veal tartare with anchovy and onion chips.

Veal tartare with anchoïade and onion chips

Opposite, a tasty salmon gravelax with beet leaves and a creamy tahina condiment.

Salmon gravelax, beet and tahina condiment

What's next? While the roasted cod with its Pak Choï cabbage, ginger cream and lemongrass was undeniably a hit with customers that evening, I was totally seduced by the risotto, cooked with oyster mushrooms, parmesan and capers.

Risotto, oyster mushrooms, parmesan, capers

Opposite, my sidekick is under the spell of the Chef's famous cordon bleu, made with poultry, bacon and cheddar cheese, all breaded and served with pommes grenailles and a pepper condiment. Granted, it's not the lightest of dishes, but it's well worth the detour, and we can't recommend it enough!

Cordon Bleu, grilled potatoes, pepper condiment

Note that Restaurant Tous also offers a beef rib (from Aveyron) with a sauve béarnaise, to be shared by two for added conviviality.

To finish on a sweet note, we opt for the restaurant's two desserts on offer that evening. We love the tasty cheesecake, with its candied red fruit and crumble bits.

Cheesecake, candied red fruit, crumble

And we really fall for the incredible chocolate ganache, skilfully married to a passion fruit cream. A pure delight and a real favorite!

Chocolate ganache and passion fruit cream

And if, after all that, you fancy a little digestive, opt for a glass of Skinos. Discovered in Greece by Mathieu Darmont, this surprisingly delicious liqueur is rather rare, not least because of its basic ingredient: mastiha, the sap of a shrub. Today, Mathieu has several bottles of this liqueur flown in directly from Greece, and you'd be wrong to miss out!

In the end, you leave Tous' s with the furious desire to return to discover the next dishes concocted by the Chef and to rediscover that perfect home-from-home welcome.

Alcohol abuse is dangerous for your health. Drink in moderation.

Please note that it's been over 4 years since our last visit, so the place and experience may have changed.