Alan TAUDON

Chef : 1 restaurant

Presentation

" As an altar boy, I used to run from mass to the table. "Alan Taudon still remembers Sunday afternoons spent with his family over a good meal prepared by his grandmother and mother, accompanied by laughter and the first rays of spring sunshine. This beautiful photograph, which he keeps in his mind, inspired him to follow in his grandmother's footsteps. " She used to cook for the Limoges porcelain makers. She can make you coq au vin as well as cream puffs. At home, when she decides to eat a bird, she kills it that very morning. I come from the Limousin, I used to run among pigs and sheep. "

With a view to recreating the same festive ambience, Alan Taudon entered the hotel school in Limoges and apprenticed at Le Meurice, alongside Yannick Alléno, in 2002. He then spent a year as a cook on board the Paul Gauguin in Polynesia. Back in France, he joined Olivier Brulard's La Réserve de Beaulieu in 2008, then L'Oustau de Baumanière, before returning to Paris. In 2010, in the City of Light, he met Christian Le Squer. This mentor offered him a position as sous-chef at Pavillon Le Doyen and appointed him head of resources and development. In 2014, he took him with him to the Four Seasons Hotel George V, and in 2019 offered him the chance to succeed David Bizet at L'Orangerie, one of the Palace's restaurants. That same year, Alan Taudon was crowned Grand de Demain by Gault&Millau, a testament to his singular signature.

" My cuisine is my identity card as a chef. "It's where his origins lie. " My father comes from Brittany, a region steeped in ocean spray and very rural, where I spent a few summers. We grow good produce there, as we do in Limousin. So my cooking is based on plants and the sea. "

Having left his Limousin home, Alan Taudon now works in one of Paris's finest palaces. " It's a bit like the Real Madrid of gastronomy. Here, the chefs have been selected from among the best. I don't go there singing, but almost. "

B. G.