With passion, he now puts his knowledge and humour into good use at the Restaurant "Les 110 de Taillevent" in Paris.
Born in Béziers in the South of France in 1963,
Alain Solivérès shares with everyone his passion for his cooking, his kitchen
aids - to who he offers a gastronomic dictionary - and his 60 producers,
thoroughly chosen and followed for their quality.
From a classic obedience, he has proven throughout his impressive career, from the Louis VX in Monaco to Le Taillevent in Paris, a unique ability to transform an overlooked product into an absolute essential of great cuisine.
Trained by the best - Claude Balloco, Jacques Maximin, Michel Rochedy, he is now in charged of a new legend, carrying on his shoulders the tradition of Le Taillevent and promoting its certain idea of food and wine pairing. For Taillevent embodies a style which likes to ignore fashion, the permanence of the gastronomic culture which evolves very subtly - a framework in which his talent can flourish.