Taillevent

Frommer's Review

This is the Parisian ne plus ultra of gastronomy. Taillevent opened in 1950 and has climbed steadily in excellence; today it ranks as Paris's outstanding all-around restaurant, challenged only by Lucas-Carton and Pierre Gagnaire. It's in a grand 19th-century town house off the Champs-Elysées, with paneled rooms and crystal chandeliers. The place is small, which permits the owner to give personal attention to every facet of the operation and maintain a discreet atmosphere. Each dish is supreme in flavor, including John Dory with olives or lamb saddle seasoned with wild herbs. A cassoulet of crayfish, if featured, is also divine. Chefs dare to serve that old standard, baba au rhum, but it's perhaps the best you'll ever taste. The wine list is among the best in Paris.

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