Restaurant David Toutain
Fine dining restaurant · Gros Caillou ·
Daring modern cuisine tasting menus with wine pairings
Daring modern cuisine tasting menus with wine pairings
"The grandson of farmers, Normandy-born David Toutain started out in the kitchen of Bernard Loiseau, before making a name for himself at a series of renowned establishments (including Arpège, Agapé Substance). In a modern, loft-style space, he has brought a showcase of culinary experimentation to a quiet street in a neighbourhood of government buildings. His technical prowess brings clarity to his dishes as he tirelessly taps into contemporary tastes (rather like his best friend, Alexandre Mazzia) to produce an ambitious cuisine d'auteur. He and his team serve their creations in the form of "surprise" set menus. The desserts by pastry chef Émilie Gérardi deserve a special mention. The terrific wine list features a number of reasonably priced bottles." - Michelin Inspector
"Having worked at Three MICHELIN Star and Green StarL’Arpège, among other prestigious establishments, the Two MICHELIN Starred David Toutain is considered to be one of the most promising chefs of his generation." - The MICHELIN Guide
"With his creative and surprising cuisine, David Toutain really fits the bill of a Michelin-Starred chef." - The MICHELIN Guide
"After working with Alain Passard and Marc Veyrat, David Toutain first wowed Paris at Agapé Substance in Saint-Germain. Now he has his own place, and his constantly changing tasting menus (which range from 70 to 250 euros) deliver some of the boldest and most interesting food in Paris. Think dishes like seared foie gras in baked potato bouillon with black truffles; a monochromatic white composition of cuttlefish with yuba; and nearly translucent Parmesan gnocchi, seasoned with the juice extracted from cooking the cheese at very low temperatures for hours. Located in the Seventh Arrondissement." - Alexander Lobrano
"Rank: #86 "While chef David Toutain’s culinary expertise is a testament to his training under the likes of French legends Alain Passard, Pierre Gagnaire and Marc Veyrat, his true flare developed with his vegetable-forward regime in Paris."