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Feuille
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Feuille
Renowned French chef David Toutain’s first venture outside France advocates an eco-friendly ethos, using locally sourced, organic produce with minimal impact on the environment. The multicourse veggie-heavy tasting menu, just like the restaurant’s name, is inspired by nature and the life cycle of plants. Dishes take a root-to-shoot approach, finessed by French techniques. Highlights include cumin-egg-sweet corn, and the photogenic spiny lobster.
"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."
