T’astous presents as a ‘neo-bistro’, the sort of chic bistro you might find in Paris. Regional cooking arranged for a modern sensibility. Tsuyoshi Horie trained in the south of France, so he excels with foie gras and truffles that are this region’s gift to the world. The restaurant name is the word for a black-truffle canapé in the Cahors dialect. Horie expresses through his cuisine the wonder he felt upon tasting this delicacy in southwestern France.