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"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"

Grégory 

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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

Lunch menu

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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

Menu Découverte 

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Some appetizers


 Bluefin Tuna tartar, guacamole, saisonning with yuzu yoghurt

or

Tomatoes and mozzarrela : green zebra soup, tomatoes tartare and mozzarrela spoom


The half "coquelet" : stuffed and roast breast, candied leg, potatoes, mushrooms, meat salsa

or

Fillet of hake served with egg-plant miso and coriander
 


Pinapple and coriander dessert

or

Pistachio and raspberries square
35E

Menu inspiration 

Some appetizers


Duck liver of Landes, chutney pinapple and lime

or

Zucchini flower stuffed with ricotta and basil, tomatoes water


Half Luberon pigeon, roast breast, leg stuffedand candied, almond milk polenta, celery, meat salsa

or

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
45E

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