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Chef David Toutain launches his first soft-pairing
8 JanuaryZero alcohol is a must on the menu of starred tables. If the ultra-creative Chef David Toutain continues to focus on his unique gastronomic table, it is to better develop his permaculture garden located not far from Honfleur. The opportunity also to develop its House and its cuisine - skilfully guided by the raw and the land - today with the launch of a soft-pairing composed of kombuchas, extractions, maturations, cold infusions, juices, fermentations, waters, teas, decoctions... While these alcohol-free pairings were first developed in countries less historically attached to a wine culture than France, this creativity is not shunned by customers, quite the contrary. It seduces both by the multiplicity of tastes capable of stretching the complexity of a dish, and by the fact of not saturating the taste buds. A sommelier experience in symbiosis with the kitchen In his eponymous restaurant with a mineral decor, this son of workers and grandson of a farmer who was destined to work the land, scenography since December 2013 "a creative cuisine drawing its roots from the heart of plants and sublimating its hidden flavors" . Vegetables, flowers and rare herbs rub shoulders with seafood and meat, rigorously selected in an approach that is always sustainable.
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