FINE DINING #PARIS

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, people adore his creations: like the fried foie gras in baked potato broth with black truffles. The David Toutain restaurant is furnished in simple Scandinavian chic, with lots of wood, stone and steel. What we liked: The chefs serve the dishes personally.

Restaurant Neso

The cuisine at Neso is appealing, light and fresh. New techniques are researched, fermentations are experimented with and unusual products are looked for. Guillaume Sanchez is not 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, mainly based on fish and seafood, served in a contemporary way.

Restaurant Le Mansouria

Fatema Hal, a prolific chef and eminent cookbook author, is Paris’ best-known Moroccan chef. Their appealing, beautiful Moroccan restaurant, Le Mansouria, is located in a nondescript side street in the eleventh arrondissement and 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 disintegrates in your mouth – and the pâtisseries for dessert.

Restaurant Contraste

Contrasts are created by mixing 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 himself as a preserver 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 of Michelin chef Kei Kobayash) and Erwan Ledru (formerly of 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 Substance

In the 16th arrondissement, 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 Substance’s cuisine lie in its focus on fine dining in a relaxed atmosphere with an excellent selection of wines and reasonable prices by Parisian standards.