Heritage Resorts - Stories 2018 - Issue 2 - Page 57
DAVID TOUTAIN
VIRTUOSO BY
NATURE
“A GIFTED CHEF”, “ONE OF THE MOST CREATIVE YOUNG CHEFS”, “THE RISING STAR OF PARIS.” THE
SUPERLATIVES USED TO DESCRIBE THE TALENTED FRENCH CHEF DAVID TOUTAIN ARE ENDLESS: “BEST
FOREIGN CHEF 2015” BY THE ITALIAN CULINARY GUIDE IDENTITÀ GOLOSA, FOUR TOQUES ON GAULT
& MILLAU IN 2017 AND “CHEF OF THE YEAR” IN THE 2017 PUDLO PARIS GOURMAND GUIDE. AFTER
SO MUCH SUCCESS, DAVID TOUTAIN EMBARKED ON THE NEW CHALLENGE OF COMPOSING TWELVE
DISHES FOR THE HERITAGE LE CHÂTEAU MENU USING LOCAL PRODUCTS.
Photos by Virginie Tennant
He is part of the young
generation of chefs shaking
up the culinary world.
After having been trained
by the greats like Bernard
Loiseau, Pierre Gagnaire,
Alain Passard, “the prince
of vegetables,” and Marc
Veyrat – these last two
instilled in him a passion for
vegetables – David Toutain
knew how to impose his
name with his ultra-creative
cuisine. In 2013, he opened
his eponymous restaurant in
Paris. Two years later (only!),
he received a star in the
HERITAGE RESORTS STORIES |
55
Michelin Guide. A recognition
that he compares to “a pat
on the back that encourages
us to continue.”
Since the opening of his
restaurant, David Toutain
has undertaken projects
that allow him to “question
himself”: he contributed to
the menu for the business
class of La Compagnie (a
French airline), he composed
a gin menu for Star of
Bombay, he is a consultant
for the French drama
television series Chefs.
- Page 1
- Page 2
- Page 3
- Page 4
- Page 5
- Page 6
- Page 7
- Page 8
- Page 9
- Page 10
- Page 11
- Page 12
- Page 13
- Page 14
- Page 15
- Page 16
- Page 17
- Page 18
- Page 19
- Page 20
- Page 21
- Page 22
- Page 23
- Page 24
- Page 25
- Page 26
- Page 27
- Page 28
- Page 29
- Page 30
- Page 31
- Page 32
- Page 33
- Page 34
- Page 35
- Page 36
- Page 37
- Page 38
- Page 39
- Page 40
- Page 41
- Page 42
- Page 43
- Page 44
- Page 45
- Page 46
- Page 47
- Page 48
- Page 49
- Page 50
- Page 51
- Page 52
- Page 53
- Page 54
- Page 55
- Page 56
- Page 57
- Page 58
- Page 59
- Page 60
- Page 61
- Page 62
- Page 63
- Page 64
- Page 65
- Page 66
- Page 67
- Page 68
- Page 69
- Page 70
- Page 71
- Page 72
- Page 73
- Page 74
- Page 75
- Page 76
- Page 77
- Page 78
- Page 79
- Page 80
- Page 81
- Page 82
- Page 83
- Page 84
- Page 85
- Page 86
- Page 87
- Page 88
- Page 89
- Page 90
- Page 91
- Page 92
- Page 93
- Page 94
- Page 95
- Page 96
- Page 97
- Page 98
- Page 99
- Page 100
- Page 101
- Page 102
- Page 103
- Page 104

Powered by
