When you receive an invitation for a private sunday meal at David Toutain's, when the restaurant is closed, you know that something special is going to happen. We had the pleasure to discover his new extension which is warmly decorated and which feels homey. (Note to self: add this spot to the list of options for group dining!).
David warned us: "Today, this is simple!". Well, I love simplicity! Being able to turn salsify roots which we all remember from the gooey canteen version into the roasted and yet tender aperitive nibbles we got is a trait of genius.
See pictures below, and you'll get the idea. Another mention for the delicate mosaic of scallops and truffles (a tribute to Passard?) and the fully boned suckling pig which are things I'd like to see more often.
On a totally unrelated matter, it happens that David got awarded his first Michelin star the day after. No, we had absolutely no idea it would happen ;) wink, wink.
Most sincere congratulations, David!
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| The newly added private room which can accommodate about 16 guests. |
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| Roasted salsifies with a white chocolate dip (exquisite!) |
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| Perfect egg in a mushroom cream ans peanuts |
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| Scallops and truffles |
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| Pâté-croûte (gamey and tasty) |
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| The chef presenting his slowly roasted suckling pig. |
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| Suckling pig slices lightly seasoned with fragrant spices (including caraway) |
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| Winter roots (turnips, parsnips, ...) |
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| Pies from next door's Jean-François Piège's pastry shop |
David Toutain
29 Rue Surcouf, 75007 Paris, France
+33 1 45 50 11 10
http://www.davidtoutain.com
Needless to say, this lunch doesn't represent what one should expect from his restaurant. This merely documents another aspect of the chef's cuisine.
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