DAVID TOUTAIN
THE GLOBETROTTER
————————————————
Paris-based David Toutain is considered, among colleagues and food writers, as a culinary globetrotter, one of his generation’s most talented and popular chefs, making appearances in kitchens all around the globe. After what was seen as his homecoming to Paris with the opening of his new restaurant in December 2013, Toutain has continued to practice meticulous and conceptual cooking of seasonal produce. At David Toutain you are offered an entirely novel experience, and he takes vegetables very seriously.
David Toutain has worked closely with world-renowned chefs such as Alain Passard at L’Arpege in Paris; Marc Veyrat at La Maison de Marc Veyrat and Andoni Luis Aduriz from Mugaritz in Spain; preparing him for his role as Chef de Cuisine at the iconic 2 Star Michelin New York restaurant, Corton. He returned to France in 2011 where he opened Agapé Substance, a unique 26-seat, open kitchen restaurant, in the heart of Paris that he left in the late 2012.
His unfailing enthusiasm and sensitivity to the freshest ingredients, quality produce and unexpected flavours earned him and Agapé Substance numerous awards including “62nd Top Restaurant in Europe” by Opinionated About Dining (OAD), as well as “Rising Chef of the Year” by Magazine Le Chef. In 2012 Chef David was named by the Gault Millau guide as “One of the Six Greats of Tomorrow”, cementing his place as a tastemaker and trendsetter of the culinary world.
David Toutain’s cuisine is inspired by nature, travel, and different cultures – always with the goal of letting products speak for themselves all year round: herbs, flowers, mountain plants, the sea, land, vegetables. Interesting techniques play a part in his cooking, whilst still honouring the product. Things have to be delicious. Always.
An often used star chef at international food festivals such as Madrid Fusion, Melbourne Food & Wine Festival, 12 Days at Meadowood in Napa, Charity Dinner at Utsunomiya and Omnivore Food Festival held around the globe.
David Toutain exclusively offers his gastronomic excellence for lectures, food festivals, consultancy, private dining and exclusive dinner parties.
In case of interest or/and press, please contact Kristian Brask Thomsen at:
————————————————
Bon Vivant Communication is a culinary embassy representing star chefs and restaurants, chateaux and high-end wineries as well as working close together with various luxury hotels, gourmets festivals and bespoke concierges services.
The diplomacy speaks to a strong network of 500 journalists, bloggers and writers, as well as 2000+ luxury diners around the globe.
Hungry for more? Have a look Behind the Scenes.
————————————————
SELECTED LINKS
RESTAURANT WEBSITE: DAVID TOUTAIN
Take a look at what the restaurant has to offer.
Check out the personal website of French Star Chef David Toutain.
The return of on of this generation’ greatest chefs, David Toutain. Think of a chef, a real one with exceptional REAL talent, real charisma, real deserving praises. A real artist behind his stoves.
VIDEO: APAGE SUBSTANCE BY DAVID TOUTAIN
Follow David Toutain from the contruction of world-renown Parisian restaurant Agape Substance – all the way to behind the scenes during kitchen service.
Follow the gastronomic adventures of French Star Chef David Toutain.
————————————————
SELECTED DISHES
Whiting, peas and rhubarb
Sponge herbs verbena – chickweed
Rustic caramelised onion brioche with burnt butter cream
Carrots / Galanga
Squid / Wild Garlic
Tomato / Basil
Scallops / Romanesco /Madras Curry
Blue Feet / Hazelnut / Benoite
Salsify / White Chocolate
Hungry for more? Check out The Magnificent 3 at Restaurant Geranium.