David Toutain

The chef was once the assistant of Arpege in Milan, and later went to Ambroisie and Pierre Gagnaire, two three-star restaurants, to learn. He combines Spanish, American, and Japanese flavors. Each dish is very small, with a set meal plus appetizers, a total of 18 dishes, which took nearly 3 and a half hours to eat. Each dish is very delicate, attentive, creative, and there is no mistake. Although it only has one star now, I believe it will be able to get another one within two years. It is a French restaurant worth trying.

They serve creative French cuisine, which is relatively new style of French cuisine and the presentation is also very particular. The duck legs are delicious, not greasy at all and very tasty. The avocado salad is great.

This western restaurant is a very famous one in Paris. The restaurant is not big, with only a few seats, so it is recommended to make a reservation in advance. However, the environment is really good, the dishes are served one by one, and the taste is quite good.

A high-end French restaurant, things can be said to be first-class. First of all, the environment is very quiet and comfortable, and the location is very spacious. And the dishes are also a continuation of the high-end exquisite French food, with champagne, it is very stylish.

The delicious dessert is really delicious, too powerful, the first time to eat such a powerful food.