Taillevent
A historic Parisian haute-cuisine restaurant known for classical French cooking and an extensive wine cellar.
Last updated October 5, 2026
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Overview
Taillevent is a historic fine-dining restaurant in Paris, France, founded in 1946 by André Vrinat. The restaurant takes its name from Guillaume Tirel, better known as Taillevent, the celebrated medieval French cook associated with the cookbook Le Viandier. From its beginnings in the postwar Paris restaurant scene, Taillevent developed a reputation for formal service, technically precise classical French cuisine, and a particularly ambitious wine program. The restaurant became established at its present address on rue Lamennais, near the Champs-Élysées, after moving from its original location. Its cooking and service were shaped by the traditions of grand French gastronomy: composed dishes built around high-quality seasonal ingredients, carefully structured menus, elaborate sauces, pastry work, and table service intended for lengthy meals. Rather than presenting itself as a casual or mass-market dining brand, Taillevent has historically operated as a destination restaurant for celebratory meals, business dining, collectors of fine wine, and visitors seeking an emblematic Parisian gastronomic experience. Taillevent’s reputation was reinforced by Michelin recognition. It held three Michelin stars for several decades, becoming one of the best-known representatives of Parisian haute cuisine. The restaurant later lost its third star, but continued to operate as a highly regarded two-star establishment. Its wine cellar has been a central part of the brand’s identity, with the restaurant known for a deep selection of French wines and for pairing its cuisine with prestigious appellations. The Vrinat family played a major role in Taillevent’s development after its founding. André Vrinat’s son, Jean-Claude Vrinat, helped shape the restaurant’s long-term identity and its position within the French luxury hospitality landscape. In the twenty-first century, the restaurant became associated with the Gardinier family’s hospitality interests. The wider Taillevent business has included related wine and hospitality activities, notably Les Caves Taillevent, extending the brand’s expertise beyond the dining room. Taillevent remains an active Paris restaurant. Its contemporary operation retains the formal, ingredient-led and wine-focused character for which it became famous, while adapting menus and presentation to current fine-dining expectations. The brand’s value rests less on a standardized product range than on a combination of location, culinary craft, dining-room service, cellar expertise, historical prestige, and continuity within French gastronomy.
History
Taillevent was founded in Paris in 1946 by André Vrinat. Its name refers to Guillaume Tirel, the fourteenth-century court cook commonly known as Taillevent and traditionally associated with Le Viandier, one of the foundational texts of French culinary history. The choice of name connected the new restaurant with an older ideal of French court and haute cuisine. The restaurant initially operated at another Paris address before moving to 15 rue Lamennais, close to the Champs-Élysées. At its established location, Taillevent developed the formal dining-room style that became central to its identity. Its reputation was built on classical French technique, refined service, seasonal ingredients, and a wine cellar capable of supporting elaborate pairings. These characteristics placed the restaurant within the postwar generation of Parisian establishments that helped define modern French gastronomy. The Vrinat family remained closely associated with the restaurant’s development. André Vrinat founded the business, while his son Jean-Claude Vrinat later became an important proprietor and public representative. Under the Vrinat family, Taillevent became one of Paris’s most prestigious restaurants and a prominent destination for international diners. Its long Michelin history included three stars for several decades, a distinction that made Taillevent one of the most recognizable names in French fine dining. In 2007, Michelin removed Taillevent’s third star, leaving the restaurant with two stars. The change was significant because the restaurant had been strongly associated with the three-star category, but it did not end the establishment’s operation or its place in Parisian gastronomy. Taillevent continued to emphasize classical cooking, formal hospitality, and an extensive wine program. The business entered a new ownership phase in 2011, when it was acquired by the Gardinier family. The acquisition linked Taillevent with a broader hospitality and wine portfolio that included Les Caves Taillevent and other luxury dining interests. The restaurant thereby retained its historical identity while becoming part of a family-owned group managing several high-end hospitality assets. In the 2020s, Taillevent continued to update its culinary leadership and presentation. Giuliano Sperandio became executive chef in 2021. The restaurant’s contemporary offer remains rooted in French gastronomy, but its menus and service reflect the evolving expectations of modern luxury dining. Its enduring distinction comes from the combination of a famous Paris address, a long culinary history, a prestigious cellar, and a dining style that preserves the codes of haute cuisine without treating the restaurant as a museum.
- 2021
New executive chef
[2]Giuliano Sperandio took over as executive chef.
- 2011
Acquisition by the Gardinier family
[3]The Gardinier family acquired Taillevent and related wine activities.
- 2007
Third Michelin star withdrawn
[1]Michelin reduced the restaurant’s rating from three stars to two.
- 1973
Three Michelin stars
[1]Taillevent received the third Michelin star that began its extended period as a three-star Paris restaurant.
- 1950
Move to rue Lamennais
[1]Taillevent moved to its long-standing location at 15 rue Lamennais in Paris.
- 1946
Restaurant founded in Paris
[1]André Vrinat founded Taillevent, naming it after the medieval French cook Guillaume Tirel.
Products and positioning
Luxury Parisian haute cuisine combining classical French culinary technique, formal hospitality, and an extensive fine-wine program.
Fine dining restaurant · 1946
Taillevent restaurant
The core Taillevent offering is a luxury Paris dining experience centered on contemporary interpretations of classical French cuisine. Menus are built around seasonal produce, composed dishes, refined sauces and pastry, and formal dining-room service. Guests may choose from tasting formats or à la carte selections, with the restaurant’s cellar providing a major part of the experience.
Wine program
Wine cellar and pairings
Wine is one of Taillevent’s defining areas of expertise. The restaurant has long been associated with a substantial selection of French wines and with pairings designed to complement its cuisine. The program supports both celebratory dining and the brand’s broader identity as a specialist in French wine culture.
Wine retail and hospitality
Les Caves Taillevent
Les Caves Taillevent extends the restaurant’s wine expertise beyond the dining room through wine selection and related hospitality activities. It is associated with the Taillevent name and forms part of the wider business connected with the restaurant.
Brand decisions
2021
Renewal of culinary leadershipStrategyBackground
Taillevent refreshed its kitchen leadership while retaining its emphasis on French haute cuisine and formal hospitality.
Action taken
Giuliano Sperandio was appointed executive chef.
Aftermath
The appointment represented a contemporary phase for the restaurant while preserving its established culinary positioning.
2011
Join the Gardinier hospitality portfolioM&ABackground
After decades under the Vrinat family’s influence, Taillevent entered a new ownership phase within a family-owned luxury hospitality and wine group.
Action taken
The Gardinier family acquired Taillevent and associated activities, including the restaurant’s wine-related business.
Aftermath
The restaurant continued operating under the Taillevent name while benefiting from the resources and broader positioning of the Gardinier hospitality portfolio.
Recent events
- 2021
Giuliano Sperandio becomes executive chef[2]
Leadership change
Giuliano Sperandio was appointed executive chef, marking a new culinary leadership phase while maintaining the restaurant’s French gastronomic identity.
- 2011
Gardinier family takes control of Taillevent[3]
M&A
The Gardinier family acquired the Taillevent restaurant and associated wine activities, bringing the historic establishment into the family’s luxury hospitality portfolio.
- 2007
Taillevent loses its third Michelin star[1]
Other
Michelin reduced Taillevent from three stars to two, ending a long period in which the restaurant had been identified with the highest level of the guide’s Paris classification.
Sources3 sources
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