Serve with your heart
January 12th 2024
For the 4th consecutive year, the Association Jean-Claude Vrinat responded last night to the action of Les Bouffons de la Cuisine (association created by chef Michel Trama) by organizing a festive meal at Les Restos du Coeur. After Guy Savoy, Stéphanie Le Quellec and Christian Le Squer, Manon Fleury has accepted this year to contribute to this evening. This meal was prepared and served by the students of the school Médéric École Hôtelière de Paris, following the young chef's recipes and thanks to the contribution of our partners Métro, Elle & Vire, Bridor and Valrhona. The dinner ended with a galette des rois Infiniment amande offered by pastry chef Pierre Hermé.
Éloge du Service en Salle 2 is available.
October 25th 2023
Starting today, on order from your favorite bookseller or on our publisher’s website,<a href="https://www.menufretin.fr/produit/eloge-du-service-en-salle" target="_blank" rel="noopener">Menu Fretin.</a> An expanded edition with testimonials from ten hotel and restaurant professionals: Sébastien Bazin (Groupe ACCOR), Olivier Bertrand (Groupe Bertrand), Alexandre Gauthier (La Grenouillère), Guillaume Gomez (Chef and personal representative for gastronomy on behalf of the French President), Marc Haeberlin (L’Auberge de l’Ill), Emmanuelle Jary (Journalist and host of “C’est meilleur quand c’est bon”), Danièle and Bernard Pacaud (L’Ambroisie), Sébastien Tantot (L’Auberge À la Bonne Idée) and Chantal Wittmann (MOF Maître d’Hôtel Service et Arts de la Table).
All the news
The Taillevent restaurant was created in 1946 by André Vrinat. His son, Jean-Claude, succeeded him and positioned the restaurant among the most renowned Parisian restaurants, receiving International awards from the most prestigious food critics. A reference in the culinary domain, Taillevent also became a model of French elegance with their luxurious private Hotel located close to the Champs-Élysées. In the constant search for excellence, Jean-Claude Vrinat always made sure that the Table Service was the highlight of a great meal. Whilst an entrepreneur and not a cook, he was and will remain an emblematic figure of French cuisine.
After managing the family company, first besides her father, then after his death until 2011, Valérie Vrinat wished to carry on promoting careers in table service by creating an adhoc association. She worked on this project with Jean-Marie Ancher, who spent his whole professional career (43 years) working at the Taillevent restaurant.
The Jean-Claude Vrinat Association was finally created in January 2019 to promote careers in the hospitality sector.
Valérie Vrinat is the daughter of Jean-Claude Vrinat.
Within the family organisation, she was the director of the Caves Taillevent before joining her father within the Group. Following her father’s death in 2008, she became Head of the Group. She remained in this position until 2011, when the group was acquired by the Gardinier family. Valérie Vrinat is the current president of the Association.
“A successful meal, no matter where, is an occasion during which service should be available, smiling and caring. To serve is giving to receive”
Jean-Marie Ancher started to work at the Taillevent in 1975 as a kitchen assistant and left the Group 43 years later. During his time at the Taillevent, he took on several positions from kitchen assistant up to the role of director in 2008. He is now focusing on teaching.
“Serving a client is to anticipate their wishes and pay attention to their every need. I love this job which gave me everything and where I learnt so much.”
President of the Association
Vice President of the Association
Wine maker at Le Clos des Fées – Winner Coupe Georges Baptiste 1979 and 1986
Former director of the Laurent restaurant in Paris – Best French sommelier in 1978
President of the MOF salle – Former director of the Lasserre restaurant in Paris
Head of the Cheval Blanc restaurant – Paris
Paris Senator – Founder of Club de la Table Française
Consultant, professor at Lycée des métiers de l’hôtellerie et de la restauration François Rabelais à Dugny (93), organiser of the MAF Arts de la Table et du Service.
Managing and operations director of Rostang Père & Filles à Paris
Director of Stephenson Formation