{"id":73889,"date":"2016-04-04T19:44:06","date_gmt":"2016-04-04T17:44:06","guid":{"rendered":"https:\/\/www.germanopratines.fr\/?p=73889"},"modified":"2019-08-14T11:56:41","modified_gmt":"2019-08-14T09:56:41","slug":"david-toutain-2","status":"publish","type":"post","link":"https:\/\/germanopratines-staging.ovh\/en\/restaurant-guide\/famous-restaurants\/david-toutain-2\/","title":{"rendered":"DAVID TOUTAIN"},"content":{"rendered":"\n<div class=\"wp-block-image\"><figure class=\"aligncenter is-resized\"><img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/germanopratines-staging.ovh\/wp-content\/uploads\/2015\/08\/DAVID-TOUTAIN.jpg\" alt=\"\" class=\"wp-image-67289\" width=\"804\" height=\"537\" srcset=\"https:\/\/germanopratines-staging.ovh\/wp-content\/uploads\/2015\/08\/DAVID-TOUTAIN.jpg 620w, https:\/\/germanopratines-staging.ovh\/wp-content\/uploads\/2015\/08\/DAVID-TOUTAIN-300x200.jpg 300w, https:\/\/germanopratines-staging.ovh\/wp-content\/uploads\/2015\/08\/DAVID-TOUTAIN-193x130.jpg 193w\" sizes=\"(max-width: 804px) 100vw, 804px\" \/><\/figure><\/div>\n\n\n\n<div style=\"height:35px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>Alain Passard gave him the taste for magnifying vegetables and his mentor Marc Veyrat went even further by teaching him how to cook herbs, flowers and roots\u2026.Travels completed his experience. David Toutain\u2019s recipe to blow our minds? Playing with textures, colours, twisting products, making bold associations, hinting at molecular cuisine and offering divine food and wine combinations.<\/p>\n\n\n\n<div style=\"height:45px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter is-resized\"><img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/germanopratines-staging.ovh\/wp-content\/uploads\/2015\/08\/David-Toutain-8.jpg\" alt=\"\" class=\"wp-image-67290\" width=\"802\" height=\"521\" srcset=\"https:\/\/germanopratines-staging.ovh\/wp-content\/uploads\/2015\/08\/David-Toutain-8.jpg 620w, https:\/\/germanopratines-staging.ovh\/wp-content\/uploads\/2015\/08\/David-Toutain-8-300x195.jpg 300w\" sizes=\"(max-width: 802px) 100vw, 802px\" \/><\/figure><\/div>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter is-resized\"><img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/germanopratines-staging.ovh\/wp-content\/uploads\/2015\/08\/David-Toutain-5.jpg\" alt=\"\" class=\"wp-image-67291\" width=\"808\" height=\"583\" srcset=\"https:\/\/germanopratines-staging.ovh\/wp-content\/uploads\/2015\/08\/David-Toutain-5.jpg 620w, https:\/\/germanopratines-staging.ovh\/wp-content\/uploads\/2015\/08\/David-Toutain-5-300x216.jpg 300w\" sizes=\"(max-width: 808px) 100vw, 808px\" \/><\/figure><\/div>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter is-resized\"><img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/germanopratines-staging.ovh\/wp-content\/uploads\/2015\/08\/David-Toutain-2.jpg\" alt=\"\" class=\"wp-image-67292\" width=\"799\" height=\"586\" srcset=\"https:\/\/germanopratines-staging.ovh\/wp-content\/uploads\/2015\/08\/David-Toutain-2.jpg 620w, https:\/\/germanopratines-staging.ovh\/wp-content\/uploads\/2015\/08\/David-Toutain-2-300x220.jpg 300w\" sizes=\"(max-width: 799px) 100vw, 799px\" \/><\/figure><\/div>\n\n\n\n<div style=\"height:100px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 style=\"text-align:center\">DAVID TOUTAIN<\/h3>\n\n\n\n<h3 style=\"text-align:center\"><br><strong>29 rue Surcouf  75007 Paris <\/strong><br> <strong>01 45 50 11 10<\/strong><\/h3>\n\n\n\n<h5 style=\"text-align:center\"><br> <strong>Noon &#8211; 2.30 p.m and 8.00 &#8211; 10.00 p.m \u00e0 14h30 <\/strong><br> <strong>Closed Saturday and Sunday<\/strong><\/h5>\n","protected":false},"excerpt":{"rendered":"<p>Alain Passard gave him the taste for magnifying vegetables and his mentor Marc Veyrat went even further by teaching him how to cook herbs, flowers and roots\u2026.Travels completed his experience. David Toutain\u2019s recipe to blow our minds? Playing with textures, colours, twisting products, making bold associations, hinting at molecular cuisine and offering divine food and [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":67289,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[291],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>DAVID TOUTAIN | City Guide Paris - De Saint-Germain des pr\u00e9s au Palais Royal | les Germanopratines<\/title>\n<meta name=\"description\" content=\"Alain Passard gave him the taste for magnifying vegetables and his mentor Marc Veyrat went even further by teaching him how to cook herbs, flowers and\" \/>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"DAVID TOUTAIN | City Guide Paris - 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