David Toutain, born in Flers, Normandy in 1981, developed a deep love for nature and its produce from a young age, thanks to his grandparents, who were farmers. His culinary journey began at 15, and by 19, he moved to Paris to work with the legendary Alain Passard at L’Arpège. After just a year, he became Passard’s sous chef, immersing himself in the world of vegetables, a focus Passard had recently adopted. 

Toutain further honed his skills under Marc Veyrat, another mentor who introduced him to the joys of cooking with herbs and flowers. To expand his horizons, Toutain spent time at Mugaritz in Spain and Corton in New York before returning to Paris in 2010, where he became executive chef at Agapé Substance. There, he showcased his innovative approach, serving dishes based on seasonal inspiration. 

After 18 months, Toutain took a sabbatical year to reflect on his future, which led to the opening of his own eponymous restaurant in Paris. At this restaurant, Toutain combines his diverse experiences, focusing on the pure, unadulterated flavors of raw ingredients, with vegetables playing a central role.