P
aris-based David Toutain is considered, among colleagues and food writers, one of his generation’s most talented and popular chefs, making appearances in kitchens all around the globe. After what was seen as his homecoming to Paris with the opening of his new restaurant in December 2013, Toutain has continued to practice meticulous and conceptual cooking of seasonal produce. At David Toutain you are offered an entirely novel experience, and he takes vegetables very seriously. Accuracy, rigor, perseverance and creativity were values David discovered at Manoir du Lys culinary school. After his graduation, David confirmed his motivation of cooking at Bernard Loiseau’s restaurant. At 20, David got a position with Alain Passard’s Arpège when Alain Passard was turning towards a vegetable-oriented cuisine. David enjoyed a real autonomy, freedom and spent three years specialising with vegetables and at the same time asserting his own personality. Improving his culinary skills, David went on to work at Ambroisie, Bernard Pacaud’s restaurant and later mastered his cooking techniques with Marc Veyrat. It was time for David to venture out, and experiment with new cuisines. His travels took him to Andoni Luis Aduriz’s Mugaritz in Spain; preparing him for his role as chef de cuisine at the iconic two Michelin-starred New York restaurant, Corton. With the birth of his son in 2010, David returned to France and with the idea of opening a gastronomic counter, he joined the Agapé Substance, the avant-garde 26-seat restaurant with a young and warm atmosphere with its fine cuisine. His unfailing enthusiasm and sensitivity to the freshest ingredients, quality produce and unexpected flavours earned him and Agapé Substance numerous awards including “62nd Top Restaurant in Europe” by Opinionated About Dining (OAD), as well as “Rising Chef of the Year” by Magazine Le Chef. In 2012 Chef David was named by the Gault Millau guide as “One of the Six Greats of Tomorrow”, cementing his place as a tastemaker and trendsetter of the culinary world.
DAVID TOUTAIN
David Toutain’s cuisine is inspired by nature, travel, and different cultures – always with the goal of letting products speak for themselves all year round. Interesting techniques play a part in his cooking, whilst still honouring the product.
RESTAURANT DAVID TOUTAIN PARIS, FRANCE
Today David shares his experiences and travels with his guests through his concept and menu at his restaurant in Paris, located at 29 Rue Surcouf. A year after its 2014 opening, Restaurant David Toutain was awarded its first Michelin star and the second in 2019.
52