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February 2019
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David Toutain (two Michelin stars)

Restaurant David Toutain. Une halte. FEVRIER 2019. Plume Voyage Magazine #plumevoyage @plumevoyagemagazine @plumevoyage © DR

Trained at Alain Passard’s, then at Pierre Gagnaire’s and Bernard Pacaud’s (L'Ambroisie), it is at Marc Veyrat's that David Toutain begins to express the full extent of his talent.

Having gone to confront the kitchens of the world in Spain (Mugaritz) then in New York at Corton, it is finally in the 7ème arrondissement of Paris that David Toutain inaugurates his table in 2013, two days before Christmas. Since then, his talent, his creativity and the originality of his dishes seduce gourmets from here and elsewhere. To discover his talent, let yourself be tempted by the menu Berce, served at lunch (60 €) in three services (starter, main course and dessert). On that day: egg, corn, caraway: regressive. Next step, roast pigeon, icy golden chanterelles, candied apricot: superb. And an exhilarating dessert with white chocolate, coconut milk and cauliflower: simply phenomenal.
www.davidtoutain.com

by Valentine Holsen

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