Paris traditional tradition Taillevent (Ta breast)

Read this post on TravelFeed.io for the best experience

---

First to introduce The restaurant Taillevent is . Spelling is a low inde shape , " according breast ' as read do almost embarrassed . Although spelling as read kids French people have pronounced cases get himdeuni won .

Ever to Paris many times that I 've , I have this famous restaurant is only two places outside ma'am.Do , wonak vacation or business trip schedule is suddenly creased saw , last minute the reservation was available Helene Darroze or reservations not necessary L'Atelier de Joel Robuchon million continued went , this time from the trip whilst sees wanted a few points of interest can be had .

Taillevent foreground. Located not far from Etoille. Also close to 2-3 blocks from the hotel Napoleon where I tied.

Ta Breast is the nickname of the court chef who represented the French cuisine of the 14th century. It is also known to have written the first cook book in French cuisine. Since opening in 1946, the founder's son Jean-Claude Vrinat has grown this restaurant into a Michelin three star restaurant. Now her daughter Valerie Vrinat is running for the third generation. Despite being relegated to two stars in 2007, regardless of the Michelin star, he still remains one of Paris's leading restaurants.

Dining room. Wood décor in the draw not flashy without relaxing atmosphere .

7 City a half degree was my first was a guest seemed . Since , one after guests enter , later almost the vacancies found may have had. As you will see in other restaurants later, the travel season was low season, so many of the famous restaurants were showing vacant seats.

Table setting. The dishes are very luxurious. I didn't take a picture, but the little note on the top right of the table is a vintage wine chart. This chart displays wine grades by year in each region, such as Bordeaux, Burgundy, and Ron, which helps a lot when selecting wine. There is also a wine shop run by Le Taillevent Cave, which seems to be a restaurant that cares a lot about wine.

Salmon flavor definitely feel could had amuse bouche. Salmon flavor of the cream over the horseradish finely chopped sun that was laid .

Crab remoulade was the first menu . On top of the Crab cake , a horse radish was also put on . Isn't it pretty ? Around increasingly decorated with Articles dill sauce. Crab cake even dill is mixed 'm was , inde Remoulade crushed it similar to mayonnaise-based tartar sauce on the bottom of the You can think of it as a sauce. The remoulade that goes well with herbs and seafood crab meat in a rich drag my give one dish was . But the taste rather than visual in more points of interest daughter cooking .

Second Langoustine with a potato roll with fried it . The two sauces around are Yuzawa Wasabi . Ever continuing to eat this Langoustine among the most was delicious . Or , do a photo to remember it And there so I think that might be it . Keeping a record also seems to make sense . Anyway , eojjina smooth paper was prepared . It also tasted well with the surrounding potatoes .

Day from food of most delicious was the frog risotto . (Lobster risotto is not the way , the frog risotto is why the expression 'm awkward . Blah ) of the frog back legs . Garlic Slice one thinly raised itneyo . Around the truffle is sprinkled there . The expressions overlap, but this risotto also It might have been the most delicious risotto I 've ever eaten . In front of dishes and a risotto with only two kinds of visits worth enough that be considered enough to remember memorable it was delicious .

That then came children bream . Looking at the photo, I can recall the crispness of the skin again. The fish meat is perfectly moist and cooked .

The main is duck meat . On the top, sprinkled with nuts. Hey even temper , etc. are unquestionable , but no , dalchakjigeunhan sources claim that favorite style was not . It seems that the children who came out as garnishes were a little sweet .

The main finished cheese is to be sub- turn . Basque country in an airborne sheep cheese over the chutney up back on it and mijeuna such a pool was laid . Travel throughout , especially the cheese quality in respect to admire not be eopeotneunde me, surely New York 's are restaurants that all cheeses that quality Han ranking will include . Korea is anything to say it does not .

So great the cheese in the center follow the breast is the cheese is best to remember I left . Cheese cart dragged the little that sliced the form of books was not it also , but , visuals awards also perfect in color chutney beneath the white cheese flavor is called was the best horse outside .

Now for dessert , go beyond , first came dish is pineapple cream under dice a pineapple was laid . At first came amuse bouche with such a texture , but cream , taste is 100% pineapple flavor . Meals start and finish of texture to express gave a sense was a stand out .

The second dessert is chocolate mousse. This one seemed to have a weaker impact than other dishes.

Finish with Petit Four.

Regardless of the Michelin star, in terms of overall satisfaction considering prices , it seems clear that it will outperform the enchanting 3-star restaurants . Zagat survey also includes the most recent year One above the spot consistently accounted coming zest seems to . Paris is still wonak not been to this restaurant manjiman , someday come back again to visit like the restaurant is.

Meal after the Paris trip on acquaintances and at the Buddha Bar Be cocktail cup . But the world in places that Buddha bars are the owner of Did you?

---

View this post on TravelFeed for the best experience.