Restaurants
Feuille
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Feuille
Chef David Toutain's first venture outside France champions an eco-friendly ethos, using locally sourced, organic produce with minimal impact on the environment. Just like the restaurant's name (French for "leaf"), the vegetable-forward multicourse tasting menu is inspired by the life cycle of plants. The root-to-shoot approach is finessed by French techniques. Don't miss the pumpkin and sunflower seed bread served with the gelatinous dill pil pil sauce.
"Our season-driven menu pairs seeds, grains, leaves, roots, stems, flowers or fruit with sustainably sourced meat and seafood. We source from local farms and small-scale suppliers as much as possible, and treasure every ingredient by using them to the fullest. Discards are turned into vinegars and sauces."
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