The cuisine of David Toutain

Chefs have much to say. If they express themselves naturally through their food, they do it more and more through other media, often playing with their image, sometimes building on their ideas. With this book, Chef David Toutain (restaurant David Toutain, Paris VII) talks about his personal journey and also reflects on cooking in general and the creative act. The interviews, conducted by journalist Franck Pinay-Rabaroust, put into perspective the job of a chef, with its constraints, its evolution, its richness and its promises.

David Toutain's creativity and influence on a whole generation of leaders, far beyond France, are not disputed by anyone: he naturally emerged as a bridgehead that one is tempted to call "nouvelle nouvelle cuisine", free and unfettered. Only in his thirties and with a remarkable career working with Bernard Pacaud, Alain Passard, and Marc Veyrat, Toutain takes a fascinating look at his cuisine, one that will interest all those for whom the world of chefs does not leave indifferent. The Cuisine of David Toutain is his first book.