Lemon meringue
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Restaurant David Toutain, Paris (May 2017)
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Strawberry, cream | Coconut ice cream with vanilla and cauliflower cream
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Restaurant David Toutain, Paris (May 2017)
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Pigeon, carrots, coriander, cereal
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Restaurant David Toutain, Paris (May 2017)
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Eel smoked with black sesame and green apple
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Restaurant David Toutain, Paris (May 2017)
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#cityfoodsters_davidtoutain

Green asparagus cooked over barbecue, shrimp
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Restaurant David Toutain, Paris (May 2017)
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Cod with peas
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Restaurant David Toutain, Paris (May 2017)
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Squid with white asparagus, trout roe, and yuba emulsion
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Restaurant David Toutain, Paris (May 2017)
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Different textures of egg
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Restaurant David Toutain, Paris (May 2017)
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#cityfoodsters_davidtoutain

Warm brioche with salted butter from Normandy
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Restaurant David Toutain, Paris (May 2017)
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Juniper and grapefruit cream
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Restaurant David Toutain, Paris (May 2017)
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Raspberry, sweet pepper, and lemon | Carpaccio with beetroot | Spinach with lemon and guacamole
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Restaurant David Toutain, Paris (May 2017)
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David Toutain (1*) is a disciple of the legendary chefs Passard, Gagnaire and Veyrat. We were already positively shocked from the very first bite, which consisted of a flavorful burst of beetroot carpaccio sitting atop a bed of ground hazelnuts and topped with oxalis leaves. The courses are overall well-balanced with interesting flavor combinations and visual appeal. This is a place we want to repeat in the future and see how it continues to evolve.
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Restaurant David Toutain, Paris (May 2017)
#cityfoodsters_paris
#cityfoodsters_davidtoutain