The Journal
What’s Cooking, David Toutain?
Shipping and delivery conditions
JOIN US AT THE CELEBRITY CHEF’S PARIS RESTAURANT AND THE NEW IWC BOUTIQUE ON THE CHAMPS-ÉLYSÉES AS WE EXPLORE DAVID’S CULINARY CRAFT AND THE SIMMERING MEANING OF TIME
Introducing David Toutain, a culinary prodigy. By 21, he was the sous chef under Alain Passard. While working under Marc Veyrat in the Alps, Toutain found his culinary voice using mountain herbs and flowers.
Now, as the chef of his namesake Paris restaurant, Toutain’s talent is unmistakable. With two Michelin stars and one Michelin Green Star, he stands out in the bustling metropolis. Drawing inspiration from nature, he advocates for sustainability and collaborates with small producers. His menus—Poppy, Pansy, Queen of the Meadows, and Lierre Terrestre—showcase his unique approach.
Toutain also co-authored a recipe book with the Paris Saint-Germain team, blending his loves for soccer and food. His journey spans the globe, from the United States to Hong Kong with Bangkok next on the list.
The Journal had a chat with the celebrity chef about the similarities between his craft and watchmaking.
— David Toutain wearing the Big Pilot’s Watch Perpetual Calendar Edition “Rodeo Drive” Ref. IW503001
— Toutain holds one green and two red Michelin stars
THE VALUE OF DEEP CONNECTIONS
How would you describe the atmosphere in your kitchen?
We’re very focused. There are about 16 staff working in our kitchen, a lot of them from different countries with different cultures. That makes things difficult at times, but sometimes it’s great because you can build close bonds and create a very positive atmosphere. We all share a deep passion for food.
Where did you find this passion?
When I was 15, I decided to go to culinary school with a good friend of mine. It took me three or four years to start enjoying it because, in the beginning, you cannot make any decisions yourself. I had to learn about all the different roles in a professional kitchen first. That’s also what I’m trying to teach each new person in my kitchen.
— Vegetables are at the center of David Toutain’s professional kitchen
— Time’s ticking: David Toutain keeping a constant eye on his Portugieser Chronograph (Ref. IW371491)
TIME IN THE FAST-PACED KITCHEN
What role do watches play in your kitchen? Ally or adversary?
Everything in the kitchen is about timing and temperature. We have timers everywhere to keep things consistent and under control. Timing is so important because it’s how we cook, communicate, and coordinate with each other. Do we have two minutes, three minutes, or 90 seconds left? Everyone needs to be ready at the same time.
Is there a parallel between cooking and watchmaking?
Yes, I think there is because we both create something very delicate with a lot of sensitivity. It’s something we do because we love it. I find it very important to be connected and work in sync. Everything needs to be in the same place. When you forget to add one element to a watch, it won’t work. Everything needs to make sense: the size, the weight, the movement, everything. The same applies to cooking: dishes are created by human beings, not machines. You can feel the soul.
LIFE IN THE FAST LANE
Has there been a point in your life when you would have loved to stop time?
Actually, I wish I could fast-forward life by one year. Just take my watch and turn the hands forward, skip a few chapters like in a book to see what’s going to happen in one year. That way, I could relax and enjoy life a bit more. Not have too many crazy things going on around me.
Sounds lovely. So, what does a regular day look like in the life of David Toutain?
I get up at 6:30, so I can be in the restaurant around 7:00. From 7:00 to 8:00, I hold meetings to discuss recipes. At 8:30, I bring my daughter to school. After that, I come back here and hold back-to-back meetings. I inspect my kitchen and start working on the lunch service. The same applies to the afternoon and dinner. After that, I go to sleep around 1:00 or 2:00 in the morning.
Has your schedule always been this busy?
It’s crazy at the moment. But once you organize your life, it works well. We surround ourselves with nice people who work in the restaurant and have the same attitude. That creates a certain dynamic. So, it’s good.
— Preparation is key: The Michelin-starred chef preparing the next meal
NEW IWC BOUTIQUE ON THE CHAMPS-ELYSÉES IN PARIS
Have you had time to visit the new Paris IWC boutique yet?
I just went this morning. It was amazing. I was just quickly walking down the street when I saw it, and I thought, “Wow, that’s amazing!” I had to take a picture and share it with a friend. It is very classy, unique, modern, and authentic. I really loved it.
Entrance to the new flagship boutique named “L’Appartmement IWC” on the Avenue des Champs-Élysées
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The boutique offers an elegant atmosphere where visitors can explore the fascinating IWC universe and discover the innovative technology behind the watches.
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Highlights include an Engineering Wall, Haute Horlogerie exhibition and the Portugieser Chronograph individualisation service.
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L’Appartement offers meetings and virtual tours of the Manufakturzentrum, live streaming of events, as well as private and VIP events or watchmaking courses.
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Two lounges with elegant designer furniture complete the experience and invite customers to relax and enjoy a coffee.
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— The celebrity chef at “L’Appartement IWC” wearing his Big Pilot’s Watch Perpetual Calendar Edition “Rodeo Drive” IW503001
CLEAN, PURE, SUBTLE
Which watch are you wearing today?
Today I’m wearing my older Portugieser Chronograph (Ref. IW371491) with a blue dial. I also have the Portugieser Chronograph (Ref. IW371445) with a silver dial. I love both. I love their dials. I also have the Big Pilot’s Watch Perpetual Calendar Edition “Rodeo Drive” Ref. IW503001. It’s clean, pure, subtle, and matt. So beautiful and elegant. It adds character and works very well for me. It has become a part of me.
What upcoming projects can we look forward to?
We are very excited to open a new restaurant in Bangkok at the end of the year. We also have a restaurant in Hong Kong called Feuille with a unique concept for the city that I am very happy about. The idea of that restaurant is to work with local ingredients: 80% comes from Hong Kong, 20% from mainland China. When you enter the restaurant, you don’t receive a printed menu. We just cook something for you using whatever we have that day.
Thanks so much for your time, David.
