Frommer's Review
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 capitalizes on Taillevent's reputation, but at much lower prices. Lunches here tend to be efficient, relatively quick, and businesslike; dinners are more leisurely, even romantic. The restaurant has an ultramodern dining room, additional seating in the cellar, and a menu that simplifies Taillevent's lofty culinary ideas. The best examples include braised lamb with the juice of black olives; risotto with ingredients that change weekly (during our visit, it was studded with braised radicchio); and a grilled, low-fat version of daurade (bream), served with artichokes and a reduction of mushrooms, appreciated by the many diet-conscious photo-modèles who stop in.
Note: This information was accurate when it was published, but can change without
notice. Please be sure to confirm all rates and details directly with the companies in question before
planning your trip.
