Taillevent alias Guillaume Tirel (1310-1395) was the cook of the kings of France Charles V and Charles VI. He wrote a famous book on cookery named Le Viandier.
Text edition:
Viandier of Taillevent: An Edition of All Extant Manuscripts, University of Ottawa Press 1988 ISBN 0776601741
Le Viandier de Guillaume Tirel dit Taillevent, le Baron Jérôme Pichon et Georges Vicaire, Paris 1892 (reprint by Slatkine Reprints, Genève, 1967)
Relieved of their coats and ushered to their table, they were presented with a glass of champagne, but not before the glasses are examined by the sommelier and found suitable.
And so it goes at Taillevent, as the large staff monitors every element for guests whom it is their responsibility to please.
Taillevent restaurant cellars are famous and said to contain 130,000 bottles of wine, an inventory conservatively estimated at $6 million.
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