In a hurry for lunch? This 4-toque chef offers a gourmet menu in less than 1 hour
Are you afraid of going to a gourmet restaurant for lunch because you don't have the time? This chef assures you that he can serve you a complete gourmet menu in just one hour.
Mathilde Bourge
In the hushed world of fine dining, the culinary experience often rhymes with slowness. Three hours for a tasting menu is almost the norm, a voluptuous interlude in a hectic daily routine. But this luxury comes at a cost: time. For professionals or gourmets on a tight schedule, walking through the door of a gourmet restaurant in the middle of the week is a challenge. But one Parisian chef, crowned with 4 Gault&Millau toques, has chosen to adapt to this clientele and promises a menu served in less than an hour...
"Adapting to the fast pace of daily life".
The mastermind behind all this is none other than David Toutain. This daring chef, renowned for his elegant creations, is innovating once again with an unprecedented offer: a lunch menu designed to be enjoyed... in just one hour. It's a feat that defies the habits of haute cuisine, while retaining the excellence for which he is renowned.
Called "Club DT Pro", this three-course menu includes a starter, main course, dessert, glass of wine, water and coffee. All for 120 euros. The aim? To offer a refined and complete experience, compatible with the tight schedules of professionals or the expectations of busy urbanites. "Theculinary experience evolves to adapt to the fast pace of our customers' daily lives, while always offering impeccable quality," explains the chef.
Served in 45 minutes to an hour, this made-to-measure lunch sacrifices neither creativity nor quality. In his Restaurant David Toutain, the chef promises inspired, precise cuisine, where every bite celebrates the very essence of the produce. The menu becomes an efficient, gourmet break, without sacrificing the pleasure of the table.
With this initiative, David Toutain demonstrates that gastronomy can adapt to our times, when every minute counts. A small culinary revolution, tasty and clever, that could set a precedent.
Related to this article
17
/ 20
Prestige Restaurant
David Toutain
CHEF
Awards :
Great of Tomorrow
Restaurant :
Restaurant David Toutain
These news might interest you
Hotels & Bed & Breakfast
10 hotels in France to enjoy a 3-day weekend
As autumn sets in and the days grow shorter, these three-day getaways become precious interludes. Discover ten addresses in France where you can get some fresh air, warm up or take a cultural break.
With its taste of roasted fruit and caramel, praliné is one of the favorite ingredients of chocolate lovers. Not so many professionals make it, however, as it requires a mastery of baking. Gilles Cresno produces it according to the rules of the art, and goes even further... Passionate about technique, he creates an enchanting palette of textures and tastes.
The Mondial du Rhum 2026: a journey to the heart of Terres & Territoires
From February 11 to 13, 2026, the Carreau du Temple in Paris will host the 3ᵉ edition of the Mondial du Rhum. Placed under the theme of "Lands and Territories of Rum", the event will highlight the cultural and human wealth of the producing countries.
Nestled in the heart of Paris, Arles or the Provencal countryside, each of these hotels bears the signature of a great designer. The result? Places that resemble true works of art, without ever abandoning the spirit of hospitality.
Salive: gourmet walks that reinvent the way to discover Paris
In Paris, Salive offers a new way to discover the city. Instead of a guided food tour, it's a self-guided stroll to stroll and taste, following an itinerary suggested on a beautifully drawn map.
