Alain Passard gave him the taste for magnifying vegetables and his mentor Marc Veyrat went even further by teaching him how to cook herbs, flowers and roots….Travels completed his experience. David Toutain’s recipe to blow our minds? Playing with textures, colours, twisting products, making bold associations, hinting at molecular cuisine and offering divine food and wine combinations.
Dining at the Tour d’Argent is bound to be a unique moment : the place is utterly magical and mythical even among the finest Parisian restaurants, but the pressed duck and the wine cellar, one of the wealthiest and most sophisticated in France are truly fabulous and anything but a mythe !
Alain Passard is passionate about vegetables, which he grows in his three kitchen gardens in Sarthe and Eure and which his culinary art transcends, together with carefully selected seafood and meats roasted the traditional way, for long hours. A true symphony of flavours, with a magnificent wine cellar.
