David Toutain
Paris, France
⭐2 Stars
The Experience
From Michelin Guide
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 now serve their creations in the form of surprise set menus comprising four to 10 courses. The desserts by pastry chef Émilie Gérardi deserve a special mention. The terrific wine list features a number of reasonably priced bottles.
Unique Things
From Visitor Experiences
Culinary Experimentation and Originality
David Toutain is known for his original cuisine that mesmerizes diners with inventive dishes such as "Wild Garlic Sponge," "Trout with Miso," "Smoked Eel with Black Sesame," and a dessert like "Cauliflower, White Chocolate." His approach is highly experimental and focuses on fresh, quality, and seasonal produce, creating a unique tasting menu progression with meticulous attention to detail, including the choice of serve ware and table accessories.Relaxed, Communal Dining Atmosphere
Unlike traditional formal Parisian dining, David Toutain’s restaurant offers a casual, warm, and inviting atmosphere designed to make guests feel relaxed and comfortable for the duration of their meal. The interior features natural light, organic shapes, and a large live edge walnut slab table that fosters a communal dining experience, making the meal feel like a gathering in a good friend’s home rather than a formal restaurant setting.Atypical Minimalist Design Reflecting Culinary Philosophy
The restaurant’s design is minimalist and devoid of extraneous ornamentation, with a focus on wood and sober tones that echo the natural and earthy qualities of the cuisine. This aesthetic choice creates a calm and organic environment that complements the innovative and nature-inspired dishes served, emphasizing simplicity and the essence of the ingredients.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant David Toutain in Paris include:
Egg (soft and runny yolk): Featured in a signature dish combining egg, corn, and cumin, this ingredient is prized for its texture and affinity with complementary flavors, creating a harmonious and delicate taste experience.
Grilled eel: Used in a celebrated dish paired with a thick, concentrated black sesame sauce that includes fresh apple cubes for balance and lightness, showcasing depth and complexity in flavor.
Black sesame: Integral to the eel dish, the black sesame sauce provides immense depth and richness, highlighting Toutain's skill in layering flavors.
Duck (in duck parmentier): The duck ragù enriched with Lardo di Colonatta, combined with potato cream and a crunchy topping of toasted quinoa, nuts, and crispy duck skin, exemplifies a well-designed dish with bold yet elegant flavors.
Cauliflower: Used innovatively in a dish with coconut and vanilla, cauliflower adds a savory element to what might otherwise be a sweet or dessert course, demonstrating Toutain's creativity in flavor pairing.
These ingredients reflect David Toutain's approach to elevating natural flavors and textures, often combining unexpected elements to create dishes that are both familiar and surprising.