On one side, poultry or pigeon, delicately carved as per the rules of the art, entrancing one's gaze. On the other, a burst of flames setting a blue lobster ablaze. Nearby, a last-minute sauce with port and "foie gras" is prepared on the spot, with a great wine decanted by candlelight. Then comes dessert: a flambée of traditional "crêpes Suzette". Le Taillevent stages an unparalleled culinary ballet. Each gesture is executed with precision and finesse. "It is neither the dish nor the dining-room that counts the most, but the guest. Our role is to ensure his or her enjoyment and provide the most discreet assistance," says Chef Giuliano Sperandio.

A pillar securing the restaurant's renown, French-style service attains the peak of excellence thanks to the expertise of a talented team, masterfully run by its Manager, Baudoin Arnould. The height of refinement: dishes served in fine Limoges porcelain tableware accompanied by silver cutlery. It is easy to see that Le Taillevent is a top-notch restaurant offering the pleasure of dining and lasting memories. It pays tribute to the heritage handed down by its founder, André Vrinat, who was, we are told, a "visionary front-of-house gentleman". The Taillevent signature, the tradition of the "gesture" is honoured by a menu bearing its name, celebrating the art of hospitality with exemplary elegance.