Tomy & Co

Tomy & Co Restaurant Review:

Cambodia native Tomy Gousset rules this modern bistro that seats about 40 people. Tourists, businessmen and foodies alike take their place around the wooden tables to enjoy a creative cuisine, with sophisticated textures, esthetic presentations and subtle flavors. The chef has done stints in topnotch restaurants alongside Alain Solivérès at Taillevent, Yannick Alléno at Le Meurice and Daniel Boulud in New York. Roasted poultry liver with black truffle and mackerels accompanied with quinoa and date chutney make for tasty starters. Fish is well showcased thanks to shrewd seasonings and dressings. Monkfish comes with “embeurrée de chou” (butter-cooked cabbage), orange and black olives and the sea bream with algae and celeriac bread crumbs and capers. Desserts are on par with the main courses, notably the black chocolate tart astutely combined with crystallized banana and caramel. Count on a convivial setting, a smiling staff and a dozen wines available by the glass, including the Pouilly Fumé Domaine Jonathan Pabiot 2015 and the Portuguese label Dao Domaine Antonio Madeira 2014.