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RESERVE

Dining

A celebration of seasonal bounty, terroir and the finesse of French classics,

elevated to captivate the modern palate

Executive Chef Alan Taudon

Hôtel de Crillon is pleased to welcome Chef Alan Taudon

Alan Taudon’s sensibility is defined by a cuisine of purity, guided by seasonality, clarity of flavors, and the accuracy of execution. Far from any form of demonstration, the intention favors precision, balance, and emotion through a deeply contemporary approach.
 

"Opening this new chapter of my career at Hôtel de Crillon is a profound emotion and an immense pride. A Palace steeped in history yet deeply alive, a place that inspires creation. Together with my teams, I want to build a sincere and demanding cuisine, guided by taste, respect for the product, and the pleasure of sharing. A gastronomy that is lived, that tells a story, evokes emotion, and makes you want to return."

Alan Taudon, Executive Chef

A culinary adventure through Paris

Chef Alan Taudon
L'Herbier Secret

Intimate terrace

L'Herbier Secret is an intimate experience, conceived as a prelude to the culinary world that Chef Alan Taudon will soon unveil to you: plant-based dishes as the starting point, in harmony with coastal inspirations.

Butterfly Pâtisserie
Butterfly Pâtisserie

Gourmet space

The gourmet space showcasing delicacies, artful cakes, seasonal desserts and signature chocolates, created by our Pastry Chef Matthieu Carlin.

Nonos & Comestibles par Paul Pairet
Nonos & Comestibles par Paul Pairet

French grill

Born from the desire to reconnect with the energy of a genre once glorified by grand hotels, Nonos re-invents the French grill. A city dining room offering modern and timeless cuisine.

Jardin d'Hiver
Jardin d'Hiver

All-day dining and afternoon tea

Jardin d’Hiver is the perfect cocoon in which to share an intimate moment or tête-à-tête. Indulge your sweet tooth with desserts and teatime by our Head Pastry Chef Matthieu Carlin.

Bar Les Ambassadeurs
Bar Les Ambassadeurs

Creative cocktails and live music

Overlooking Place de la Concorde with a terrace under the arcades, Les Ambassadeurs enchants both Parisians and guests with creative cocktails and live music.

La Cave
La Cave

Intimate culinary experience

For private events, enjoy La Cave, Hôtel de Crillon’s exclusive private dining room.

OUR TEAM

The Maestros behind our delicacies

Alan Taudon
Alan Taudon

Executive Chef

From June 1, 2026, Alan Taudon will take over management of all the dining venues, working closely with Chef Paul Pairet for Nonos & Comestibles.

Matthieu Carlin
Matthieu Carlin

Pastry Chef

Matthieu Carlin, showcases his creativity and passion for pastry through the creation of unique, indulgent desserts. Before joining our team, he worked in some of Paris' most renowned Michelin-starred restaurants.

Paul Pairet
Paul Pairet

Nonos & Comestibles Chef

Paul Pairet today overseas many of the top restaurants across the globe. With Nonos & Comestibles par Paul Pairet, the Chef makes a celebrated return to his roots, unveiling his first signature menu in France and Europe since the early 2000s.