The redecorated interior was contemporary, in shades of brown and gray, contrasting with the historic building. In the same way, the classic dishes and attentive service worked well with the subtle modern décor and historic setting, they had just enough modern touches to play off traditional flavors and styles without ever being edgy.
From our corner table in the downstairs first salon we could observe the quiet dining room. To our right there was a single Japanese man (he spoke no English) eating his way quickly through what looked like a tasting menu. A large table against the far wall was temporary home to a mixed group of French and English speakers. Around the room everyone seemed to be savoring their meal and having a good time.
Staff were attentive and helpful, adding a personal touch to our dining experience. Our visit was pleasant and emotionally nourishing. Our four course lunch was well prepared and handsomely presented. Taillevent provided a satisfying and pleasant meal worth repeating.
Chef Alain Solivérès
Location Off the Champs Elysees area in the prestigious 8 th arrondissement
Owner Valérie Vrinat and Sabine Vrinat (mother and daughter)
Pastry Chef Arnaud Vodounou
Restaurant Manager Jean-Marie Ancher
Size The restaurant, 1,450 square meters in size, had space for 80 guests who were looked after by a staff of 47.
Sommelier Jean-François Lemoine although Manuel Peyrondet selected our wines the day we visited the restaurant.
Sous Chef Eric Prowalski
Type Of Food Classical French
Year Opened-Renovated The restaurant opened in 1946 and the most recent renovation took place in 2004.
Specialties Epeautre du pays de Sault en risotto, cuisses de grenouilles dorées;
Rémoulade de tourteau à l’aneth, sauce fleurette citronnée; Selle d’agneau piquée à la sarriette, jus pimenté; Foie gras de canard au Banyuls, fruits et légumes caramélisés; Langoustines royales croustillantes, marmelade d’agrumes et thé vert; and Tarte renversée au chocolat et au café grillé.
Wine And Spirits Details Taillevent, closely affiliated with the Taillevent Caves wine cellars in the nearby Fauburg St. Honoré street, had 3,316 types of wine and 400,000 bottles. The two-page wine list we saw was divided by region: Alsace, Bordeaux (reds and whites), Burgundy (reds and whites, Loire Valley, Southwest, Rhone Valley, Savoy and Jura, Languedoc Rousillon, Provence and Corsica as well as foreign wines from Australia, Germany, New Zealand, Spain, South Africa, Italy, Portugal and Lebanon. We spotted several bottles for 28 euros and a 2,000 euro bottle of 1982 Chateau Lafite Rothchild Pauillac.
Our first course was a finger-licking-good prawn dish (we were invited to hold the prawns with our fingers and provided finger bowls to rinse our hands), Epeautie du Pays de Sault en risotto aux Gambas et Curry . This dish had a comfort food like feel. The wine: a Rhone Valley Condrieu “Cherry” Domaine Perret 2004.
Next, there was a scallop dish, Noix de Coquilles Saint-Jacques dorees aux salsifis . The scallops were delicious, perfectly cooked with a savory brown sauce, fried strips of black radish and goatbeard (taproot). The wine: Chablis “Valmur” 2002 Domaine Raveneau.
Our final main was a coriander lamb, Gigot d’Agneau des Pyrenees a la Coriander served with flavored crunchy flavored mashed potatoes. The wine: Domaine de l’A 2002 Cotes de Castillon, a lovely 20 year old red and white blend from Cypress.
In lieu of our choice of cheese from the traditional cheese cart, the chef sent us a delighgtul creamy ewe’s milk cheese with almond bits and pumpkin gelee and pumpkin slices , Frommage de Brebis, amandes et Potiron .
Dessert was Sable perfume au yuzu, sortet au chocolat (a favorite). The wine: Caommandaria «Centurion» Domaine Etko.
The coffee and tea service sweets were brought in plates: butter cookies, macarron (coconut, cream pie and vanilla flavors), chocolates and sesame nougat and lemon zest.