This is the first restaurant of Pascal Roy, a self-taught cook who made his mark on the TV show Master Chef. One hundred per cent organic, plant-based and gluten-free, it’s been a hit from the start and for good reason: unlike the typical bland takes on meat dishes, the cuisine is an array of exciting creations full of flavour and originality. Beyond the delicious Totum burger and seasonal bowl, new proposals appear every week. It’s been such a success that Totum now has a second address on rue Fouré.
Risotto with 3 types of quinoa, white asparagus and tamari “tofumage”
Creamy polenta with lamb’s lettuce and candied lemon, lúcuma-braised endives, and marinated brown mushrooms
Upside down cake of apples poached in emoliente, served with a sorbet of “poires tapées”, Touraine red wine and spices.