Add: 79 Rue Saint-Dominique 75007 Paris
Tel: 01 47 05 49 75
Hours: 12pm~12am (open daily)
Visited on: 2012/10
Thoumieux, an old-school brasserie that’s been around since the 20′s, was revived by the joint efforts of Jean-François Piège (who runs a 2 Michelin star restaurant that bears his name, located right upstairs of Thoumieux) and Thierry Costes (part of the group that created a series of chic restaurants including Café Marly and Le Georges). The menu? Classic French – very in sync with its vintage decor of brass, globe lights, and etched mirrors – subtly infused with a bit of Piège creativity. Let’s take a look at the dishes were on our table…
Bonite de Saint-Jean de Luz, marinée, pommes nouvelles fumées au foin, crème acidulée ciboulette, soja (€17) - marinated Saint-Jean de Luz bonito with smoked new potato, chive sour cream, and soy sauce.
Langoustines juste cuit à la vapeur, comme une sauce cocktail, une râpée de fenouil (€29) – steamed langoustine with shaved fennel.
Bouillon de crustacés, en infusion de cèpes, d’autres sautés, chou-fleur Graffity, coriandre, gingembre (€16) - shellfish broth with cepe mushrooms, cauliflower, coriander, and ginger.
Foie gras de canard des Landes cuit en terrine, poudre de seigle pour l’assaisoner, figues epicées (€19) - duck liver terrine seasoned with rye powder, served with spiced figs.
Quasi de veau cuit tout doucement, condiment de ventrèche de thon, citron, parmesan (€20) - slow-cooked veal, tuna belly condiment, lemon, parmesan.
Agneau du Limousin, la côte snackée, le gigot en boulette, bouillon de cous cous, semoule de brocolis, chou-fleur (€29) - Limousin lamb rib served with lamb legs meatball and broccoli cauliflower cous cous.
Cabiliaud cuit tout doucement, cèpes confits, noisettes croquantes (€26) - slow-cooked cod fish, cepe mushroom confit, crunchy hazelnuts.
Vacherin glacé, banane, citron vert (€9) - vacherin ice-cream with banana and lime zest.
Tarte au citron (€24) - lemon tart.
All the dishes we tried were quite lovely, though the ones that stood out to me the most were actually the desserts, especially the very creative rendition of lemon tart. The presentation was like none I’ve seen before – dollops of lemon curd and vanilla pastry cream piped separately on a square tart shell, topped with meringue, lime zest, lemon jelly, and poached lemon peel. The taste was just as good! Less intense than the typical lemon tart, a perfectly soothing ending to our meal…