Taokan is a chic, quality restaurant in the minds of those that can be found in Hong Kong, where the founder Christophe Daine resided for many years. Hong Kong is indeed a crossroads of gastronomic influences where Cantonese cuisine is specifically shown.

Our founder was well surrounded by entrusting the keys of the kitchens to Au Tien Dat. This HongKonger, who arrived in France at 17, is an autodidact who quickly made a name himself in Paris (Buddha Bar, Madame Ly).

As for decoration, the space was entrusted to the agency Hélène and Olivier Lempereur, “two products” of Andrée Putnam. We find the mark of the high priestess of design in this space that is at the same time cozy, intimate, and warm, where the rigor of lines, the finesse of conjugation of colors, and respect for the original architecture can be seen. Without being ostentatious, there are a few winks at Chinese culture, like this open kitchen, where a brigade of elegantly dressed cooks is working, this dark wood, or these red lacquered surfaces.

But, let’s get to the main point: the menu. As in Hong Kong, one of the specialties of Taokan is the Dim Sum. Dim Sum, literally “to touch hearts” were originally small Cantonese pastries eaten with the fingers at the “Yum Cha” (tea tasting). Do not you see these raviolis, so mistreated by Chinese traders, who, barely thawed, will be exhibited in a neon-lighted storefront, awaiting execution in the microwave where their texture will be permanently destroyed? We have a very distorted picture of what could be so refined. In Hong Kong, China, or Taiwan, they are served on a cart, heating in their small bamboo baskets, and it is definitely fun to choose which one to eat.

At Taokan, you will find no less than 13 varieties of Dim Sum, each as delicious as the other. You can, for example, choose the Za Dian, a 7-piece assortment (15€) or the Vietnamese ravioli with chicken and black mushrooms (10€).

We also liked the chicken nem (10€) and the Suan Yang soup (tofu, bamboo, black mushrooms, and chicken (10€)

As for main dishes, you can choose the Loc Lac Beef, a spicy beef fillet (30€), royal shrimp with salt, pepper, and fresh herbs (26€) and many other dishes offered this creative, subtle, and well-stocked menu.

In summary, Taokan proves to be a very good restaurant, just a 3-minute walk from the Relais Saint Honoré.

TAOKAN
1 rue du Mont Thabor – 75001 Paris Tel : +33 (0)1 42 61 97 88
Open Monday to Saturday from 12 pm to 2:30pm
Open Monday to Sunday from 7:30 pm to 10:30pm
Site web : http://taokan.fr/sthonore/

Notre fondateur a fait appel à Au Tien Dat pour diriger les cuisines. Ce Hongkongais, arrivé en France à 17 ans, est un autodidacte qui s’est rapidement fait remarquer à Paris (Bouddha Bar, Madame Ly). Côté décoration, l’espace a été conçu par l’agence Hélène et Olivier Lempereur, disciples d’Andrée Putnam. Le design allie luxe, intimité et chaleur, avec des lignes rigoureuses, des couleurs harmonieuses et un respect de l’architecture d’origine. Sans ostentation, quelques clins d’œil à la culture chinoise sont présents, comme la cuisine ouverte, les bois foncés et les aplats laqués rouges.

L’essentiel réside dans la carte. Comme à Hong Kong, l’une des spécialités du Taokan est le Dim Sum. Ces “cœurs à petite touche” sont des pâtisseries cantonaises raffinées, souvent maltraitées ailleurs. Chez Taokan, 13 variétés de Dim Sum vous attendent, toutes délicieuses. Par exemple :

• Za Dian : un assortiment de 7 pièces (15€)
• Raviolis vietnamiens au poulet et champignons noirs (10€)

Nous avons également apprécié :

• Nem au poulet (10€)
• Soupe Suan La Yang (tofu, bambou, champignons noirs et poulet) (10€)

En plats principaux, le choix est varié et créatif :

• Loc Lac Beef : filet de bœuf sauce épicée (30€)
• Crevettes royales sel, poivre et herbes fraîches (26€)

En résumé, Taokan est une excellente adresse située à seulement 3 minutes à pied du Relais Saint-Honoré.

TAOKAN 1 rue du Mont Thabor – 75001 Paris
Tel : +33 (0)1 42 61 97 88
Du lundi au samedi de 12h00 à 14h30
Du lundi au dimanche de 19h30 à 22h30