DAVID TOUTAIN

Having garnered rave reviews at gastronomic heavyweight Agapé Substance, chef David Toutain returned to Paris in late 2013 after a globetrotting absence to reclaim his status as one of the city’s hottest culinary stars.

The word “cerebral” has quickly become synonymous with the inspired, and often surprising cuisine of chef David Toutain, one of the shining young stars of Paris’s ne dining scene. Renowned for his meticulously executed gastronomic creations, this Normandy-born chef made a name for himself when directing the experimental kitchens at Agapé Substance, where he soon gained a loyal following of discerning global foodies. Disappearing from the scene in late 2012 to travel the world, Toutain was back in the capital by December 2013, and has been making gastronomic waves ever since with his highly anticipated rst solo venture, Restaurant David Toutain.

Honing his skills as a young chef under the expert tutelage of chefs Alain Passard and Marc Veyrat, Toutain undertook stints at Mugaritz in the Basque region and Corton in New York, before landing in the cutting-edge kitchen of Agapé Substance. Now installed within his own stylish restaurant space in Paris’s upscale 7th arrondissement, Toutain’s imagination has free reign as he irts with the avant-garde.

Seeking to challenge and intrigue his diners, Toutain has structured his menu into several multi-course carte blanche options, from the “Berce” lunchtime menu a gastronomic steal at 42€ to the seriously indulgent “Menu Tru e” for 210€ with wine pairings. Work-of-art dishes emerge from the kitchen in a rhythmic stream of artisticallypresented tasting plates. “My lunch menu changes weekly” explains

Toutain, “while the carte blanche tasting menus evolve as a result of the availability and life cycle of the best seasonal products that I can nd. I don’t have speci c dates or plan when I change my menu this occurs organically due to the ongoing changes in nature, the availability of the ingredients, and according to my inspirations of the moment.”

When asked about the biggest challenge when opening his restaurant, the charmingly mild-mannered chef replies, “It was nding a place that suited me, my style of cooking and where I felt at home.” Light pours into the restaurant’s minimalist, split-level dining room through a wall of oor-to-ceiling glass, emphasising a sparse, modern aesthetic that showcases rough oak and concrete. A cosy mezzanine level reveals a secret book corner furnished with comfy leather couches and shelves stocked with foodie books.

Toutain’s aspirations for the restaurant’s future are as clear-sighted as his ethereal creations. “My greatest satisfaction is to serve a quality meal to my clients with the same passion every day. One of my main focuses is to work as hard as possible to make my restaurant a success, to continue developing my cuisine, to strengthen my team and to provide as many moments of happiness for my clients as possible.” For a chef with aspirations as admirable as these, it’s no wonder this young prodigy’s rise shows no sign of slowing.