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Fantastic As Ever at Restaurant David Toutain (2* Michelin)

by Tina
Interior

I’ve been a fan of Mr. Toutain’s very modern, creative takes on French food for many years. His food is beautiful and poetic. Some dishes seem experimental (in a delicious way) for example, langoustine fritters with blackberry gelée or have mushrooms for dessert served with a quenelle of sublimely creamy caramel ice cream. His cooking style has evolved compared to what I’ve last eaten in 2016; it is very refined but it retained inspiration of the natural, rugged beauty of nature. The service was gracious. The chef and his team are absolutely deserving of the 2* Michelin.

  • Interior
  • Champagne Cazé Thibaut
  • Our glasses of Champagne Cazé Thibaut
  • Salsify root (the twig-like item) with Parsnip with white chocolate, toasted sesame seeds
  • Langoustine course: Langoustine with blackberry gelee, blackberry liquid gel, langoutine chips
  • Langoustine chips
  • Langoustine fritters with blackberry gelee
  • Langoustine fritters with blackberry gelee
  • Blackberry vinegar gel (it has a liquid center)
  • Sour cream with oyster
  • Beignet with yellowtail sashimi
  • Chicken "wings", Sweet potato puree
  • Chicken "wings"
  • Sweet potato puree to dip with the chicken "wing"
  • Sweet corn cream with cumin, caramel and chive and sweet corn bread with chive and cumin
  • Sweet corn cream, cumin, caramel and chive (served in eggshell) and sweet corn bread with chive and cumin
  • Sweet cornbread with chive and cumin
  • Cucumber balls with basil and lemon, tomato water
  • Sorbet of green zebra tomato with olive oil and capers, cucumber balls with basil and lemon, tomato water
  • Sorbet of green zebra tomato with olive oil and capers
  • Cucumber balls with basil and lemon, tomato water
  • Tomato with vanilla oil (right plate) and cherry tomato with chocolate (left plate)
  • Cherry tomato with chocolate
  • Tomato with vanilla oil
  • Homemade laminated broiche
  • Sourdough bread from a local bakery, Ten Belles
  • Fish, carrots, lemon vanilla foam
  • Fish, carrots, lemon vanilla foam
  • Lobster - Lobster with juniper and lobster bisque
  • Presenting the seared lamb racks
  • Lobster with junioer
  • Smoked and grilled eel with black sesame cream and green apple
  • Interior, looking at the private dining room entry
  • Roasted rack of lamb, fresh porcini mushrooms, cream of mushroom, juniper condiment
  • Roasted rack of lamb, fresh porcini mushrooms, cream of mushroom, juniper condiment, lamb jus
  • Top of the lamb rack, roasted and caramelized
  • Savory cheese "cake" with quince gelee and micro herbs
  • Fig - Fresh figs, Kalamata black olive ice cream
  • White chocolate cauliflower with coconut ice cream, madelines, beet juice gelee
  • Salsify root (the twig-like item) with Parsnip with white chocolate, toasted sesame seeds
  • Sour cream with oyster
  • Homemade laminated broiche, salted butter and fig leaf oil
  • Lobster snoked with pine
  • Racks of lamb smoking in pine
  • Roasted rack of lamb, fresh porcini mushrooms, cream of mushroom, juniper condiment, lamb jus
  • Mushrooms, carramel ice cream
  • Sweet corn cream, cumin, caramel and chive (served in eggshell)
  • Langoustine course: Langoustine fritter with blackberry gelee, blackberry liquid gel, langoutine chips

Restaurant David Toutain
29 Rue Surcouf
75007 Paris, France
Phone: +33 1 45 50 11 10
Visit Website
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CategoriesFrance Paris Restaurants
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Tina

I shoot, eat, and drink. My full time job is a hospital administrator. Moonlighting as a freelance photographer and food and travel writer.