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| My Review |
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It is some years since I have been to Taillevent but I remember the experience with warmth. We had dish after dish of classically executed dishes from chef Alain Soliveres, with very high quality ingredients. It was one of the first restaurants I had been to where the sommelier tries the wine before giving a sip to the customer. This makes very good sense: after all, these guys do it for a living, and are more likely to spot a corked wine than a customer. What I did notice was that at the beginning of the evening he had just a tiny sip to convince himself the wine was not faulty, but towards the end of the evening he was indulging in half a glass! Remarkably this place has been going since 1946! Long may it continue. It retained 3 Michelin stars for 34 years but finally was demoted to two stars in the 2007 Michelin France guide. |
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25/06/2008 - Papillon (France)
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| Taillevent was my first "three star" experience in Paris.
I must admit I felt a little nervous dining at such an institution.
My experience was made unique and memorable thanks to one man: Monsieur Jean-Claude Vrinat, owner and manager of Taillevent and son of the founder.
He was the most gracious of hosts who made everyone feel at home at Taillevent.
Mr Vrinat sadly passed away earlier this year. His daughter, Valerie Vrinat, has taken over and I am happy to report that she is doing exceedingly well at keeping the high standards upheld by her father.
Taillevent simply blew me away the instant I walked into the dining-room.
The setting is simply stunning, a perfect blend of modernity and tradition.
The cooking was faultless on each of my numerous visits. The service, the sommeliers have always struck the right balance between being highly professional and relaxed.
I have taken several guests at Taillevent. It never failed to impress.
It has come under heavy criticism recently, even losing its valuable third star.
Don't let this deter you.
I like to think a gastronomic experience is a combination of the hospitality you receive, the setting in which you dine and of course what you eat and drink. On all these levels Taillevent is pure class.
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13/02/2007 - Ivan Klugman (USA)
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| I photograph food all over the world. I just dined at Taillevent.I can say that is still is truly still one of the finest restaurants for food and service.
I have just stumbled on to your website and love it.Your reviews are blunt,amusing and deadly accurate.My website is being upgraded this week but I'd be honored if you visted WWW.thephotogourmet.com
Thanks
Ivan klugman
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