In just a few years, Taokan has become the hotspot of contemporary Chinese cuisine. Having spent seven years in the luxury industry in Hong Kong, the founder, Christophe Daine, has kept paying close attention to beauty, excellence and detail. In a chic and sober decor by the star architects Hélène and Olivier Lempereur, the chef, Au Tien Dat, juggles materials and flavours, further developing the light and refined kitchen that has made the reputation of the House: classic Cantonese dishes made with mastery and more contemporary creations inspired by fusion cuisine. Endowed with success, the Taokan crossed the Seine to open at a second address in the Saint-Honoré district, where you’ll find the same décor and the same head chef, also here in an open kitchen. Whether Rive Droite or Rive Gauche, you’ll have to come and enjoy the crispy Chun Juan duck, a typical Cantonese fried dim sum, the Gong Bao Ji, spicy minced free range chicken Kung Pao style with its fresh vegetables, or indeed the amazing Ruan Ke Xie, a true gustatory experience. It is an Asian soft-shell crab, delicately breaded in a wok, seasoned with salt, fresh pepper and a surprising savoury lime sauce. An atypical creation which fully expresses the modernity of Taokan. The head chef, Au Tien Dat, has carte blanche to create dishes that exist nowhere else, like the tasty crayfish and fresh herb spring roll, presented in the form of maki; the amazing dim sum with foie gras; or even the Loc Lac Beef, in a spicy sauce of the House, which is the unmissable signature dish of this meeting place for all Parisian foodies.

8, rue du Sabot – 75006 Paris – +33 1 42 84 18 36
1, rue du Mont-Thabor – 75001 Paris – +33 1 42 61 97 88