David Toutain on Farm-to-Table Dining at Duet by The Ritz-Carlton Bangkok

INTERVIEW

Connecting French techniques with the natural world, David Toutain has brought a new and dynamic attraction to the Duet. Set within a glasshouse and outdoor terrace, with views over Lumpini Park, the 32-seat fine-dining restaurant opens for lunch and dinner on the 7th floor of the Ritz-Carlton Bangkok. Grown from the gourmandise, freshness and conviviality of Bangkok's culinary birth, Toutain integrates personal perspective with the expertise of his colleague Valentin Fouache, in a taste that is uniquely tailored to the city. Rooted in French culinary techniques, and strengthened by the rich flavours of Bangkok, Toutain has sculpted a space that offers a simple yet sophisticated farm-to-table dining experience.

In a conversation with CSP Times, Toutain shares how his personal philosophy and creative vision have shaped Duet by the Ritz-Carlton Bangkok, and how his partnership with Chef Valentin has created a botanically-designed dining destination that stands out for its blend of local culture and culinary innovation.

How has the culinary vision for Duet by David Toutain at The Ritz-Carlton, Bangkok, been shaped by your personal styles and philosophies?

Duet is a very personal story to me, sourced from my universe. Duet is a restaurant where we display a cuisine rooted in French techniques and inspired by high vegetal notes and nature. Working with Valentin is a pleasure, because Valentin can understand the direction I want a give, and input his vision and creativity, combined with high quality skills and standards. The reflection of Duet was not only around the plate, but around the space, the style of service and so forth.

What has been the most exciting aspect of opening this restaurant in such a vibrant and competitive food scene?

Bangkok is a market that has a new and dynamic attraction for high quality chefs and restaurants. It has been a pleasure for me to discover this city and also to be amongst my peers in a food scene that I admire. It is fantastic to open in a new market where you must embrace the culture, the people that you will work with and all this wonderful diversity.

How do Bangkok’s local flavours or culinary traditions inspire your menu at Duet?

I would say three words that echo the Bangkok’s flavour and tradition would be: gourmandise, freshness and conviviality. Everything in the city is extremely generous, with flavours that are at the same time bold, delicious and very memorable.

What can guests expect from the dining experience at Duet, and how does it stand out from other fine-dining options in the city?

I think what we created at Duet is very personal to me, obviously, but also to us. It is the combination of my cuisine and the knowledge of Valentin as a chef in his kitchen, and in the Bangkok market. I did not know what to except coming there, and I did not investigate prior to displaying the kind of restaurant that we wanted Duet to be. I think that the presence of the vegetal aspect is, of course, something that make our restaurant special.

Collaboration is key in large culinary ventures—what has it been like working together and with the team at The Ritz-Carlton, Bangkok?

Working with the Ritz-Carlton Bangkok has been a fantastic journey, there has been that mutual respect and understanding, along with the will to deliver a restaurant of high quality for our guests and the city itself. They have been open to many ideas and discussions, and I have had the privilege of being involved from the start, and visiting the construction site and so on.

How do you ensure the quality and consistency of your dishes in a high-pressure environment like luxury dining?

By trusting the team and the people that are with us along this journey, and by ensuring that they can be in the best conditions to fulfil their responsibilities. Valentin has been amazing to work with on this new project, and he is a key leader in the delivery and the quality of our craft and identity.

What’s the story behind one of your favourite dishes on the menu, and why is it special to you?

The Trou Normand would be what resonates the most with me. It is typically from the region in Normandy, something simple but truly meaningful. We brought it in a new direction with the addition of elderflower, which gives it that special note in Duet.

When you have time to explore Bangkok, what’s your favourite restaurant or hidden gem you’d recommend to visitors?

I had the pleasure to go to Fikeaw Yaowarat with Valentin. It’s been a great discovery during my last trip, with beautiful seafood in that atmosphere that, to me, echoes Bangkok.

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