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David Toutain

French Restaurant€€€
Gros-Caillou, Paris
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9.1/10
79
ratings
  • The experts at The Wall Street Journal and Epicurious recommend this place
    • The Wall Street Journal
    • Epicurious
  • JoEllen L.
    "Splurge on the truffle menu and wine pairing"(2 Tips)
    The Wall Street Journal
    "seared foie gras in a baked potato bouillon"(2 Tips)
    Yumie G.
    "everything from the starter to dessert!"(3 Tips)
    Epicurious
    "black sesame mousse and smoked fish"(2 Tips)
27 Tips and reviews
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  • The Wall Street Journal
    This isn’t a casual meal, it’s an experience, with surprising, beautifully executed dishes like seared foie gras in a baked potato bouillon with black truffles. Read more
  • Taline E.
    Taline EkmekjianJune 5, 2014
    Toutain takes vegetables seriously, notably in dishes like kale and lamb; a grilled hay, eel, and foie gras skewer; and a dish of parsley served three ways (cream, mousse, meringue).
  • Sarah S.
    Sarah SukumaranOctober 23, 2016
    very much an experience vs. a standard tasting menu. we did the 6 course lunch menu with wine pairing but there were far more 'surprise' dishes included.
  • Kiwi W.
    Kiwi WangOctober 5, 2016
    Incredible! I got the 4 course menu and even lost count of how many bites and amuse and palate cleansers and "from the kitchen" extra courses actually came. Service is lovely.
  • Corinna P.
    Corinna PAugust 8, 2014
    Exceptional service and very creative dishes. Pigeon is totally on the table with their tasting menu, beware if that's not your cup of tea. Everything was super delicious!
  • Raakin R.
    Raakin RollAugust 27, 2016
    Been to numerous Michelin Star establishments throughout the world . They incorporate a "4D" experience to the tasting. They encourage you to use hands and even smell to enhance ur experience. MustGO!
  • Wai Man
    Wai ManFebruary 5, 2016
    Mind-blowing food! Innovative dishes and the chef comes out to the tables to explain them as well.
  • shlomit l.
    shlomit landmannSeptember 23, 2016
    Definitely one of my favorites. Worth every euro and very special dishes. Wonderful technics. Keep on shining
  • Epicurious
    EpicuriousAugust 3, 2014
    The black sesame mousse and smoked fish, and the dehydrated fennel sorbet. Boom. Read more
  • Wanderlust C.
    Wanderlust CraveAugust 26, 2016
    Brilliant done dishes. Creative. Innovative. Making Michelin FUN!
  • Valentin G.
    Valentin GuerinJuly 15, 2015
    An excellent restaurant, go for the fixed-price menu and let the Chef do the rest.
  • Anthony N.
    Anthony NguyenJune 16, 2016
    Dishes are inspired by nature where fresh vegetables, herbs and flowers play the star.
  • Yumie G.
    Yumie GotoDecember 21, 2015
    everything from the starter to dessert!
  • JoEllen L.
    JoEllen LynnFebruary 20, 2014
    Splurge on the truffle menu and wine pairing
  • olivier P.
    olivier PEYREJune 27, 2014
    Duplex dining room with a minimalist décor that mashes up Japan with Scandinavia
  • Areej
    AreejAugust 13, 2016
    Every bite bursting with flavour, every ingredient taken into consideration in a lovely intimate atmosphere
  • Len
    LenJune 7, 2015
    Barbecued green asparagus with parmesan
  • Marc K.
    Marc KosbergDecember 11, 2014
    Incredible meal! My new favorite restaurant in Paris
  • Hasan B.
    Hasan BalciJanuary 18, 2016
    Food and service super. We shall visit again.
  • Bjorn d.
    Bjorn de CarroAugust 31, 2016
    Elegant and light menu
  • Jacques C.
    Jacques CorreDecember 7, 2015
    Cuisine créative
  • Stephane R.
    Stephane RissJanuary 23, 2014
    Been here 5+ times
    Sans doute l un des chefs les plus doués. En photo huître / yuzu / kiwi
  • Alain N.
    Alain NeymanJuly 22, 2014
    Remarquable repas par un chef magnifique !
  • Alain N.
    Alain NeymanDecember 24, 2013
    MARVELLOUS ! Une belle démonstration de gastronomie créative
  • Stephane R.
    Stephane RissFebruary 27, 2014
    Been here 5+ times
    Une belle expérience ....
  • Le Fooding
    Le FoodingDecember 12, 2014
    Fooding® du meilleur Gastronaute Guide 2015
  • Kinneret R.
    Kinneret RosenbloomJune 29, 2014
    לזכור להמיר את השולחן מארבעה לשניים (33) 01-45-50-11-10
108 Photos