There is something magical about Grande Dame restaurants like Taillevent that has been a cornerstone of Parisian fine dining since 1946 but time has changed and Michelin has downgraded it to two stars. This is a move where diners would be challenged to discern why the downgrade. Maybe it is the rise of restaurants like Plenitude which got all 3 stars in one shot in 2022. The modern dining experience shimmers with the excellence of Chef Arnaud Donckele and his fanatical commitment to the French tradition of sauce. He commented that each sauce can take up to 4 years from conception to service. Each sauce is served in a small glass pan with a little spoon as you are urged to enjoy the taste of the sauce prior to indulging in the turbot, lobster, pigeon, or whichever ingredient has been selected for "bathing". Times change and Plenitude is a symbol of that.