Le Crillon palace entrusts its future gourmet table to Alan Taudon
Alan Taudon, previously chef of L'Orangerie at the Four Seasons George V, leaves the Parisian palace to launch a new gastronomic offering at the Hôtel de Crillon. Opening planned for 2027.
Parisian palace Hôtel de Crillon, on Place de la Concorde, has chosen its new executive chef to steer its next great gastronomic table: Alan Taudon, currently at the helm of L'Orangerie (3 toques) at the Four Seasons Hotel George V in Paris. He will take up his post on 1ᵉʳ June 2026, in an establishment that will be "completely redesigned" with a scheduled opening in 2027.
Strategic recruitment for a renowned palace
A native of the Limousin region, Alan Taudon has forged a solid reputation in the kitchens of Parisian and Côte d'Azur palaces. After training with Yannick Alléno at Le Meurice, he spent many years working alongside Christian Le Squer, first at Pavillon Ledoyen and then at Le Cinq at George V. Since 2019, he has been at the helm of L'Orangerie, the George V's gastronomic table, where he has been hailed for his modern, vegetal and marine cuisine, focused on innovation and the finesse of sauces.
Alan Taudon's appointment at the Crillon comes after the closure, at the end of 2025, of the L'Écrin restaurant helmed by Boris Campanella, and as the palace works to rethink its upscale culinary offering. The new restaurant, scheduled to open in 2027, will embody this ambitious new gastronomic direction. The chef will work alongside Paul Pairet, head of the Nonos et Comestibles brasserie (1 toque), and Matthieu Carlin, the palace's pastry chef.
This arrival marks an important step in the Hôtel de Crillon's gastronomic strategy. By choosing a chef with an established reputation in the world of palaces, the establishment is demonstrating its determination to strengthen and renew its prestigious gastronomic offering.
