I'm so glad to have found Thoumieux, radically renovated and updated to becoming the cool eaterie of Le Moment in Paris.
I spoke to the chef (ok, ok, ok I do that without much excuse) Jean Francois Piege, I accused him of culinary robbery, "hands up, I'm guilty, why not take a bit of this and a bit of that from ITALY, FRANCE, and SPAIN, that's what's modern cookery is about" our chef exclaims! Mixing is only one part of the game here what's more awe is the brilliance of Piege's culinary reinvention.
With all the magic on the plates it's no surprise that the joint is mirrors, mirrors and more mirrors everybody is flattered by the lighting and that may explain why there is a distinct difference to the night and day clientele. I went for Lunch and Dinner on the same day so this is what I know.
The lunch crowd is the business end of show and dinner is ....show business. One sexy crowd, people watchers will be rewarded as the place is elbow to elbow with the in-crowd or as the French say tres MONDAIN! Definition belonging to fashionable society. The music at night is a twinge to loungey loud for me though!
With the menu you are given a DIARY (I'll leave you to discover it) and this:
The signature dish is the pizza revisted!
You are going to have fun with this one, a souffled matzo wafer thin crisp crust (that's the pizza part) covered in a dress of wild arugula, nestled on smoked tuna, sprinkled with a Parmesan shower, all of this cocooning a hidden trove of burrata and calamata olive puree like a secret purse within. This is wild to eat, imploding with the first fork.
The optical delusions just carry on with squid Carbonara... Here is how it looks as it set before you.
Hey that's not spaghetti at all but the calamari in question. One word Superb!
More humor pearl barley Paella with pimenton spanished shrimps and grilled piquillos!
Is this this is all becoming clearer....
Goujonettes of sole here served with an air light whipped tartare sauce that is robust and lifted by the squeeze of fresh limes.
Raw and Cooked Fois Gras, is first pan fried then pressed hot into a terrine to cure. It's plated with raw apple and some spiced apple sauce. A great duo, take notes!!
VITELLO TONNATA is revisited in the Quasi de Veau to brilliant effect. Look at this next picture closely.
If you click on the picture above it will enlarge and I will point out some rather clever twists. In the back of the plate is a tube like pate paste of preserved lemons with tuna which is the tonatto condiment of the veal. The meat has been seasoned with more than salt and pepper and the jus encroaches under the mash potato which is topped by purple spud chips. Serious YUM, YUM
Pork belly crusted in crispy onions and crackling with shredded cabbage!!! Hey I said Crackling!!!
Dessert does not let the side down one jot either.
Churros and Rolls are covered in popping sugar that sets off a noisy clack click in the mouth is served with dipping hot chocolate and turned to order vanilla ice cream. One day we will all have a Paco Jet.
If you add great service, valet parking and great value at less than 50 euros a head, then you'll understand why you'll leave as one happy camper!
Thoumieux ... and now for my next trick!!!
Open every day lunch and dinner till 23h30
9 RUE SAINT-DOMINIQUE | 75007 PARIS | T 01 47 05 49 75 |