David Toutain|Paris

I awakened this morning thinking about last night, as I replayed it over in my mind. It was one of those rare non-Japanese gastronomic experiences that stays with you.

The evening started with a warm welcome from the chef, his kitchen isn’t open but it is. You walk into the restaurant to find David carefully watching over his pass, he is dressed casual elegant and his demeanor is chef friendly.

The night was a gastronomical journey through multiple courses, it reminded me of a kaiseki experience, yet more casual, but not compromised.

As an amateur chef, I understand what it takes to create “food energy”, and I admire the skill and raw talent of David, his craftsmanship is superb.

The key to his cuisine is his pinpointed detail and construction of expansive taste; a myriad of flavors that all work, a symbiosis of tastes, ephemeral enchantment, it comes all together in a split second, passing it comes and goes, lasting and lingering.

Contrast and balance are amongst the most difficult to achieve and many chefs have craft, yet so many miss the point, but David gets it.

If you have a chance to visit David’s restaurant you won’t be disappointed and my photos do it very little justice.