David Toutain, Paris, 12/4/14

Exterior
Exterior

A very modern two level restaurant by Chef David Toutain, previously of Agape Substance Restaurant. We were seated on the second level which turned out to be a little quieter than the first floor and lucky since the bathroom is also on the second level. The menu is a tasting format and your choice involves how many courses you want to have.

table set up
table set up
Mushroom people art work
Mushroom people art work

On our night there was also a truffle option. The food is beautiful and the combinations are unique and sometimes really tasty. The service leaves a little to be desired – sometimes scattered with off timing and without a menu the descriptions are crucial and they varied considerably with who brought out the food. Also, a pet peeve of mine, I was promised an emailed menu that never arrived.

The smoked beetroot was quite good and a real visual shift. The egg with caramel was a yummy combo. The potato broth with the foie gras was like eating a liquid baked potato – truly outstanding flavor. The skin on the John Dory was as tasty as the fish itself but it was hard for it to compete with the delicious pumpkin squares which were so sweet and smooth they were like a dessert. Eel with sesame sauce was another winning combination. The truffles had great aroma in the box but, as with most white truffles, have a hard time keeping the flavor after grating which was done in the kitchen rather than at the table. Nevertheless the chicken was moist and nicely gamey. Ending with chocolate truffles was classic but surely that big box of chocolate shaving should have held more than 2!

Salsify (big stalks) and chocolate dip
Salsify (big stalks) and chocolate dip
Smoked beetroot with onion shell
Smoked beetroot with onion shell
wine
wine
truffles
truffles
Fish skin and eggs
Fish skin and eggs
Egg with caramel and cornbread
Egg with caramel and cornbread
Salmon and fried shrimp tripe (heads)
Salmon and fried shrimp tripe (heads)
Foie gras and gnocchi in potato broth
Foie gras and gnocchi in potato broth
toasts
toasts
Brioche for foie gras
Brioche for foie gras
John Dory with pumpkin and mayo
John Dory with pumpkin and mayo
Umi with coffee cream
Umi with coffee cream
Smoked eel on black sesame sauce
Smoked eel on black sesame sauce
more bread options
more bread options
Chicken with white truffles, whipped Jerusalem artichokes and parsley root
Chicken with white truffles, whipped Jerusalem artichokes and parsley root
one wall's covering
one wall’s covering
some of the interior
some of the interior
cool toilet paper holder in bathroom
cool toilet paper holder in bathroom
White chocolate, coconut and cauliflower
White chocolate, coconut and cauliflower
Chestnut cream and meringue
Chestnut cream and meringue
Lemon fennel
Lemon fennel
Chocolate truffles
Chocolate truffles
Chef David Toutine
Chef David Toutine

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