The Visionaries Behind Our Bangkok French Restaurant
Discover one of the best French restaurant Bangkok Thailand dining experiences at Duet by David Toutain. A contemporary French restaurant, we celebrate duality, where land meets sea, tradition meets innovation, and bold flavors come to life. Set in a lush oasis in Bangkok, it showcases the creative partnership of chefs David Toutain and Valentin Fouache, blending seasonal ingredients with French culinary artistry to create dishes defined by balance and contrast.
David Toutain
David Toutain’s cuisine is a refined homage to nature, shaped by his childhood on a farm in Normandy and mentorships with renowned chefs including Alain Passard, Pierre Gagnaire, Bernard Pacaud, and Marc Veyrat.
He creates seasonal, vegetable-forward dishes that honor the purity of ingredients through expressive and thoughtful techniques. Sustainability and zero-waste practices lie at the core of his philosophy, transforming every element into a meaningful culinary experience. Known for bold, vibrant flavors, Toutain's cooking beautifully balances tradition with innovation. His work has earned him two Michelin stars and a Green Star in Paris, as well as a Michelin star and a green star for his Hong Kong restaurant, Feuille.
Valentin Fouache
Chef de Cuisine at Duet by David Toutain, Valentin Fouache brings a modern, understated elegance to French gastronomy.
His career has been marked by stints at prestigious establishments across his native France and Bangkok, including Le Chèvre d'Or (2 Michelin stars), Le Chantecler (2 Michelin stars), Le Meurin (2 Michelin stars), Alexandre (2 Michelin stars), Blue by Alain Ducasse, refining his skills under renowned chefs such as Arnaud Faye, Alain Ducasse, Jean-Denis Rieubland, Louis Gachet, Marc Meurin, and Michel Kayser. His meticulous approach is defined by precision, creativity, and a deep respect for ingredients.
At Duet by David Toutain, he expresses a distinctive culinary voice through an innovative menu that harmonizes nature, technique, and the artistry of fine dining — each dish a thoughtful reflection of his craft and sensibility.