David Toutain, who introduced acclaim to Agapé Substance earlier than leaping ship again in December 2012, returned to the Paris scene with this signature restaurant in 2013. His meticulous and conceptual cooking highlights seasonal produce, with greens typically taking part in the starring function. That is certainly not a vegetarian restaurant, however Toutain’s capacity to carry out the sweetness in oft-ignored roots reminds us of his former boss Alain Passard.
Be sure you specify when reserving that you just’d wish to be seated downstairs in the principle eating room. They’ve not too long ago added various small tables in a cramped and airless room upstairs close to the lavatory. Certainly these usher in more cash, however eating there’s one other (far much less attention-grabbing) expertise altogether.
Handle: 29 rue Surcouf, 75007
Hours: Open Monday-Friday for lunch and dinner. Closed Saturday & Sunday.
Phone: +33 1 45 50 11 10
On-line Reserving / Web site / Fb / Instagram
David Toutain in Photos
In Different Phrases
Have you ever been? Depart your personal opinion about David Toutain within the feedback!
Condé Nast Traveler (2015) “At his Left Financial institution outpost, Toutain, who grew up on a farm in Normandy, honors the produce-based custom of the area with dishes like seared foie gras in baked potato bouillon with black truffles.”
Atabula (2015) “Bref, une delicacies sur la retenue alors même que le expertise était là, omniprésent, incontesté et incontestable.”
Le Monde (2015) “Ce chef n’a peur de rien. De la branche de salsifis craquant, crème de panais et chocolat blanc en amuse-bouche à la crème de chou-fleur, coco, chocolat blanc en prédessert, on va de shock en shock durant ce menu obligé.”
L’Specific (2014) “Retenez le nom de ce chef surdoué: il va faire le tour du monde.”
Eater (2014) ” His shock menus are ingenious, eclectic, and hyper-seasonal.”
Patricia Wells (2014) “David Toutain is a cerebral chef. Nothing is unintentional and whenever you enter his model new 7th arrondissement restaurant you might be topic to his guidelines and his mind-set. But you by no means really feel as if your arm is being twisted. This isn’t a restaurant for an off-the-cuff meal, however slightly one that’s meticulously deliberate and thought out, and begs for, sure deserves, your consideration. And it’s effectively price your time.”
The New York Instances (2014) “The rhythm of the prix-fixe menu, which adjustments day by day, is deliberately various. Toutain composes meals so {that a} quiet dish, like seared foie gras in baked potato bouillon with black truffles, units up the drama of one other dish meant to dazzle, like a monochromatic white composition of cuttlefish with yuba (bean-curd sheet) and practically translucent Parmesan gnocchi, seasoned with the juice extracted from cooking the cheese at a really low temperature for a lot of hours.”
Le Fooding (2014) “Chez lui, Toutain joue en sourdine. Décor aéré presque sévère (bois, béton, aplats gris), service cravaté et… carte muette ! Tout start par une web page blanche – une desk en bois massif qui s’habille pièce à pièce : napkin, verres, cailloux, coupelles, terres cuites.”
John Talbott (2013) “Any placing plusses? The fantastic heat of the newly gathered employees (fairly astonishing). The revolutionary, constant, explosive meals.”
