Dine In
Serves Dinner
Serves Wine
Food was very good, extremely innovative, interesting and above all tasty. Service was ok, and that is not what you normally expect on a 2 Michelin stars…we did not feel very special and spoiled( and I believe that is how you should feel in a fine dining restaurant). Wine service was extremely disappointing and for us wine is food and I believe it plays an important role in the experience. The sommelier completely forgot about us throughout service, we had to ask for our wine pairing and we had to wait for each glass staring at our beautiful dishes getting cold. No I don’t recommend, no I will not go back.
in the last week
I have mixed feelings about our recent dining experience at David Toutain. On one hand, the food preparation and presentation was undeniably innovative and flawless. There was a wonderful and nuanced development of the overall theme, and the incorporation of natural elements into the presentation of the dishes made it aesthetically beautiful. The pacing of the meal was excellent and I cannot find fault with one of the courses. I even enjoyed the smoked eel in an inky medium. The food was truly a celebration! On the other hand, the service and overall energy of the restaurant is very cold. You do not feel welcomed nor is there air of generosity in the service provided. We showed up at 7:55Pm for our 8:00PM reservation (we did not know the restaurant opened at 8 but the front door was unlocked) and were abruptly shooed away and asked to return in 5 minutes! It felt like we were already an imposition and we hadn’t even sat down. It wasn’t a good first impression.The service was sufficient, but lacked the same level of commitment and intensity as that of the food being served. The service did not elevate the food, instead it took away from it. In particular, the sommelier’s apparent lack of enjoyment of serving the wine to guests, regardless of his efficiency and talent, contributed to the overall experience feeling less than it should be at this level and price point. Eating well is a combination of both the physical and emotional and this experience was missing 1/2 of this equation.
4 months ago
Phenomenal experience at this Michelin ** restaurant. Food, service and ambience were all magnificent. I’m not sure if Chef David Toutain is more artist or chef. Every plating was spectacular in its artistic presention on natural elements like bark, twigs, leaves and flowers. Everyone was so warm and kind too.
2 months ago
Absolutely amazing and value for money. The basic tasting menu for lunch is more than satisfying. Truly impressed by the chef as a number of the dishes delighted our tastebuds with surprises. Special mention to the salt baked salmon which had such a wonderful texture that the layers of salmon simply slid off. This place is a must try!
5 months ago
The food was very good. However the service was downright rude. I have been a server for almost a decade and my fiancé and I have been to numerous (1-3 stars) michelin restaurants around the globe. We are big foodies and love to travel for food and I have genuinely never experienced such rude service ANYWHERE. The sommelier hates people and it really shows. It was our first day landing in Paris at 7 am and after a full day we had these reservations to kick off our trip. My fiancée has epilepsy and doesn’t drink because alcohol blocks the medication he’s on and it may cause a seizure. He’s not a drinker, no big deal I usually do the drinking for the both of us haha. However I came down with COVID day of the trip. With no restrictions and travel insurance not covering COVID anymore we still travelled as my symptoms weren’t too bad. While I’ve been out I use precautions as I don’t want other people infected. I was holding off on alcohol because I wanted to get better and it’s wasn’t even considered our first day in Paris as we landed in the morning. The attitude on Alexandre Morlier (Instagram: _alexwine) the sommelier, when he found out neither of us were drinking wine completely changed. Started making faces at us, threw his hands up and laughed. I bit my tongue as someone who is in hospitality I understand the frustration of not being able to sell alcohol to a table as it’s a good portion of a dinner bill. However there shouldn’t be an expectation to drink. We were jet lagged, sick and one of us is told not to drink by doctors. The staff started talking in French to each other in front of us and laughing. It took a lot in me to not say something or cough on them giving them my COVID. Alexandre Morlier, as someone who is in the industry (I don’t even work in high-end restaurants and know this) please learn some basic customer service. There’s many reasons why an individual doesn’t want to drink alcohol (religion, recovering addiction, medical, etc), no need to make someone feel bad… I hope you’re able to find some level of happiness in life because it seems like you need it. Or maybe find another job because it doesn’t seem like you are a big people person. Anyways, food is very good but if you don’t get a wine tasting menu, be aware there is a high expectation for you to drink here. And expect the sommelier to give you a hard time for the rest of your meal. However based off previous reviews it seems he gives poor service regardless if you get wine or not so I’m glad I had COVID and skipped the pairing. A real shame because the food was good but the service leaves a poor taste in my mouth. There’s other incredible michelin star restaurants in Paris who won’t try to shame you for not drinking.
in the last week