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Strat's Place - Daniel Rogov - Israel - Christmas in Jerusalem Taillevent, one of the first great chefs of France, proved more than up to the challenge when he devised plum pudding for his monarch. Taillevent was born of Jewish parents from the city of Lyon. When Taillevent died in 1395 at the age of 69 he was buried in the Jewish cemetery in Lyon. www.stratsplace.com /rogov/israel/christmas_jerusalem.html   (846 words)

Celebrating in a three-star Paris restaurant Relieved of their coats and ushered to their table, they were presented with a glass of champagne, but not before the glasses are examined by the sommelier and found suitable. And so it goes at Taillevent, as the large staff monitors every element for guests whom it is their responsibility to please. Taillevent restaurant cellars are famous and said to contain 130,000 bottles of wine, an inventory conservatively estimated at $6 million. www.post-gazette.com /columnists/20000116rubin.asp   (873 words)

Bown's Best - TAILLEVENT, PARIS, FRANCE My excuse is that this great restaurateur has maintained Taillevent as one of the very best restaurants in the world, while at the same time somehow managing to remain a paragon of modest courtesy and quiet charm. Over the past few years chefs at Taillevent have arrived and departed at the sort of rate which might have broken a lesser man. Taillevent is one of the noblest temples of La Cuisine Française. And finally, to prove that, of the 23-strong team of cooks in the Taillevent kitchen, those who create the puddings are every bit as talented as their colleagues, a plate with a trio of delights: stewed mirabelle plums in a pot, crunchy chocolate and (a delightful conceit) a sorbet of olive oil. www.bownsbest.com /taillevent.htm   (1153 words)

Taillevent - Wikipedia, the free encyclopedia Guillaume Tirel, alias Taillevent (Old French: "slicewind") (1310-1395) was the cook of several French kings, including Philip VI, Charles V and Charles VI from around 1325. During the reign of Philip VI, Taillevent was a major influence in the rise of imperial favor for the strong red wines being produced in the south of France as well as those coming out of Burgundy. "Taillevent" also refers to several restaurants that capitalize on the name of this Tirel. en.wikipedia.org /wiki/Taillevent   (205 words)

FineWaters Diaries The Access Paris guidebook (8th Edition) says Taillevent "...is as close as a restaurant comes to perfection" and it is "...one of the best dining spots in Paris." We haven't sampled all the Paris dining spots (yet), but my husband and I agree that it comes close to perfection. According to the Taillevent description of its own history: "Guillaume Tirel (1310-1395) was the cook to the Court of France at the time of the first Valois kings and the Hundred Years War. Chef Taillevent is best known for his work entitled Le Viandier, a collection of his recipes as requested by King Charles V in 1379. www.finewaters.com /blog/2004/09/taillevant-three-star-experience.html   (607 words)

Context:Paris - Taillevent (via CobWeb/3.1 planetlab2.cs.umd.edu)   (Site not responding. Last check: 2007-10-22) Taillevent is considered by many, among them food guru Patricia Wells, to be the best restaurant in Paris. This past month, we decided to try it out ourselves, and we found that all of Taillevent’s fans weren’t just paying it lip service: located off the Champs Elysees, the restaurant boasts service, food, and setting that are truly at the top of the class. Soon after entering the Court as a kitchen hand, Tirel was dubbed “Taillevent,” and began to rise through the rankings until gaining an almost noble status and his own coat of arms. paris.contexttravel.com.cob-web.org:8888 /static/taillevent.php?PHPSESSID=15a34471cda15533ae8fda95efd2bc00   (481 words)

Taillevent (Guillaume Tirel)   (Site not responding. Last check: 2007-10-22) Taillevent wrote the first professional cookery book in France. The full title in English is: "Hereafter follows the Viandier describing the preparation of all manner of foods, as cooked by Taillevent, the cook of our noble king, and also the dressing and preparation of boiled meat, roasts, sea and freshwater fish, sauces, spices, and other suitable and necessary things as described hereafter." Taillevent was made Head of the Royal Kitchens by Charles VI. www.foodreference.com /html/untitled2617.html   (150 words)

The Cheese Whiz | Departures   (Site not responding. Last check: 2007-10-22) After a long absence, I recently returned to Taillevent to interview its proprietor, Jean-Claude Vrinat, hoping to be enlightened on a particular aspect of the subject—the affineur, whose specialty is the aging of cheese. He has been working at Taillevent since 1962 and running it since his father retired in 1973; chefs may come and go (a new one had just arrived in September), but under Vrinat's steady hand the restaurant has retained its three Michelin stars and devoted clientele (number one in the Paris Zagat). Taillevent gets all its cheese from just three Parisian affineurs, who procure raw-milk, small-production fermier cheeses from farmers in France and Switzerland, then complete the cheese-aging process in their own caves. www.departures.com /ep/ep_0500_affineurs.html   (2813 words)

Cigar Aficionado | Archives | Taillevent, Paris Thanks to his savory efforts, Taillevent was appointed "grand cuysinier du roy de France" to Charles V, making him France's first royal chef. At Taillevent, wild game, lamb, beef, farm-raised guinea fowl, andouillette (a form of sausage), duck and foie gras are all available as main courses. Before cigars and coffee, permit yourself to be seduced by a Taillevent dessert; they're so good you won't feel guilty, be it a Marquise au Chocolat covered in pistachio sauce or a trio of vividly colored fruit sorbets. www.cigaraficionado.com /Cigar/CA_Archives/CA_Show_Article/0,2322,1002,00.html   (687 words)

Etude | Summer 2004 | A Meal Observed - Andrew Todhunter He is self-deprecating enough to admit when he’s nervous talking to the wine steward, and so brings readers not only into the rarefied world at Taillevent, but to the heart of what it’s like to be an American—or this one, at least—in the midst of such refinement and tradition. The staff at Taillevent is generous, the descriptions of The Fabulous Meal are lovely, and the interplay between kitchen and table is nicely balanced. At Taillevent, this shifting works—but when he shifts to Wyoming as an Outward Bound participant, chit-chatting about buffalo wings and jelly doughnuts, or eating on a fire escape with a friend while a riot plays out on the Berkeley street below, the spell is definitively broken. etude.uoregon.edu /summer2004/books/meal.html   (370 words)

Virtual Gourmet Always on premises (he closes Taillevent if he cannot be there), always meticulously dressed, ever cordial to everyone but boors, he is constantly trying to maintain the glory of French haute cuisine and genteel service. Taillevent is located in an 1852 townhouse, once home to the Duke de Mornay, then for years the embassy of Paraguay. Taillevent is Vrinat and Vrinat is Taillevent, and the kitchen brigade, including the chef himself, was left very much in the shadows and given little freedom to diverge from sacrosanct traditions established by their employer over decades. www.johnmariani.com /archive/2005/050123/index.html   (3969 words)

Cha Xiu Bao: Eating in France Taillevent: Foie gras ravioli – frothiest foie gras on earth. Le Cinq (E120 for a 5-course lunch) and Taillevent (E70 for a 3-course lunch). In case you miss it, Taillevent charges only E70 (exclusive of wine) for a prix fixe menu dictated by revered Chef Alain Soliveres at lunch, which I believe is probably the least among all the Michelin three-starred restaurants. chaxiubao.typepad.com /chaxiubao/eating_in_france/index.html   (13037 words)

French bliss - Forbes.com   (Site not responding. Last check: 2007-10-22) Taillevent is one of the world's great restaurants. There are many people, most of them either professional critics or those who suffer from severe gastric ailments, who like to sneer at it, claiming that it has become old-fashioned and stuffy, that the food is no longer relevant or exciting. True, Taillevent is an institution, but it is a living, breathing, cooking one. www.forbes.com /1997/06/21/french.html   (489 words)

The New York Times: Search > Topic: TAILLEVENT Taillevent, the understated Michelin three-star in Paris's glossy Eighth Arrondissement, is different. Offspring of Taillevent Taillevent, a center of Parisian gastronomy since 1946, will soon have a modern sibling. The owner of Taillevent restaurant in Paris will accept no less than perfect food and flawless service in an unimpe... query.nytimes.com /search/query?ppds=org&v1=TAILLEVENT&sort=newest   (403 words)

PARIS Taillevent stays on top,” of 31 January 2003 in the Herald Tribune for many of these historic details; M. Vrinat filled in the others at dinner.]   On that earlier visit (14 March 2003), we were fortunate to have arrived at Taillevent during the season for truffes noires (fl truffles), and we took advantage of the grand tasting menu (180 €; there is another tasting menu at 130 €) which was based around this extraordinary forest mushroom. Taillevent quite simply is our favorite restaurant in the world. www.rlrubens.com /paris.html   (3489 words)

OFF THE MENU - New York Times Taillevent, a center of Parisian gastronomy since 1946, will soon have a modern sibling. Taillevent, which has been awarded three stars in the Michelin guide for 27 consecutive years, longer than any other restaurant in the city, is a traditional formal restaurant known for its seafood sausage, feather-light fruit souffles and impeccable service. Dinner will cost about $50 a person, compared with $100 to $150 at Taillevent, and wines will be more moderately priced. query.nytimes.com /gst/fullpage.html?sec=travel&res=9801EFDE133BF930A35752C0A9679C8B63   (669 words)

The Best of the Best 2003: Dining - Taillevent | Robb Report   (Site not responding. Last check: 2007-10-22) Despite the formal atmosphere of Taillevent, which features Louis XVI decor and a phalanx of tuxedoed waiters, the staff of the Paris landmark conveys a genuine sense of warmth. “Taillevent is more of a club than a restaurant,” says the restaurant’s owner, Jean-Claude Vrinat. As he settles into his position, do not be surprised if the kitchen reaches even higher levels of gastronomical glory. www.robbreport.com /Articles/Leisure/Dine/The-Best-of-the-Best-2003-Dining-Taillevent.asp   (268 words)

French Restaurant in Paris, France: Taillevent We tried Arpege and L'Ambroisie but they failed to be impressed by our entreaties. Taillevent, however, had just had a cancellation so we were able to secure a table. On our arrival we were shown to our table and two glasses of champagne were promptly served while we perused the menu and the extensive and impressive wine list. www.foodtourist.com /FTGuide/Content/I274.htm   (338 words)

Taillevent, Paris They knew we were coming all the way from Israel to celebrate our 25th wedding anniversary there, and they saw to it that a real celebration it will be... As we always do at Taillevent, we had many "half dishes" instead of the standard three-course meal. It was a sheer pleasure and a total experience way beyond the sublime quality of the dinner itself. www.yakshaya.com /taillev.htm   (352 words)

Taillevent Paris - One Of The Worlds Best Restaurants - Restaurant Review and Information The only complaint anyone could have about Taillevent is that it is too crowded with internationals because it is so popular and with good reason. Head Chef Alain Solivérès has honed his culinary expertise under some of the most brilliant minds in cooking and now brings what he has learned to the tables of Taillevent with fantastic results. While the food is fantastic many will be drawn to Tallievent for their choice of wines. www.city-eating.com /332.htm   (135 words)

Reading about Taillevent is the next best thing to eating there   (Site not responding. Last check: 2007-10-22) In "A Meal Observed," Andrew Todhunter has turned one dinner and X-number of visits to the kitchen at Taillevent, the great Paris restaurant, into an engaging book. That he has done so well with what would have seemed to me to be so difficult is a tad frustrating. Toward the end of the book, it is revealed that a dissatisfied Legendre will leave Taillevent, taking most of the brigade with him to the Hotel George V. You might think that such an act would shake Taillevent's foundations and bring down the house. www.post-gazette.com /pg/04137/315975.stm   (958 words)

Amazon.com: Great Cooks and Their Recipes: From Taillevent to Escoffier (Pavilion Great Cooks): Books: Anne ...   (Site not responding. Last check: 2007-10-22) This splendid volume looks at the life and times ‹ and the recipes ‹ of fourteen great chefs (from France, Italy, America, and Britain) who, across six centuries, have raised Western civilization¹s culinary skills to the highest degree. Apart from such recent names as Escoffier and Fannie Farmer, there are those that have been largely forgotten, such as Taillevent, Scappi, and Martino. Anne Willan examines their backgrounds, techniques, and innovations, and there are some 100 recipes demonstrating the specialties of each cook. www.amazon.com /Great-Cooks-Their-Recipes-Taillevent/dp/1862054371   (760 words)

Taillevent : 15 Rue Lamennais - Paris Local Flavor Taillevent : 15 Rue Lamennais - Paris Local Flavor Taillevent - 15 Rue Lamennais, Paris : Phone 01 45 61 12 90 Ranked as a three-star restaurant and considered to be the most elegant of Paris's eateries, Taillevent has a fantastic wine list, which compliments the neo-classic cuisine of Chef Philippe Legendre. www.travelgrande.com /paris-travel-guide/taillevent-info.htm   (74 words)

PARIS Restaurants : Taillevent restaurant - 8th Arrondissement - Metro Champs Elysees Etoile PARIS Restaurants : Taillevent restaurant - 8th Arrondissement - Metro Champs Elysees Etoile The ascension of chef Alain Soliveres, formerly of Les Elysées, to the kitchens of a restaurant widely considered to be among the top ten in the world is quite simply a brilliant success : it's been ages since we enjoyed a meal as much as we did our recent lunch at Taillevent. Even the company of blasé bankers and other lucky dogs who might be described as regulars couldn't numb our constant, quite pleasure at the setting, service and most of all the food. www.parisbestlodge.com /taillevent.html   (277 words)

Le Viandier de Guillaume Tirel, dit Taillevent [with] Supplement au Viandier de Taillevent. Le manuscrit de la ... Le Viandier de Guillaume Tirel, dit Taillevent [with] Supplement au Viandier de Taillevent. TAILLEVENT (GUILLAUME TIREL) (BARON JEROME PICHON AND GEORGES VICAIRE, EDITORS) Le Viandier de Guillaume Tirel, dit Taillevent [with] Supplement au Viandier de Taillevent. Taillevent composed this text during the 14th century, in Middle French. www.antiqbook.com /boox/col/3010.shtml   (296 words)

Almond Milk   (Site not responding. Last check: 2007-10-22) It's the prime ingredient in many, many recipes, and the modern cook recreating Medieval food will have to learn its production in order to prepare the most common of dishes. I prefer the recipe of Terence Scully, as printed in Le Viandier de Taillevent, p. Sieve the mixture to remove coarse grains OR (preferably) blend mixture in electric blender until grains are absorbed. www.godecookery.com /goderec/grec31.htm   (316 words)

cookbooks.html Taillevent: Viandier (Manuscrit du Vatican), Pichon/Vicaire, Le Viandier, 1892, repr. [Le] viandier / de Guillaume Tirel dit Taillevent ; publ. Le Viandier de Taillevent - English translation by James Prescott. www.thousandeggs.com /cookbooks.html   (3520 words)

The 'Viandier' of Taillevent: An Edition of All Extant Manuscripts   (Site not responding. Last check: 2007-10-22) The 'Viandier' of Taillevent: An Edition of All Extant Manuscripts To see more articles and book reviews from this and other journals visit UTPJOURNALS online at UTPJOURNALS.com. But these only demonstrate that the reviewer has read the book carefully; and I enjoyed it immensely. www.utpjournals.com /product/utq/591/591_review_doucette.html   (467 words)

Taillevent, Paris - Restaurants - VirtualTourist.com Paris Restaurants: Dining reviews and photos of Taillevent posted by real travelers and Paris locals. Taillevent is one of the few restaurants in the world with 3 Michelin stars, most of which are in France and the majority of these are in Paris. Call me a cynic but, having lunched at Taillevent (5th April 2004) I think the star system is much more to do with the atmosphere, the service and the reputation of the restaurant than any true innovation in the cooking. www.virtualtourist.com /travel/Europe/France/Ile_de_France/Paris-99080/Restaurants-Paris-Taillevent-BR-1.html   (334 words)

Taillevent: Tasting menu or à la carte - Chowhound Several years ago, I had an incredible meal at Toque, in Montreal, that I remember as being that good, but it also could have been before I was well versed enough in fine cuisine to know. Taillevent is definitely in my top 5 or 6, however. You need to be logged in in order to post, please log in or register www.chowhound.com /topics/show/334255   (297 words)

L'angle du Faubourg | Restaurant Review | Paris | Frommers.com Throughout the 1980s and early 1990s, a reservation at the ultra-upscale Taillevent was sought after by diplomats, billionaires, and demi-mondains from around Europe. In 2001, the Taillevent's owner, M. Vrinat, opened a cost-conscious bistro that capitalized on Taillevent's reputation, but at much lower prices. The restaurant has an ultramodern dining room, additional seating in the cellar, and a menu that simplifies Taillevent's lofty culinary ideas. www.frommers.com /destinations/paris/D53108.html   (178 words)

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