{"id":781,"date":"2015-05-27T11:49:10","date_gmt":"2015-05-27T03:49:10","guid":{"rendered":"http:\/\/gazeandgraze.com\/wordpress\/?p=781"},"modified":"2019-02-03T17:40:21","modified_gmt":"2019-02-03T09:40:21","slug":"david-toutain-fun-and-fresh-french-dining","status":"publish","type":"post","link":"https:\/\/gazeandgraze.com\/wordpress\/2015\/05\/27\/david-toutain-fun-and-fresh-french-dining\/","title":{"rendered":"David Toutain – Fun and Fresh French Dining"},"content":{"rendered":"

Of the restaurants I went to my last trip to Paris, David Toutain is the one that I want to go back to and the one that I\u00a0have\u00a0no hesitation in recommending. While the restaurants of Paris\u2019 well known chefs – Joel Robuchon, Alain Ducasse, etc. – remain highlights of any trip to Paris, I find I have an increasing preference for eating food by the younger set. I think it\u2019s partly due to the more casual ambience and less costly menus, but in many ways, I think the food holds a little more surprise.<\/p>\n

\"David<\/a>
Decor is somewhat nordic<\/figcaption><\/figure>\n

I was here for lunch in May 2014 and although the restaurant was just five months old, it had already garnered positive press (David Toutain has since gone on to attain a Michelin Star), making reservations a must. Part of the difficulty in getting a table is also because it\u2019s a relatively small restaurant serving probably not more than 40 per sitting.<\/p>\n

As with the trend of some of the newer fine dining restaurants these days, only degustation or perhaps more apt – omakase – menus are offered (David calls these Carte Blanche menus). There is no a la carte. There was a choice of the lighter or the full degustation. We went for the full hog, which is now priced at EUR105. David Toutain also offers a smaller three course lunch for just EUR45.<\/p>\n

\"David<\/a>
Cheese course – 48 months aged Comte shavings<\/figcaption><\/figure>\n

The notable aspect of David\u2019s food is that there is a fair bit of international influence. For instance, smoked eel was served in a thick black sesame sauce. I think this reflects his two year stint traveling and cooking around the world. Incidentally, his wife\u2019s family is originally from Singapore so he did spend a bit of time here. I also really enjoyed the variety of vegetable based courses as well, which according to the press harks back to the time he spent in Michelin three-starred Arpege.<\/p>\n

For dessert lovers, David Toutain offers a few rounds of dessert and they were all very good. I’m not a big dessert person but I appreciated that the offerings offered some surprising combinations (see pics below).<\/p>\n

The restaurant is located on the left bank, just two streets over from the west side of Invalides. This means that it\u2019s an ideal lunch or dinner spot after a morning or late afternoon visit to the Musee d\u2019Orsay, which is less than 20 minutes walk away.<\/p>\n

David Toutain website: http:\/\/davidtoutain.com<\/a>. Call or make reservations via email, best done\u00a0weeks in advance.<\/p>\n

Food Pics Below<\/strong><\/p>\n

\"David<\/a>
Savoury pea and verbena chiffon cake<\/figcaption><\/figure>\n
\"David<\/a>
Beef carpaccio dressed in linseed oil and served with wild strawberries and hazelnuts<\/figcaption><\/figure>\n
\"David<\/a>
Poached oyster served with a coriander and pear pur\u00e9e<\/figcaption><\/figure>\n
\"David<\/a>
Fava beans with mashed potatoes and onion reduction<\/figcaption><\/figure>\n
\"David<\/a>
Asparagus with wild garlic, smoked egg and crispy Parmesan flakes<\/figcaption><\/figure>\n
\"David<\/a>
Squid and white asparagus served with a garlic confit and citrus flower consomm\u00e9<\/figcaption><\/figure>\n
\"David<\/a>
Whiting with peas and a rhubarb sauce<\/figcaption><\/figure>\n
\"David<\/a>
Smoked eel in black sesame<\/figcaption><\/figure>\n
\"David<\/a>
Roasted Bigorre pork served with basil, parsley and rocket sauce and artichokes<\/figcaption><\/figure>\n
\"David<\/a>
Parsley ice cream , mashed potatoes and raspberries<\/figcaption><\/figure>\n
\"David<\/a>
Crispy apple slices with caramel ice cream and toasted granola<\/figcaption><\/figure>\n
\"David<\/a>
Petit Fours – Hazelnut chocolate and basil\u00a0financier with raspberry jam<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"

Of the restaurants I went to my last trip to Paris, David Toutain is the one that I want to go back to and the one that I\u00a0have\u00a0no hesitation in recommending. While the restaurants of Paris\u2019 well known chefs – Joel Robuchon, Alain Ducasse, etc. – remain highlights of any trip to Paris, I find […]<\/p>\n","protected":false},"author":1,"featured_media":786,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[152,18,1,104],"tags":[43,101,37,102],"class_list":["post-781","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-europe","category-france-europe","category-home","category-michelinstar","tag-featured","tag-france","tag-michelin_star","tag-paris","latest_post"],"_links":{"self":[{"href":"https:\/\/gazeandgraze.com\/wordpress\/wp-json\/wp\/v2\/posts\/781","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gazeandgraze.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gazeandgraze.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gazeandgraze.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/gazeandgraze.com\/wordpress\/wp-json\/wp\/v2\/comments?post=781"}],"version-history":[{"count":4,"href":"https:\/\/gazeandgraze.com\/wordpress\/wp-json\/wp\/v2\/posts\/781\/revisions"}],"predecessor-version":[{"id":800,"href":"https:\/\/gazeandgraze.com\/wordpress\/wp-json\/wp\/v2\/posts\/781\/revisions\/800"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gazeandgraze.com\/wordpress\/wp-json\/wp\/v2\/media\/786"}],"wp:attachment":[{"href":"https:\/\/gazeandgraze.com\/wordpress\/wp-json\/wp\/v2\/media?parent=781"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gazeandgraze.com\/wordpress\/wp-json\/wp\/v2\/categories?post=781"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gazeandgraze.com\/wordpress\/wp-json\/wp\/v2\/tags?post=781"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}