Restaurant David Toutain

David Toutain trained under Bernard Loiseau and Alain Passard, then ran Agapé Substance before opening on rue Surcouf in 2013; the second Michelin star arrived in 2018, the Green Star for sustainability soon after. The format is a single surprise tasting menu — no choice, no card — built around vegetables, foraged greens, and small-boat fish. Smoked eel and black-sesame; Jerusalem artichoke and truffle; comté with a tea-poached pear. Eight courses €145 lunch, twelve courses €290 dinner. The room is loft-like in pale oak and concrete, in a quiet ministerial street between Invalides and the Seine. Reservations open two months ahead.