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Restaurant offering French cuisine with a slight Mediterranean accent.
The particularity of less and less common in our capital: Taillevent is part, like the Argent Tower, of these large restaurants belonging to a family, yesterday the Vrinat, today the Gardinier. The place, the ancient Mansion of the Duke of Morny, is simply sumptuous. As for the kitchen, under the direction of Alain Soliveres since 2002, it perpetuates a certain idea, traditional, of high French cuisine, tinted on the occasion of a small Mediterranean accent. Tartar of dill sauce sauce, lemon fat duck, duck gras duck of Saint-Estèphe wine, yellow sand line, nori algae, oysters and lettuce, Tournedos beef Tournedos, Rotisserie chicken À, Rotisserie chicken or even sweet calf nuts: The gastronomy version Taillevent will therefore be consensual and bourgeois, offering in this way a faithful mirror of the clientele. The taste of the day will be found on the side of the. It is difficult not to mention the service: it perpetuates in the same way a tradition, so to speak, lost in the large independent restaurants in Paris, with no fewer than fifteen cooks, five pastry pastry workers and especially seventeen hotel masters. Taillevent offers a certain elite a reassuring mirror, and the feeling, necessarily truncated, that nothing changes.
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Members' reviews on TAILLEVENT
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Dommage qu'elle suive celle du marché actuel de la revente avec certains vignerons à la mode qui ont fait X2, 3 ou 4.
Dîner dans un salon, superbe accueil et service.
Ravi de revenir avec le nouveau chef, qui mérite sans nul doute ses 2 étoiles retrouvées.
Bravo