Le Taillevent, founded in 1946, is a temple to the French art de vivre. Chef Alain Solivérès, its sixth chef in 71 years, brings you refreshingly traditional French cuisine.

Born in Béziers in Southern France, Solivérès grew up surrounded by food, especially les bon petit plats, the every day dishes simple to cook, but with the potential to become extraordinary. His list of mentors includes Alain Ducasse who taught him the importance of fresh food in season, relying on a small, select group of suppliers.

At Taillevent, he slowly introduced ingredients such as Parmesan cheese, artichokes, olive oil and tomato confit into the menu; customers began to ask for lighter sauces and more vegetables, and truffles and morelles were fresh and in season.

On Sunday 21 May, Chef Solivérès will join with Château Phélan Ségur to create a gala dinner. The association of Taillevent and Châeau Phélan Ségur is a poignant one: following the death of Jean-Claude Vrinat in 2008, the Gardinier family offered to purchase Taillevent, gently protecting the Vrinat legacy. The family also owns Châeau Phélan Ségur in Saint-Éstephe. The Grand Vin of the Châeau has been praised for its balance, power, density, freshness and precision, but the 2005 vintage has achieved almost mythical status, garnering ecstatic reviews from critics including Robert Parker and Neal Martin.

This prestigious event at the Happy Valley Clubhouse will be sure to create a great deal of interest, so please make your reservation quickly.