David Toutain

Chef David Toutain's cuisine represents a distinctive voice in contemporary French gastronomy. His approach, refined through years working with Bernard Loiseau and at Alain Passard's legendary Arpège, emphasizes seasonal ingredients—particularly vegetables and seafood—transformed through innovative techniques into dishes that surprise and delight. The menus, poetically named after plants and changing with the seasons, reflect Toutain's deep connection to nature's rhythms and his commitment to showcasing ingredients at their absolute peak.

The restaurant operates exclusively with tasting menus, a format that gives the chef complete creative freedom to compose a progression of dishes that tell a cohesive story. This "surprise" approach means no two visits are exactly alike, as the menu evolves continuously based on market availability and seasonal inspiration. You might encounter dishes featuring sériole or cod from the sea, autumn's prized cèpes and squashes, or unexpected vegetable preparations that challenge conventional thinking about plant-based cuisine. Each course demonstrates technical mastery while maintaining a sense of playfulness and discovery.

Toutain's cooking style balances precision with creativity. Dishes often feature multiple components that come together in harmonious yet unexpected ways, with textures and temperatures carefully orchestrated to create dynamic eating experiences. The presentation is artistic without being overwrought—each plate looks beautiful but never sacrifices flavor for aesthetics. The chef's background at Arpège, known for its vegetable-forward approach, clearly influences his work, though he expands the repertoire to include exceptional seafood and occasional meat preparations.

Pastry Chef Émilie Gérardi's desserts deserve special mention, providing memorable conclusions to the tasting menu experience. Her creations maintain the same balance of innovation and refinement that characterizes the savory courses, often incorporating seasonal fruits and unexpected flavor pairings that leave a lasting impression.

The wine program complements the cuisine with carefully selected bottles and thoughtful pairings available at various price points (€88 to €238). The team demonstrates deep knowledge of both classic and natural wines, offering recommendations that enhance rather than overshadow the food. For guests with dietary restrictions, the kitchen adapts the menu when informed during reservation, demonstrating flexibility within their creative framework.