titoten

Visitors who come for the morning plate have singled out the homemade jam alongside the vegetable sides, ham and oeuf mayonnaise. At titoten, the plate pairs those sides with jambon blanc and bread. One visitor enjoyed the moist jambon blanc and oeuf mayonnaise piled onto the bread. The plate is the centrepiece, with a selection of sides offering different flavours to try.

Those keen to linger over the bread and jam can add a bread assortment. Diners have mentioned trying several homemade jam flavours, including some made with winter melon and aubergine. On one visit, a guest particularly enjoyed the burnt caramel jam served with the bread. Breakfast can vary with the season and the day; the menu also lists broad bean potage and a hearty soup with Japanese-style sausage, spring cabbage and bamboo shoots, served with bread.

At other times of day, there are small plates for aperitivo. Choices range from chilled dishes to warm ones, including a yuzu kosho-marinated salad of chrysanthemum greens and firefly squid, and a light stew of salted pork and white beans. They can be enjoyed with wine or beer. For something sweet afterwards, there is also a chocolate terrine scented with sake lees.