Taillevent
Filed under: xn--cnq77f.com
http://www.taillevent.com/
At Taillevent, the dish which remains so etched into my mind is the Lobster boudin or sausage. This is, IMHO, a must. The wines are VERY fairly priced with a good choice by the half bottle too, priced, at half the price of the full bottle. Be prepared to be dazzled, and wonder, why can't other restaurants be like this?
Thank you for the chance to reminisce about my best meal to date.
This is an American invention I think. First restaurant I remember it at was Chez Panisse if memory serves. Although I still find it a rare thing. Typically only if you are reserving for a big group or one of the special rooms like the wine room at Picholine in NY (highly recommended by the way). But I havent encountered it at Taillevent yet, either it is new or a dinner only thing. I prefer lunch anyways after 3-5 hours when I waddle out drunk and reeking of cigar I need some time to readjust to normal life before bed http://www.flyertalk.com/travel/fttravel_forum/wink.gif
But if they ask for a deposit, I will pay it. There just arent many places like that in the world. I have only been to one other restaurant where I thought the level of professionalism and friendliness (it is the combination that makes it so special) of the service has been similar and that is Alain Ducasse NY. Taillevent really is a special treat. Just do it would be my advice
[This message has been edited by GadgetFreak (edited Jan 23, 2004).]
I've eaten in most of the Mich 3*** restaurants in Paris and have always turned up - and have never been disspointed in terms of value. In fact - the restaurants are the main reason for our regular Eurostar trips! In all others, my telephone number and hotel name have been requested. Sometimes they call in the morning and ask if I'm "still coming". Others simply ask for a reconfirmation the day before or the table will be released. Asking for a deposit which is approximately the full price of the meal is in my view - and against the other restaurants approach -lazy and unacceptable - it is taking the er um "mick".
If I choose not to have the mick taken and to go somewhere else where my own (apparently higher) standards of "respect" are adhered to - then I can't see why that judgement is considered flakey.
A while back many NYC restaurants began asking for Credit Cards, as the cancellation rate began to get extremely high.
I had great difficulty getting reservations when using the pay phone in the basement of the Prince de Galles. The number had a strange unrecognized prefix. A couple of the restaurants called and confirmed we were staying there.
What I'd crossed with is La Réserve de BeaulieuLa.
Their cancellation policy was 100euros per person if not cancelled before 48 hours - which I felt was something I'd happily avoid.
Sorry for the goose chase and falsely maligning a popular institution.
I'm very embarrassed about this - but I got it wrong and mistakenly "crossed" restaurants. Tallivent asked for the hotel not a deposit.
What I'd crossed with is La Réserve de BeaulieuLa.
Their cancellation policy was 100euros per person if not cancelled before 48 hours - which I felt was something I'd happily avoid.
Sorry for the goose chase and falsely maligning a popular institution.
Always nice to know the memory hasnt completely failed yet when you are my age. Given these circumstances, I would reiterate my suggestion that you give them your hotel number and go to Taillevent! http://www.flyertalk.com/travel/fttravel_forum/wink.gif
Otherwise, I would suggest you pay the deposit and enjoy what for me has been the single greatest restaurant experience that I have ever had. Other Michelin 3 macaron establishments simply do not have the same polish as M. Vrinat and his team. The closest yet has been Le Louis XV in Monaco.....
It is unfortunate that restaurants have to take deposits -- but it makes sense as it will prevent certain people from booking tables at several "top" restaurants for the same time and then cancelling all but one of them at the last minute, leaving the restaurant on the lurch.
I truly hope you decide to give Taillevent a go.... it, for me, is such a special restaurant that I want to keep it for only the most special occasions.
If not, fortunately, Paris has 100s of other top (un)rated restaurants to try.
........ the last time I tried to book at Taillevent they asked for a deposit. I wouldn't play. Quality is expensive - but I'm not sure they're value!
Too sad you did not play. You have to understand that this restaurant and a few others are in a special league. I won't go into details but they are forced to request a deposit: they are almost always fully booked and for a few very good reasons they cannot afford to have no-shows.
Please remember that for many people a visit to Taillevent is a lifetime dream. No matter if you are a VIP, a Star or a no-name, first on the list gets a table. No exceptions to the rule.
There is no queue at Taillevent. One queues at home. Therefore the deposit, unless you are a frequent client.
Everyone is entitled to an opinion!
Well, of course you are entitled to your own opinion. I just don't understand why you are making such a fuss.
The system of deposit was invented by the Americans, not by Taillevent. When you make your reservations for a hotel, you have to give your credit card details, yes or no? Well, if you don't, you will have problems getting a room. So what is so wrong about Taillevent asking for the same?
If you go, enjoy your experience, try the frog legs with a nice Pouilly Fuissé. you'll soon forget the deposit.
If not, go somewhere else and enjoy it too.
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