Feb 10th, 2019, 12:32 PM

An Inside Look At Double Michelin Star Restaurant, David Toutain

By Isala Gray
Lobster and Beetroot
Lobster and Beetroot; Source: Thai Toutain
An Intimate Dining Experience at David Toutain

David Toutain was awarded his second Michelin Star in late January. Entering February with an additional award, Peacock Plume sat down with (and tasted the cuisine of) the chef and mastermind behind the renowned restaurant conveniently situated in the 7th Arrondissement.

On a small quiet street, just walking distance from the Eiffel Tower, sun bathes the wooden tables, hearkening back to the chef's modest Northwestern, French upbringing on his two family farms in the self-named restaurant, David Toutain. As you step into the naturally lit restaurant on 29 rue Surcouf, you are instantly warmed by the scents of smoked juniper and hay coming out of the kitchen. 

Upon entering the restaurant, you are immediately greeted by the wait staff, dressed in their crisp white button-downs and cleanly pleated pants. Once seated, an aperitif or a glass of champagne is offered. Upon getting settled, snacks are served and a member of the kitchen (sometimes Toutain himself) explains the journey of the senses you are about to embark on. 

David Toutain restaurant; Source: Thaï Toutain

The dining room features a quaint Scandinavian design with its high, open windows, modern furniture, and minimalist color palette. On the ground floor of the dining room, oak tables sit bare, waiting to be greeted by the chef's tasting menu. 

Lamb and chantrelle; Source: Thaï Toutain

The seasonally-changing menu that offers lunch and dinner heavily features vegetables this every season. At lunchtime, there are four menus: Berce, Pensée, Coquelicot, and Reine des Prés, each consisting of three to eight courses. And at dinner time, two menus: Coquelicto and Eine des Prés, which consist of six to eight plates.

One of the hidden gems of the current dinner menu is the vegetable-based risotto, featuring celery root brunoise, crispy spelt , and raw chestnut. For additional luxury, black truffle is available upon request, which Toutain describes as “extra luxurious, earthy, and delicious.” Each dish can be accompanied with the sommelier’s wine pairings, which is highly recommended by the chef.

Scallop and zucchini in sauce; Source: Thaï Toutain

In all of the chef's creations, the extreme attention to detail is evident.  

Cod and beetroot; Source: Thaï Toutain 

The restaurant serves fewer than 50 guests per service, making it a very intimate dining experience for all. 

Apple, Celery, and Potato; Source: Thaï Toutain

David Toutain shares in a quote from his book “I see my cooking as an intimate act of transmission between two people. The one who creates, and the one who receives. Here in my restaurant, I want to feel that exchange.” 

Earlier in his career, the chef made a name for himself in several Michelin starred restaurants in Paris, such as Mugaritz under Chef Andoni Luis Aduriz.

With Toutain's menu ranging from €60-160, it's a highly recommended gourmet experience. However, since the restaurant is highly in demand, calling in advance is recommended.

Carefully placed asparagus; Source: Thaï Toutain



David Toutain

 29, Rue Surcouf

Hours: Mon - Fri 12:30-2:30pm; 8:00-10:00

For Bookings visit davidtoutain.com or call 01 45 50 11 10