Our kitchen is presented by our chef Mickael Menard. The wine is proposed to you by our wine merchant Olivier Liberge.
We offer a fresh, simple and homemade cuisine around six starters, six dishes, six desserts and some suggestions of the day. Our map follows the rhythm of the winds, the rains and the sun! It is renewed very regularly except for certain irreducible … You will find traditional recipes with local colors, dishes of Antan in particular for the specialty of the chef (veal head sauce gribiche), original recipes of the fisherman, Butcher and the American (burger house).
Alongside these pretty recipes, our crispy vegetables carefully bred by our market gardener in Créances will give you taste of forgotten vegetables. The au gratin dauphinois and the mashed house of our chef will raise your taste buds.
Our wine merchant, Liberge Vins, offers you a walk around France: Alsace, Loire, Burgundy, Bordeaux, Rhone, Beaujolais, Languedoc-Roussillon, Provence … Almost 40 references with more than 30 references to the glass . Every month, a new wine is offered to discover new trends.
Only available for lunch. Discover the daily special on our Instagram.
Today's special (According to slate)
Express formula (Starter / today's special or today's special / dessert according to slate)
Lunch formula (Starter / main course or main course / dessert)
Evening formula (Starter / main course / dessert)
Evening suggestions can be included in the evening menu using supplements. We also offer them on Saturday lunchtime except formulas.
This week the chef proposes to you:
Starter Finger of snails beetroot
Main course Raccoon Norman breed with soy sauce and sesame or Gray Dorade with grape seed oil with truffle and herbs
Dessert Moelleux with chocolate or the 5 small cabbages of Tomette
"I have been passionate about cooking since my earliest childhood and have been working as a cook under various responsibilities in many restaurants for nearly 15 years." Mickael Menard
Gérard Legruel provided Alain Passard, Trois Etoiles with the Michelin guide, the National Assembly, and all the great restaurants in the Normandy region ... He now supplies Mickael Menard, chef de la Tomette!
Wholesaler of wines since 1989, he is an epicurean, passionate by the wine but also by the gastronomy and the encounters. His philosophy: "Wine is a cultural good, a quality criterion of life and the companion of man for millennia."
The principle of "wine with the string" is an ancient practice of bistro which proposed to take a bottle of wine, and to pay at the end of the meal the quantity consumed. This was calculated using a string with a lead inserted in the bottle. This string was used as a gauge when it was soaked in wine ... for reasons of ease of management that you will fully understand, we took over this concept by proposing all our wines by glass in 12cl (glass), 25cl (carafe), 50cl (carafe) or 75cl (bottle).
Price of glass
Price of glass x2
Price of glass x4
"I have been passionate about cooking since my earliest childhood and have been working as a cook under various responsibilities in many restaurants for nearly 15 years. My biggest experiments have been Laeticia in Herouvillette, Le Phare in Ouistreham, Le Méli- Mélo in the Paris region before joining the post of second chef at the Bouchon du Vaugueux in Caen for 5 years. These experiences have allowed me to become chef de cuisine at La Tomette since 2015.
The profession of cook makes me rise in the morning with always the same desire to create simple dishes but tasty and uplifted for the pleasure of our customers. With fresh products and qualities, I propose, in collaboration with my partners, a traditional cuisine with a touch of originality. "Mickael Menard
Gérard Legruel provided Alain Passard, Trois Etoiles with the Michelin guide, the National Assembly, and all the great restaurants in the Normandy region ... He now supplies Mickael Menard, chef de la Tomette! Set in the salt marshes of the bay of Créances, in the English Channel, the specific vegetation that grows there gives the flavors, a very fine and exceptional grain made of a subtle fragrance of iodine and maritime flora. From ancient vegetable to multiple species and colors of tomatoes and carrots, your plate will find multiple colors and will offer you a short tasting session inviting your curiosity ...
He is also an atypical shepherd who knows better than anyone what his lambs need. Gerard raises his 170 lambs. Pre-salted lambs, which feed on the saline and iodized flora of the Channel coastal pastures (Mont-Saint-Michel bay, Cotentin havens and part of the Ille-et-Vilaine) and the bay of Somme and Authie.