Restaurant David Toutain
Much has been said about Restaurant David Toutain, and for good reason. Before opening the doors to his signature restaurant in 2013, the eponymous chef had worked with some of the world’s best, including Pierre Gagnaire, Alain Passard, and Bernard Pacaud. He also made quite a name for himself at the now-closed Paris restaurant, Agapé Substance. But while his history is impressive, it’s nothing compared to the present star turn exhibited at Restaurant David Toutain.
The tasting menus here constantly change, and there are a few to choose from, depending on your inclination and budget. But whichever you choose, your meal is sure to be a thing of beauty. Toutain’s dishes are creative and clever, mixing unexpected flavours – including things like fresh oysters and kiwi, or white chocolate and salsify – and textures. But you can entrust your tastebuds to him; the man knows what he’s doing.
For a meal of this quality, you’d expect the atmosphere to be starchy, to say the least. But the Scandinavian-inspired chic of the light and airy dining room is elegant, not off-putting, and the warmth of the wood, from the tabletops to the mounted slices on the walls, lend a rustic edge to the vibe. It’s a winning combination, and one which keeps Parisians happy and filling up the reservations book year after year.