David Toutain
David Toutain has made a name for himself in the culinary scene after spending time in the kitchens of Alain Passard and Marc Veyrat. In the meantime, he cooks his own, constantly changing tasting menus in his own restaurant.
And in Paris, his creations are adored: like the fried foie gras in baked potato bouillon with black truffles. The David Toutain restaurant is decorated in a simple Scandinavian chic, with lots of wood, stone and steel. What we liked: The chefs serve the dishes in a very personal way.
David Toutain
29 Rue Surcouf
75007 Paris, France
Restaurant Neso
The cuisine at Neso is appealing, light and fresh. This involves researching new techniques, experimenting with fermentations and looking for unusual products. Guillaume Sanchez is hardly afraid of anything: in his restaurant Neso you will be surprised, ideally you just trust the chef and let yourself be inspired by the moment.
The Neso restaurant is known for its cuisine based mainly on fish and seafood, served in a contemporary way.
Restaurant Neso
3 rue Papillon
75009 Paris, France
Restaurant Le Mansouria
Fatema Hal, a busy chef and important cookbook author, is Paris’ best-known Moroccan chef. Their appealing, beautiful Moroccan restaurant, Le Mansouria, located in an unassuming side alley in the eleventh arrondissement, is an ode to North African cuisine.
The appetizers take you on a culinary journey, starting with the puff pastry briwattes stuffed with goat cheese or lamb or a salad with carrots and orange blossom water. This is followed by delicious couscous or tagine dishes as a main course – the lamb falls apart in your mouth – and pâtisseries as a dessert.
Restaurant Le Mansouria
11 Rue Faidherbe
75011 Paris, France
Restaurant Contraste
Contrasts are created by a mixture of colors with black and white. Contrasts can also arise when two long-time friends play out their differences – one is enthusiastic about the land, the other about the sea; one is committed to innovation, the other presents itself as a keeper of traditional kitchen technology.
The resulting contrasts lend themselves well to a unique, surprising dining experience: an eclectic menu and wine list by the “contrasting” kitchen couple Kevin de Porre (formerly Michelin chef Kei Kobayash) and Erwan Ledru (formerly Arnaud Nicolas).
In this way, these two opposing characters took over the management of the restaurant together, creating a new, memorable fine dining offering.
Restaurant Contraste
8 rue d’Anjou
75008 Paris, France
Restaurant Substance
Located in the 16th arrondissement, which is characterized by fine dining restaurants and Parisian-style bistros, the Substance restaurant combines these two types of restaurants. The restaurant is inviting and exudes a relaxed elegance.
Behind the counter is Matthias Marc, a young chef who has worked in large and well-known restaurants such as Racines des Prés, Saint James, Le Meurice and Lasserre. The strengths of the cuisine at Substance lie in the focus on fine dining in a relaxed atmosphere with an excellent selection of wines and reasonable prices by Parisian standards.
Restaurant Substance
18, rue Chaillot
75016 Paris, France
