Wednesday 1 April 2015

David Toutain’s 8 course wonder–Paris Restaurants

David Toutain Restaurant
David Toutain’s 1* eponymous restaurant is close to the river on the left bank and a decent walk from the Champs-Elysees.  If it’s a pleasant evening you might want to walk, as a culinary feast awaits you.

The restaurant is simply decorated, and you’ll notice that by 9pm every seat is taken, for either the six or eight course menu degustation, with or without wine parings.

One of the main things I noticed about the courses that appeared is how fresh all of the ingredients looked, in the main not fussed with, but presented in innovative mixtures that you wouldn’t expect.  Every single thing that I tasted at David Toutain was absolutely delicious, the flavours exceptional, and each dish beautifully presented.

David Toutain beef carpacio with strawberry and nutsDavid Toutain green asparagus with parmesan and lemon mousseegg yolk with maize mousse and cornbreadBarcelona shrimp w lemongrass consommé  at David Toutain.
I have to confess that I couldn’t eat quite everything, there is a lot of food although the courses are small, and the meal lasts quite a time.  With the wine tasting I was happy to be with friends who helped me out as there was no way I could have drunk everything on offer.  Honest.

Morel mushrooms w crispy chicken skin and onion at David ToutainDavid Toutain smoked eel in black sesame sauceWhite fish w wild garlic white asperges and hazelnut at David ToutainDavid Toutain pigeon with  potato and kale galette

These pictures are only missing the initial oysters with kiwi, the crispy smoked beetroot, and the two superb desserts which disappeared before I remembered I was supposed to photograph them.  They were Toutain’s signature white chocolate, coconut and cauliflower ice cream, which was quite incredible, and a little tart with marjoram ice cream and fresh fruits.   So obviously I will need to go back to take pictures of those…….soon.

David Toutain
29 Rue Surcouf, 75007 Paris
Phone:01 45 50 11 10
book well in advance.