Tracked on 2 lists across 2 authorities.
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.
Feuille appears on 2 of the lists Mouga tracks — ranked or rated on 1, and written up on 1 more. Here's the full trail, dated and linked to each source.
