We went to Taillevent last Friday for my wife’s birthday - I can’t think of a better place to celebrate an occasion. We went with our good friends Rod and Kathy Temperton (he wrote Thriller and many more). We hadn’t seen them for a few years and it was great to spend some time with them. We talked more than concentrated on the food and wine, so here are some quick notes:
Taillevent champagne to start:
Gougeres - I thought mine were good but these are light and airy with a hint of salt and Gruyere. There
was also some great bread and salted butter with dinner.
2004 Roulot Meursault Charmes - a great wine; still young with lots of spine and minerality and
probably cheaper than you could buy it - 220 Euros.
Salmon and horseradish cream with tiny radish on top - a fluffy texture with just hints of salmon and
horseradish
Crab & radishes - on the menu for a few years now but one of my favorite dishes
Spelt risotto with pumpkin and crispy prosciutto - a variation of another standard dish on the menu -
great.
Scallops and chestnut cream - I’m not a chestnut fan but this was subtle and delicious
John Dory with preserved lemon slice, tiny vegetables - another prix fixe menu standard but a great
combination of flavors
2001 Rousseau Chambertin - One of my favorite producers and a great wine. 330 Euros - can’t buy
it for that anywhere…
Two had veal and two had rabbit - the veal was so tender with favas; rabbit a little bland but came with
a great crunchy pastry filled with confit
Cheeses - Aisy Cendre by Berthaut with ash covering - similar to Epoisses but more mild; goat cheeses
and Comte.
Mango dessert - a fluffy dessert like 1,2,3 Jello with mango bits in the middle
Chocolate w/passion fruit - strong flavors and dense fudge like chocolate
Taillevent cognac - on the house and placed on the table for pouring
Petit fours - caramels, macaron, lemon tart, caneles
The usual great service, led by Jean-Marie Ancher, and an overall great meal. A more satisfying dinner than the one at Guy Savoy last September. Nothing super adventurous or inventive - just great flavors with great ingredients.