Thoumieux (Paris)As I was walking away from Thoumieux, I said this to my friend:

“It was like talking to an incredibly good looking guy who’s only a little bit annoying. You’re sort of grateful that he wasn’t more of an asshole.”

Said friend (John Talbott) wrote a more prompt and eloquent review of our meal here. Alec Lobrano published this four days ago, and Wendy Lyn from the Paris Kitchen just chimed in with her own account. Rather than rehash the entire experience, I’ll just direct you to their websites to read the full reviews. But while you’re here, let me share some of my photos along with a selection of their dishiest quotes.

Thoumieux (Paris)

The place was also packed to the gills, and the crowd seemed to take be taking a puckish communal pleasure in the shared and slightly self-conscious knowledge that they were in the most fashionable restaurant in Paris.” (Lobrano)

“The key words are ‘over the top.’ When we were led into the bar area at the foot of the room, our group let out an audible gasp and sat speechless on the banquette looking into the newly renovated space.” (Paris Kitchen)

Thoumieux (Paris)

“Then I had a lackluster poitrine of pork with a crackling crust of something nicely strange with lentils.” (Talbott)

“Pig belly had to be sent back once for being greviously overcooked, and was little better in a subsequent rendition.” (Lobrano)

“My pork on a perfect bed of lentils had a gorgeous curried spice crust but was a poor cut of meat, over cooked and pulled apart as effortlessly as a rubber band. Sending it back only presented the same.” (Paris Kitchen)

Thoumieux (Paris)

“She had an enormous chunk of incredibly dry (I know, that’s the way the fancy/schmancy, rich Kobe resto diners like it) “slow cooked” rump of veal that sure looked like beef to me. It was only edible by combining it 50/50 with the tart purple potatoes and another condiment and even then she didn’t finish it.” (Talbott)

and on a more positive note…

Thoumieux (Paris)

“The only starter of any interest (now that’s an indictment of someone of Piege’s pedigree and standing, in’t it?) was/were the wild (?wild?) calamari made a la carbonara; and indeed they were in a creamy sauce which, with the egg yolk, Italian parsley, parmesan and pancetta, was perfect.” (Talbott)

“A thunderblot of Piege’s sporadic brilliance, though, and one of the most delicious dishes I’ve had in a longtime–squid so tender it performed like tromp l’oeil pasta with a requisite garnish of an egg yolk and delicious grilled lardons.” (Lobrano)

> Read other trusted reviews for Thoumieux at Paris by Mouth


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