Restaurant David Toutain
29 Rue Surcouf, 75007 Paris, France
© Nicolas Buisson
© Nicolas Buisson
© Pepa
© Pepa
© Pepa
© Pepa
© Pepa
© Pepa
© Pepa
© Pepa
© Nicolas Buisson
© Nicolas Buisson
© Nicolas Buisson
© Nicolas Buisson
© Nicolas Buisson
15 PHOTOS
© Nicolas Buisson
© Nicolas Buisson
© Pepa
© Pepa
© Pepa
© Pepa
© Pepa
© Pepa
© Pepa
© Pepa
© Nicolas Buisson
© Nicolas Buisson
© Nicolas Buisson
© Nicolas Buisson
© Nicolas Buisson
Practical information
- Location
- Paris
- 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
17,5/20
Prestige Restaurant
David Toutain is certainly not the most media-savvy of France's top chefs, but that suits him just fine. The son of farmers from Normandy, he went on to become one of the top students of the exuberant Marc Veyrat—who refers to him as his spiritual son—and then Alain Passard’s right-hand man, before opening Agapé Substance in the early 2010s, immediately turning the spotlight on this restaurant that everyone was talking about at the time. Fifteen years later, our former “Grand de Demain” has come a long way, thriving on this peaceful Rue Surcouf and constantly devising new dishes with a creative flair that many envy. The appetizers set the tone, notably featuring a superb combination of beets cooked in a clay crust, amaranth, and cherry, as well as amberjack prepared like smoked charcuterie. Then the dishes follow one after another, never letting the mind rest, with green asparagus, mint, chimichurri sauce, cockles, and pistachios, striking a beautiful balance between the sea and the vegetable world; bouchot mussels, fava beans, Vichyssoise sauce, and a gratin of seafood trimmings (a dish that comes close to earning a fifth toque thanks to its nuanced, light, and indulgent flavor), cod heart—firm yet melt-in-your-mouth—paired with fennel and bell pepper; followed by magnificent white asparagus, quail pie, and wild garlic. Creative, inspired, and deeply personal, this cuisine delights us a little more each year, even if we’d undoubtedly prefer a bit more freedom of choice at dinner rather than a single set menu (lunch, however, offers more flexibility). Attentive service, and a wine cellar expertly guided by a passionate sommelier.
Map
OPENING HOURS
- MON
- TUE
- WED
- THUR
- FRI
- SAT
- SUN
Menu
A la carte
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