Le Taillevent is an institution that has shone on the international scene for 80 years. For me, it embodies French excellence in both gastronomy and service. I was fortunate enough to dine here as a child, which sparked my love for this line of work. Still today, guests admire a real ceremonial with carving, flambées, and plating of dishes here in the dining-room. It was precisely these gestures that made me fall for this profession. It is a privilege for me to follow in the steps of my predecessors who shaped the history of Le Taillevent. I am driven by adrenaline and rethinking, striving to achieve excellence each day.

What I want to pass on is the tale that hides behind each dish. To talk about the craftsmen, breeders and producers who do us the honour of supplying us with their raw materials, to be worked upon and sublimated by the chefs and our front-of-house team. Sharing this tale is what makes a lunch or dinner unforgettable. I am also keen to perpetuate a certain gallantry: accompanying ladies to their table, keeping the bench seat for them, presenting them first with the menu. It is all about making the right gesture and using the right words at the right time. I work very hard on maintaining the French art of hospitality.

One must first apply high demands to oneself before passing them on to one’s team. I don’t have much to teach them: their expertise comes perfectly into play. I simply try to add little touches here and there, especially for table presentation. What is important is to explain what I do and, above all, why I am doing it, so that they understand the rationale behind my approach. I also like to encourage them to be more curious, to constantly learn more. It is inconceivable that the front room team could not explain, for example, the origins of Beef Wellington: its history, name, and preparation. To tell a story, you need to know it very well. And to know it well, you must be interested, learn all about it.

Collaboration between the dining-room and kitchen is essential. We need to speak the same language and, above all, head in the same direction: that of client satisfaction and the desire to ensure that guests enjoy an exceptional moment. Achieving this is impossible if one of the teams acts alone.

Today, this clientele no longer comes solely to celebrate special occasions, but for their own enjoyment. Henceforth, what guests are looking for primarily is an experience they cannot reproduce at home. They want to dream, be spoilt, treated to an experience beyond the reach of time, enhanced by service that adds the kind of magic found nowhere else. It is thus up to us to ensure that each meal shared at Le Taillevent remains forever engraved in their hearts.