AWARD-WINNING MODERN FRENCH CHEF David Toutain unveiled his highly anticipated dining destination, Duet by David Toutain, at The Ritz-Carlton, Bangkok last month to much fanfare.
Diners have lauded the visually stunning dishes created by two culinary masters of modern French cuisine. Chef and restaurateur David Toutain explores modern French award-winning cuisine and the duality of food and nature in harmony alongside Chef de Cuisine Valentin Fouache. The dynamic duo brings exceptional talent to the table — always with artistry and artisanal ingredients.
Chef David and Chef Valentin
The Ritz-Carlton Bangkok
Infinity Pool
Lobby Arch Lily Pond at The Ritz-Carlton, Bangkok
Lobby Arch Seating Area at The Ritz-Carlton, Bangkok
The restaurant is set within a stunning glass house with an outdoor terrace and views over Lumpini Park. Offering only 32 seats, the seventh-floor fine-dining destination opens for lunch and dinner, providing unforgettable sensory experiences through alluring dishes made with meticulous artistry, sustainable ingredients and artisanal produce.
To the hotel’s Director of F&B, Clément Larre, Duet by David Toutain is a tantalising addition to Bangkok’s enviable restaurant scene. “Duet is a symphony with two culinary maestros orchestrating elevated dining with soaring skill and passion. Diners feel connected to the quality, ambition and sheer creativity of dishes, enhancing their appreciation of each bite and adding a new dimension to the experience.”
Exterior
Interior Day
Interior at Night
The restaurant complements the existing ambience of The Ritz-Carlton, Bangkok, interpreting the city’s global culture through an tastefully refined lens. It also complements the hotel’s other dining options, including Caleõ, a sumptuous lounge for afternoon tea and late-night cocktails, and Lily’s, serving international fare with three live kitchens and a private dining space inspired by the lily ponds in Thai homes.
Master of His Art
Chef David Toutain
Toutain is renowned for his mastery of French culinary technique and creative use of textures and ingredients, resulting in dishes with unforgettable flavour. 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 tastes.
The chef opened his eponymous eatery in Paris over a decade ago. In that time, he has attracted two Michelin Stars and a Michelin Green Star for sustainability practices, 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 his lifelong love of celebrating fresh ingredients. At Duet by David Toutain, he honours the connection between his artistic plates and the down-to-earth goodness of traceable, natural ingredients.
Seasoned Chef de Cuisine
Chef de Cuisine Valentin Fouache
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.
His CV boasts a prestigious list of establishments across his native France, including four two-starred Michelin eateries — Le Chèvre d’Or, Le Chantecler, Le Meurin, and Alexandre — refining his skills under chefs such as Arnaud Faye, Jean-Denis Rieubland, Louis Gachet, Marc Meurin and Michel Kayser.
Despite his relatively young age, his deep understanding of French cuisine, combined with innovative techniques and a dedication to quality, has earned him a decade-long distinguished reputation in the culinary world.
Nature Meets Storytelling
XO SAUCE, Brittany scallop , Cauliflower
TAMARIND, Brittany pigeon, turnip, mulberry (left) and TARRAGON, Ostra Regal Oyster, Kiwi (right)
Starter – Marjoram cream
PANANG, Foie gras, Passion Fruit
DILL, Artichoke Barigoule, Black Sesame
Bread with buckwheat and Sage Butter (left) and Apple Sorbet,Elder Flower (right)
At Duet by David Toutain, French cooking techniques and artistic masterpieces combine taste, texture and colour to create visually extraordinary plates, embracing the simplicity and sophistication of a nature meets menu. This sense of nature is reflected in the restaurant’s botanical designs, with soft sage hues and flower-pressed handmade paper for the menus.
Storytelling cards are presented with each dish and meant to be taken home as a keepsake from the exquisite 8-course tasting menu. Each one shares the unique characteristics of the ingredients and how this influences quality and flavour.
Duet by David Toutain offers an intimate 32-seat dining experience that emphasises sustainability and artistry. The restaurant’s food-meets-nature philosophy and stunning glass house setting offer a wonderful addition to Bangkok’s fine dining scene.
To learn more or make a reservation at Duet by David Toutain at The Ritz-Carlton, Bangkok, please visit www.ritzcarlton.com/en/hotels/bkkrb-the-ritz-carlton-bangkok/dining.
Images courtesy of The Ritz-Carlton, Bangkok.
Written By
T+L SEA STAFF
Dining and Cooking