About Duet by David Toutain
Modern French award-winning cuisine and the duality of food and nature are explored by chef and restaurateur David Toutain in harmony with culinary star, Valentin Fouache; a dynamic duo bringing exceptional talent to the table.
Beautifully set within a stunning glasshouse with an outdoor terrace, the 32-seat fine-dining restaurant opens for dinner on the 7th floor. An unforgettable sensory experience of alluring dishes awaits, crafted with meticulous artistry, curated, sustainable ingredients, and artisanal produce. Toutain is renowned for translating his mastery of French culinary technique and creative use of texture and ingredient pairing into dishes that transcend in flavor and uniqueness.
French chef Toutain opened his eponymous eatery in Paris over a decade ago. He has attracted two Michelin Stars and a Michelin Green Star for sustainability practices and brings his culinary vision to The Ritz-Carlton, Bangkok. He has also garnered attention in Hong Kong for his skills in French cuisine at Michelin-star restaurant, Feuille. A childhood spent living by the coast in Normandy and visiting his grandparents' farm inspired a lifelong love of celebrating fresh ingredients. At Duet by David Toutain, he honors a connection between his artistic plates and the down-to-earth goodness of traceable, natural ingredients. He has worked alongside renowned names, including plant-based pioneer Alain Passard and culinary legends Pierre Gagnaire, Bernard Pacaud, and Marc Veyrat. A round-the-world trip inspired his talents to blossom further and broaden his understanding of international dining possibilities.
Valentin Fouache, the restaurant's Chef de Cuisine, impresses with a seasoned background in the kitchens of some of the best restaurants in the French Riviera. A French native, he has experience at Michelin-star eateries in France and Thailand, as well as being appointed as a private chef on a luxury yacht in the Mediterranean.
At Duet by David Toutain, French cooking techniques and artistic masterpieces combine taste, texture, and color to create visually extraordinary plates; embracing the simplicity and sophistication of a farm-to-table menu. This organic sense of nature is reflected in the restaurant's botanical designs, with soft sage hues and flower-pressed handmade paper for the menus.
Provenance storytelling cards are presented with each dish and are a keepsake for the exquisite 8-course tasting menu. Each one narrates the unique characteristics of the origins of the ingredients and how this influences quality and flavor. Also revealed is the mastery of special chef techniques used in specific dishes.
Discover a symphony of flavors and the harmony of fine dining, artfully crafted by Chef David Toutain and Chef Valentin Fouache.