Epicure or David Toutain?
I've narrowed it down to these 2 in Paris. I really can't decide. I'll try to describe what I like and maybe someone can point me in the right direction
- Fan of big flavors, absolutely love sauce + meat, soups, caviar + anything. Think oysters and pearls or a lot of the menu at Aska right now.
- Don't care for gastrostomy or food thats more interesting than flavorful. I think Four Horsemen gave me this vibe, the dishes i had were all "interesting" but I didn't enjoy them.
- If all things are equal, romantic vibes.
Open to other suggestions, anyone been to both though? I know the chef left Epicure recently, does it matter?