Restaurant David Toutain

Rating: 17
Author: Gault&Millau

75007 PARIS

17/20
Prestige Restaurant

BOOK

15 PHOTOS

Chef: David Toutain
Cooking: French | Gastronomic | Healthy cooking | Signature cuisine
Services: Access for people with disabilities | Click&Collect | Cooking lessons | Delivery Service | Pets allowed | Takeaway
Style: Elegant | Romantic

Budget (€)

Indicative price per person (excl. drinks)

168 to 258

Gault&Millau's review 2026

The word is so overused that we hardly dare use it. And yet, where better to speak of the "chef's world" than here? For there is indeed, in this preciously bourgeois setting in the seventh arrondissement, a David Toutain world, created by his culture, by his technique, by his desires and predilections forged over the years, by his travels, visits and encounters. Between Marc Veyrat's Savoie and Japan, to which he is so drawn, a tree, branches and flowers have grown to produce one of the most imaginative kitchens in Paris today. This universe takes shape right from the coherent and astonishing starters: raspberry and oyster tube, beet and yellowtail ravioli, bear's garlic in tempura, with an effective review of the various textures to go from soft to crunchy. The tone is set and is never lost, through the three hidden menus that fit together for four, six or eight courses, with the €198 median providing an excellent approach; with the guinea fowl cauliflower almond, a cloud of sweetness around the vegetable and the dried fruit, a little chiche (that's the principle) but offering three very mastered techniques, the cod medallion perfectly prepared and cooked, of great delicacy, pearly, melting because candied, deposited on three coulis like colors on a painter's palette, piquillos, chickweed, shrimp heads, each element playing its role in concentrated miniature. The sweetbreads are just as tasty, incredibly melting and reminiscent of brains, before a series of sweets: praline milk with a delicate, intense vanilla flavor, rhubarb cardamom rice or pear melilot meringue. A great deal of hard work is to be commended and recognized, as is the pleasure, sometimes a little frustrating by the miniaturization of each mouthful, the precise service giving each guest confidence and appetite, the cellar full of discoveries and bias.