Vedat Milor

Every year, the doors of gastronomy’s seemingly endless treasure chest open a little wider, revealing new talents, new ideas and, occasionally, a chef whose cuisine makes you wonder how you had not encountered it before.

This year, that discovery was Alan Taudon.

Introduced to me by Elie and Jessy Bernheim, I first experienced Taudon’s cuisine in the courtyard of Hôtel de Crillon, surrounded by an a