Toya

Name: Toya
Address: Avenue Jean Monnet, Faulquemont, Grand Est, 57380, FR
Telephone: +33387893422
Price range: 70€ - 170€
Rating: 16

57380 FAULQUEMONT

16/20
Remarkable Restaurant

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7 PHOTOS

Chef: Loïc Villemin
Cooking: French | Gastronomic | Signature cuisine
Services: Access for people with disabilities | Accomodation | Garden | Private Parking
Style: Elegant | Romantic | With family

Price Indicative price per person (excl. drinks)

70 € to 170 €

Gault&Millau's review

16/20

Remarkable Restaurant Comfortably seated in the soft armchairs, facing the greenery, we willingly let ourselves be carried away by Loïc Villemin's proposals. After an explanation from the dining room manager on how the meal will unfold and a thorough reading of the two wine lists, one for the white and the other for the red, those who like surprises are in heaven, even if the more mature and discerning clientele would like to be able to choose their meal and their bottle with full knowledge of the facts. Numerous delicate appetizers, such as the revisited œuf meurette served in its shell, and the multiple settings, such as the presentation of farmhouse bread made with sourdough, wheat flour and rye, accompanied by butter from Jersey cows, set the tone for the experience. The beet and red garden fruit ravioli, with different textures ranging from sweet to tangy, are approached with confidence; followed by white tuna in ikejimé, confit and roasted, zucchini glazed with a pilpil sauce, cucumber pickles, beurre blanc perfumed with verbena oil, for the meat of Quercy lamb with roasted saddle and glazed with honey vinegar, the leg poached in almond milk and the filet mignon just lacquered, all three pieces accompanied by two condiments of lamb jus and a tartlet of lamb-confit, onion and black olives. The meal concludes with two seasonal desserts: peach with Bergamia beer ice cream and poached apricot with meadowsweet meringue ice cream. Supported by friendly staff, the chef also comes to present his creations, most of which come from local producers, while the desserts are a little less gourmet.