Taillevent

The story

Crafted with passion, served with love

A Name That Carries Weight

Ten letters. Taillevent has long been one of the most resonant names in French haute cuisine, a destination that serious food travellers seek out not merely for a meal but for an experience rooted in decades of Parisian gastronomic history. The restaurant's place on the 2007 World's 50 Best Restaurants list — ranking 48th globally — speaks to a reputation that extends well beyond the 8th arrondissement.

Giuliano Sperandio and the Living Tradition

At the heart of Taillevent today is Chef Giuliano Sperandio, whose arrival was described by the Gardinier brothers, the restaurant's owners, in notably personal terms: "Before his cooking, it was the man himself who won us over — his intellectual acuity and human values." That trust has translated into a kitchen that honours the house's heritage while refusing to stand still. Sperandio's French haute cuisine is, in his own telling, "at the service of memory, resolutely turned toward the future" — shaped by a touch of inventiveness and deliberate unpredictability.

The founding triptyque remains intact: sensitive and generous cooking, a service à la française that transforms attentiveness into something closer to ceremony, and a cellar of remarkable depth.

The Cave

With more than 3,800 wines and spirits, the wine list at Taillevent is a destination in itself. Food and wine pairings are approached with both subtlety and modernity — a reflection of the house's long-standing belief that the sommelier's craft is as much an expression of the kitchen as the plate itself.

Private Salons

For private gatherings, Taillevent offers two distinct spaces on the upper floor. The intimate Salon Guimet seats up to 12 guests, while the historic Salon Saturne accommodates up to 36 — both designed for moments that call for discretion and refinement. Valet parking is available for arriving guests.

A Seasonal Detail

A small but telling example of how the kitchen works: pastry chef Nicolas Wictorsson and Chef Sperandio recently reimagined the classic galette des rois for Epiphany — replacing traditional frangipane with a walnut and gianduja cream, "a refined alliance that brings roundness and depth." Tradition, adjusted by just enough imagination.