Les 110 de Taillevent

Where the Taillevent Legacy Meets a Wine-First Dining Format

The Gardinier family's stewardship of the Taillevent name stretches back decades, making it one of the most durable dynasties in Paris fine dining. Le Taillevent on Rue Lamennais has held Michelin recognition since 1973 and spent years in the upper tier of French gastronomy. When the Gardiniers opened Les 110 de Taillevent on Rue du Faubourg Saint-Honoré, the intent was not to replicate the parent address but to reframe what the name could mean at a different price register: contemporary French cooking at €€€ rather than €€€€, with a wine program built to be the main event rather than an accompaniment.

That wine-forward positioning is now the defining characteristic of the 8th arrondissement's mid-to-upper dining tier. Paris has developed a clear split between tasting-menu temples — Alléno Paris au Pavillon Ledoyen, L'Ambroisie, and Le Cinq at Four Seasons Hôtel George V among them — and a smaller cohort of addresses where the cellar and the glass-pour structure are the primary proposition. Les 110 sits firmly in that second group, operating with a format discipline that separates it from most restaurants at comparable pricing.

The 110 Format: Four Pairings Per Dish

The restaurant's name is also its core mechanic. Each dish on the menu is paired with four different wines by the glass, each at a different price point, giving the diner a structured decision at every course rather than a single sommelier recommendation. This approach treats wine selection as an active part of the meal rather than an afterthought, and it requires a list deep enough to support that architecture across dozens of dishes and price tiers simultaneously.

Wine Director Paul Robineau and Sommelier Antoine Gauthier manage a cellar of 6,000 bottles across 1,600 references. The list tilts heavily toward Burgundy, the Rhône Valley, and Bordeaux , the canonical triumvirate of French fine wine , while maintaining enough breadth to furnish four genuinely distinct pairing options per dish without repetition becoming visible. Star Wine List awarded it the No. 1 ranking for 2025, a credential that places it ahead of virtually every other restaurant in Europe at this pricing tier. The wine pricing is marked $$$ by Star Wine List's methodology, indicating a significant portion of the list at €100 and above per bottle, with a €100 corkage fee for guests who bring their own.

For context on what a list of this depth demands: programmes at Troisgros, Mirazur, or Bras tend to be built around regional identity and a single head sommelier's point of view. Les 110's program has a different brief: structural breadth that can serve as both a formal pairing tool and a standalone reference list. That is a different kind of curation, and it explains why the recognition has come from wine-specialist bodies rather than food-first guides.

The Cuisine: French Tradition as the Reliable Foundation

Chef Grant Waller oversees a kitchen working in French traditional and contemporary registers. The Michelin Plate recognition (held in both 2024 and 2025) signals consistent, competent cooking that does not define the restaurant's identity but does not undermine it either. At a €€€ price point in Paris's 8th, that is a reasonable calibration: the food needs to justify the room and the wine spend without competing with the list for attention.

The format is structured around lunch and dinner service, with lunch running Monday through Friday (12:00–14:30) and dinner available every day of the week (19:00–22:30). Saturday and Sunday service is dinner only. General Manager Ludovic Amedée runs the front of house under the Gardinier family's ownership structure.

The positioning is meaningfully different from the family's other address. While Le Taillevent operates in the same competitive set as Arpège and Kei at the upper end of Parisian dining, Les 110 is designed for diners who want access to serious wine expertise and the Gardinier kitchen sensibility without a €€€€ commitment. Opinionated About Dining placed it at No. 500 in its 2024 Casual Europe ranking, and gave it a Recommended listing in 2023, confirming it occupies a consistent tier without dramatic movement.

The Faubourg Saint-Honoré Context

Address at 195 Rue du Faubourg Saint-Honoré places Les 110 in the 8th arrondissement's luxury retail and hotel corridor, within walking distance of the Élysée Palace and the city's densest concentration of couture houses and international-brand flagship stores. It is not a neighbourhood that produces many accessible, independently positioned restaurants , most dining options nearby pitch either to hotel guests at €€€€ or to tourists on a budget. Les 110's mid-premium positioning is partly a function of that gap: there is demand in this corridor for serious dining without ceremony, and the restaurant fills it.

Broader French fine-dining tradition running from Auberge de l'Ill to Paul Bocuse's Auberge du Pont de Collonges was built on the pairing of table and cellar as equally weighted disciplines. Les 110 inherits that tradition but translates it into an urban, weeknight-viable format where you order à la carte rather than surrender an evening to a tasting sequence. The result is one of the few addresses in Paris where the wine decision is made explicit and guided, course by course, without the formality of a private dining room or the price tag of a grand restaurant.

Planning Your Visit

For a broader view of what Paris's 8th and surrounding arrondissements offer, see our full Paris restaurants guide. If you are building an itinerary that extends to accommodation, our Paris hotels guide covers the relevant options near this corridor. Paris's cocktail and bar scene is mapped in our Paris bars guide, with wine-focused experiences in our Paris wineries guide and our Paris experiences guide. If you are looking at transatlantic comparisons for serious wine programming in a restaurant setting, Le Bernardin in New York operates a comparable philosophy in a different culinary context. For traditional French cooking in the Alpine register, Flocons de Sel in Megève is the reference point. Traditional Flemish French at a casual tier appears at Bistrot du Nord in Antwerp.

What Should I Order at Les 110 de Taillevent?

The menu changes with the kitchen's direction and seasonality, so specific dish recommendations require confirmation at the time of booking. The structural advice holds regardless of what is on the menu: use the four-pairing format as it is intended. At each course, ask the sommelier to explain the difference between the four options , the gap between the entry and premium pairing will often be wide enough to justify choosing up on one course and pulling back on another. The Burgundy and Rhône strengths in the cellar mean that a meal anchored in those regions will typically access the list's deepest selection. Google reviewers rate the experience 4.4 from 764 reviews, which is consistent with a restaurant that delivers reliably on its format promise rather than one that polarises opinion.