The Concept

Christopher Lecoufle

Head Sommelier

'Wine is part of Christopher's DNA'

His apprenticeship and career within the hospitality industry started with the Michelin star restaurant Lasserre.

He also had his first taste of Taillevent in Les Caves de Taillevent, before moving to the UK under the patronage of Gerard Basset at Hotel Terravina.

He was part of the opening team at Les 110 de Taillevent London and is from April our new Head Sommelier.

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Raphael Grima


'Chef’s challenge is in the simple element of cooking'

Passionate about food, Raphael is someone that has been classically trained "à l'ancienne".

His culinary journey has taken him to Gerard Besson 1*, Roland Durand 1* and the famous Parisian 2* Rostang before joining the team of Emile Cotte at Les 110 Paris.

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Emile Cotte

Head Chef, Les 110 De Taillevent Paris

'Molecular food stops where the mayonnaise starts'

Trained in several of the most prestigious three Michelin Stars in Paris - Le Pré Catelan, taillevent and Guy Savou, Emile Cotte is an experienced and renowned chef. Fan of rugby and trips, he is one who likes challenges and new concepts, whether it was at the restaurant Meating in Paris or now at Les 110 de Taillevent London.

In collaboration with Alain Soliveres, with whom he had already worked at Le Taillevent and performed culinary demonstrations as in Taipei in 2001, Emile Cotte regularly draws up a new menu. Along the seasons, carefull calibrated to provide the best experience of food and wine pairing that is the essence of the Taillevent House, the menu marries perfectly with the selection of wines made by Head Sommelier Julien Escarrie

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Pierre Bérot

Wine Department Director Taillevent Paris

'In constant search, and tasting to build Le Taillevent de demain'

A man of the South of France, Pierre Bérot grew up in the mountains, between the flagrance of the heights and the taste of the good food. Awarded best young sommelier of his region in 1990, he is destined to a great career which truly begins after a passage at the Lucas Carton. Indeed, in late 1991, he is offered a position in the cellars of Le Taillevent. From then on, a strong collaboration between him and the legendary director Jean-Claude Vrinat emerges, until the consecration of Pierre Bérot's nomination to head sommelier of Le Taillevent in 1995.

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Your Table