"In le Tôqué, I cook with fresh and ripe products, and as much as possible local. To know and to select products and producers are very important to succed a great dish.
I propose you a modern French cook : French because I use knowledges of our elderly for cooking process or sauce for example. Modern because I use products or cooking methods of other countries to realise a light cuisine,, with clear taste and some freshness.
In le Tôqué I try to enjoy you and make you pass a delightfull moment"
We invit you to discover a creative cook make with local, fresh and seasonal produce.
Cart is short for you guarantee an absolute quality and freshness
Butternut soup, whipped cream with nutmeg, pumpkin seed as a pop corn
Beefchuck prepared with vegetables and mash potatoes. Sauce as a provençal daube
Our way lemon tart
Starter and main-dish our main-dish and dessert + coffee 22E, with a glass of white wine 25E, all included 30E
Menu only served on weekday excludind public holidays
Bluefin Tuna tartar, guacamole, saisonning with yuzu yoghurt
Tomatoes and mozzarrela : green zebra soup, tomatoes tartare and mozzarrela spoom
The half "coquelet" : stuffed and roast breast, candied leg, potatoes, mushrooms, meat salsa
Fillet of hake served with egg-plant miso and coriander
Pinapple and coriander dessert
Pistachio and raspberries square
Duck liver of Landes, chutney pinapple and lime
Zucchini flower stuffed with ricotta and basil, tomatoes water
Half Luberon pigeon, roast breast, leg stuffedand candied, almond milk polenta, celery, meat salsa
Yellow pollack fillet ikejme, saffran potatoes fish soup an salsa like mediterranean "Rouille"
Finger chocolate 64% with fresh cherries and muss
Figue and vanila tart