Le Taillevent
Paris, France
⭐2 Stars
The Experience
From Michelin Guide
This legendary establishment dating back to 1946 is the epitome of French classicism. Run by the Gardinier family (also owners of Les Crayères in Reims), Taillevent is nothing short of an institution. In the hushed and intimate setting of what used to be the Duke of Morny's private mansion (19C) you feel at a remove from the world outside. Chef Giuliano Sperandio (previously Christophe Pelé's sous-chef at Le Clarence) is now in charge in the kitchen. On the menu: turbot from small-scale fishing, chanterelles and summer truffles; Taillevent tradition langoustine boudin; and veal fillet à la ficelle, artichoke and periwinkles. The desserts are heavenly, especially the crêpes Suzette, flambéed first with Grand Marnier and then with Cognac. Last but not least, the superb wine list reads like a compendium of vintage tipples.
Unique Things
From Visitor Experiences
Located in a former private mansion of the Duke of Morny with aristocratic historical significance
Le Taillevent is housed in a beautiful 19th-century mansion once owned by the Duke of Morny, a statesman and half-brother to Napoleon III. The setting features cut stone, pilasters, pediments, capitals, and oak woodwork, blending a spectacular and somewhat intimidating historical atmosphere with a new interpretation that adds conviviality and femininity to the formerly formal and masculine décor.The masterful architectural design linking intimate dining spaces with a real garden view
The restaurant’s interior architect Yann Montfort redesigned the space to soften the angles and introduce curves, creating a convivial ambiance. A magnificent winding staircase connects the Trianon room, which is mineral and intimate with three alcoves, one overlooking a real garden lining the inner courtyard, and the Lamennais room, the main dining area with emblematic oak woodwork.A legendary wine list and a blend of classical and modern haute cuisine under Chef Giuliano Sperandio
Le Taillevent boasts a legendary wine list with nearly 3,000 bottles, considered one of the finest in Paris. While it upholds the register of great French cuisine, the current executive chef Giuliano Sperandio introduces a modern and intentionally impertinent touch to the menu, combining à la carte classics with intriguing contemporary dishes like squid meunière and glazed sweetbread with porcini mushroom cannelloni.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Le Taillevent in Paris include:
Langoustine (Norway lobster): Featured in their "Taillevent tradition" langoustine boudin, this ingredient showcases refined seafood craftsmanship and is a hallmark of their classic French cuisine.
Black Truffles: Used in dishes such as risotto of spelt grain topped with black truffle shavings and morel reduction, black truffles bring an earthy luxury and deep aroma that defines the restaurant’s elevated traditional style.
Veal Fillet: Prepared à la ficelle (cooked on a string), veal fillet represents the restaurant’s dedication to classic French techniques and premium meats.
Chanterelle Mushrooms: Seasonal chanterelles appear on the menu, adding a delicate, nutty flavor that complements other rich ingredients like summer truffles and turbot.
Blue Lobster (Homard Bleu): Used in signature dishes such as lobster boudin (sausage), this ingredient highlights the restaurant’s skill in transforming luxury seafood into refined, traditional preparations.
These ingredients are significant as they reflect Le Taillevent’s commitment to classic French haute cuisine, emphasizing rich, luxurious, and carefully sourced components prepared with traditional techniques and elegant presentations.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- Le Taillevent (7 courses): €320
- Giuliano Sperandio (9 courses): €420
Signature Dishes
- Blue Lobster: €95
- Louis XIII: €120
Wine Pairings
- 3-course wine pairing: €150
- 5-course wine pairing: €250