Air France has partnered with Bilson’s to bring to Australia - Alain Solivérès the executive chef at the Michelin star Parisian restaurant Taillevent.

Solivérès will be guest chef at Bilson’s from 13-17 January 2009 and a guest of the Radisson Plaza Hotel, 27 O’Connell Street, Sydney.

The three hat restaurant is situated in light filled, elegant space on the same level as the Radisson’s foyer. (A package accommodation – dining is available) Bilson’s will be open for lunch and dinner for the week of Solivérès visit.

Each service will have an 8 – 10 course degustation menu (no other menu available) and will cost $185 per person excluding wine (approx $260 including wines). At the same time Solivérès will also be providing a selection of recipes from L’Angle du Faubourg (the brasserie associated with Taillevent) to be featured at Tony Bilson’s Number One Wine Bar & Bistro, 1 Alfred Street, Sydney.

A native of Montpellier, Solivérès has a remarkable pedigree. He arrived at Taillevent in 2002 after nine years at Les Elysées du Vernet in Paris. Prior to that, he worked at the Negresco Hotel, l’Oustau de Baumanière, Lucas Carton, and Louis XV. He trained under Maximin, Thulier, Senderens and Ducasse.

Here is a first class opportunity for Sydney gourmands to sample the cuisine of one of the new great chefs of French cuisine at Australian prices. Solivérès' career included a stint as sous-chef to Alain Ducasse at the 3 star LOUIS XV in Monaco.

However the most revered of French food reviewers see his years of teasing new depth from southern French dishes at Les Elysées du Vernet as reason the Vrinat family asked him to run the kitchens of Taillevent.