Restaurant David Toutain

Paris, France

Wunderkind David Toutain was sous chef to French master Alain Passard at the age of 21, but he found his culinary voice in the Alps, learning to cook with mountain herbs and flowers under the mercurial Marc Veyrat, a pioneer of molecular gastronomy. This love of nature is reflected in the names of his tasting menus, such as Meadowsweet and Melisse (lemon balm), which are a surprise until each beautifully presented dish arrives in front of you. Every course is designed to be a daring and delightful translation of the natural world, using vegetable-forward ingredients presented with Japanese-esque avant-garde precision. Asparagus is paired with yuzu, smoked egg yolk and a parmesan crisp; grilled eel sits next to black sesame pudding; cod is cooked sous vide with peas, peaches and sea foam. Asian-leaning cauliflower cream with chocolate and coconut is the perfect full-stop. The understated Scandi-style dining space with its pale woods and sage-grey walls, is welcoming. If you're seated on the mezzanine, you get to peek into the open kitchen where the walls are lined with jars of fermented vegetables and wild herbs.

Key Information

• Tasting menu from $300
• Lunch: Mon, Tues, Thurs, Fri Dinner: Mon – Fri
• +33 1 45 50 11 10
• Visit Restaurant David Toutain's Website

Location

29 Rue Surcouf, 7th arrondissement, Paris, 75007 Paris