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.
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.
After a 1 years break in a domain in Languedoc Roussillon - a fundamental experience for any sommelier according to Pierre Bérot, he comes back to the Taillevent House in 1999. Jean-Claude Vrinat had offered him a place as wine purchasing director in this newly created department, then made him director of the entire wine department in 2005. After the passing away of Mr. Vrinat, the Gardinier Brothers took over the house and place Pierre Bérot at the heart of the new dynamic. Still in charge of the wine department, he relies on his team at Les Caves and the Head Sommeliers of Les 110 and Le Taillevent to ensure Taillevent wine's reputation is kept the same. 2 or 3 times a month, he still visits domains and producers, perpetuating the old tradition of the relations of the Taillevent House with the wine sector.