International
David TOUTAIN
Chef : 1 restaurant
Marc Veyrat has seen several hundred young people pass through his kitchens over the course of his long career. Some good, some not so good, some passionate, some less so, and a few who ended up standing out for their talent, their eagerness to learn and their capacity for hard work. Like Jean Sulpice and Yoann Conte, David Toutain is one of them.
Like them, he has joined our club of "magnifiques", those chefs with four and five toques who are the stuff of dreams the world over. But while his two comrades always knew what they wanted to do with their lives from an early age, young David, the son of a farmer, entered the kitchen by chance.
Nonetheless, he went on to earn his "bac pro" and join the kitchens of the Manoir du Lys, in Bagnoles de l'Orne, under the excellent Franck Quinton, where he learned all about the importance of the culinary profession. He soon moved on to Saulieu, with Bernard Loiseau, then to Caen (La Bourride, with Michel Bruneau) before spending three intense years with Alain Passard, who was revolutionizing his cuisine.
Gagnaire, Pacaud, Marc Veyrat again, who speaks of David as his spiritual son, then Alain Passard again before a rich Hispanic period, working alongside Andoni Aduriz. He met his future wife in the Spanish Basque country, and opened his first restaurant, Agapé Substance, in 2011. It was a small event in the gastronomic microcosm. Two years later, he left rue Mazarine but stayed on the Left Bank, where he opened his eponymous restaurant on rue Surcouf, where this gifted chef is more fulfilled than ever.
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