Taillevent

I first came to Taillevent in 1973. I had just taken the Bar Examination and this was a reward trip. The restaurant had just gotten its third Michelin star. It was created just after the war by the Vrinat family and was a classic in all senses of the word. It was now run and would be operated by Jean-Claude Vrinat who died in 2008. The family continues to run the place like a Swiss watch. The dining room is overseen by the Directeur, Jean-Marie Ancher, who, twenty years ago we called " the kid ." Nothing escapes his view as it didn't Jean-Claude. The food is nothing short of excellent. The house is filled, each meal, each seat, with a mix of French, Europeans and many Americans. When it lost its third star after the death of Vrinat, it moderized the cooking which was always rock solid. It is a perfect restaurant from when you enter the door until you leave. Beyond excellence in both food and service, you feel they really, truly care about you and your experience, whether a regular or someone new. While the meal is very expensive, the food is innovative, perfectly prepared and the whole experience is a night to remember. It is a classic memory in what "la grande cuisine" truly means and why it is very important for all of us here to visit and experience Paris, its cuisine and grand restaurants. Amities Gourmandes, ally's dad