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“My cuisine reflects the values passed down by my grandparents who were farmers: serving what nature offers us, and not the other way around.” From his respect for the seasons and his collaboration with small-scale, ecologically minded producers to his efforts to minimise waste, the principles of sustainable development underpin David Toutain’s approach. Able to sublimate plants and reveal their hidden flavours, it is hardly surprising that this chef, with his boundless imagination and unparalleled technique, has mastered the art of cooking vegetables, herbs, flowers... and the “earth”.
Menus 150-290 EUR s.i. (lunch), 240-290 EUR s.i. (dinner)
Terminology: t. = tax, s.n.i. = service not included, s.i. = service included