Restaurant David Toutain

David Toutain was sous chef to French master Alain Passard at the age of 21, but he found his culinary voice in the Alps, learning to cook with mountain herbs and flowers under the mercurial Marc Veyrat, a pioneer of molecular gastronomy. He made a name for himself at a series of renowned establishments (Arpege, Agapé Substance), serves contemporary flavours in the form of an ambitious cuisine d'auteur: a light touch, a penchant for vegetables, and a refined aesthetic sensibility. Two Michelin stars and a Green Star are a testament to David Toutain’s innate talent. The restaurant is of a minimalistic design. Service was professional and attentive. Food focus is on light ingredients. The dishes were beautiful in form and delicious in substance.Two Tasting menus.