The Taillevent, a legendary restaurant in the Golden Triangle, in Paris, announced in a brief press release the departure of its executive chef Jocelyn Herland on March 8.
The 49-year-old cook had not yet joined rue Lamennais until last April, after David Bizet left for the Peninsula, and retained the restaurant's two stars in the latest edition of the Michelin guide.
The health crisis has happened there ...
“This decision, taken by mutual agreement, comes at the heart of an unprecedented period marked by the administrative closure of restaurants imposed by the Covid-19 pandemic. It is in this context that the Taillevent decided to change its culinary line to fully integrate it into the new era that is coming. ”
announced the Gardinier brothers, owners of the place since 2011. Before affirming that
“The restaurant will keep the soul of its history, written on the basis of a creative, inspired and modern cuisine, strongly rooted in the French gastronomic heritage .
"
Should we understand by this that the prestigious house renounces the race for three stars, and wishes to offer a more accessible cuisine?
Contacted for more details on the subject, the group's communications agency confirms the need for Taillevent to look to the future and take into account the upheavals underway in the sector since the pandemic.
A
“different and unexpected”
chef profile
will be recruited to support this change.
Exclusive in-room dinner at Les Crayères
“Jocelyn Herland's commitment to all the dining and kitchen teams was fully appreciated. We wish him the best for the rest of his brilliant career. ”
the patterns conclude to the address of the former colt of Alain Ducasse, who arrived from Le Meurice.
At the same time, the Gardinier brothers seem to have made the opposite choice at Domaine Les Crayères, their luxury hotel in Reims with a double starred table entrusted to Philippe Mille.
The takeaway and delivery are over, from March 5, it's
“back to a big table”
... in your room!
Every Friday and Saturday evening, the Relais & Château transforms its largest rooms into
dining
suites with butler, sommelier and housekeeper for
"a real gastronomic break"
.
An exclusive experience invoiced from 200 to 300 € per person (excluding overnight stay and drinks, breakfast included).