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.
29 rue Surcouf 75007 Paris 01 45 50 11 10
Noon – 2.30 p.m and 8.00 – 10.00 p.m à 14h30 Closed Saturday and Sunday