Parisian chef to cameo at Brooks
David Toutain to cook at Brooks for a three-day cameo. Photo: Supplied
One of Paris' hottest chefs, David Toutain, owner of Parisian 26-seater Agape Substance, will be cooking at Brooks restaurant in the city for three nights in March. Brooks chef Nic Poelaert shares a love of herbs, flowers and plants with Toutain. ''David has a similar philosophy and background to me, with him having worked at Veyrat (Marc Veyrat at La Maison de Marc Veyrat in Veyrier-du-Lac) and myself at Bras (Michel Bras in Laguiole). I am really excited.'' The chefs made contact through Poelaert's referral of his own customers to the Paris restaurant. March 5-7; $220 a person, including wine. brooksofmelbourne.com.