Actualités · Rosewood· (English original)
Hôtel de Crillon Taps Alan Taudon to Lead Culinary Program
Two-Michelin-starred chef Alan Taudon steps into his new role as Executive Chef, poised to redefine the Parisian palace's gastronomic identity. His vision, inspired by the sea and botanicals, promises a contemporary refresh rooted in seasonal delicacy.
Chef Alan Taudon on a terrace next to a kitchen garden, likely at Hôtel de Crillon
Announced June 2, 2026, Hôtel de Crillon, A Rosewood Hotel, welcomes Alan Taudon as its new Executive Chef. This appointment signals a fresh culinary direction for the iconic Parisian palace, tapping a chef recognized for his distinct vision and refined approach.
Taudon, a two-Michelin-starred chef, arrives with a background emphasizing contemporary, delicate, and seasonal cuisine, drawing inspiration from both marine and botanical elements. Guests will experience his culinary philosophy for the first time this summer with "L'Herbier Secret."
This intimate dining experience, as Hospitality Net reports, will be hosted on the hotel's hidden aromatic garden terrace, a space previously undisclosed to the public. Accommodating just four to six guests per evening at a single table, L'Herbier Secret offers one of Hôtel de Crillon's most exclusive settings, nestled on the same floor as the Historic Salons.
The hotel plans a broader unveiling of Taudon's innovative gastronomic concept in 2027, continuing to shape the future of its dining landscape.
Source : Hospitality Net
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