On the second-floor terrace, overlooking the Salons Historiques, the Hôtel de Crillon opens up a space—previously inaccessible to the public—to a maximum of six guests. Chef Alan Taudon hosts dinners there in the utmost privacy.
A timeless terrace, one floor above the world
At the Hôtel de Crillon, there are spaces that even the most loyal guests have never set foot in. L’Herbier Secret is one of them: a terrace located on the second floor, above the Place de la Concorde, facing the precise geometry of the Historic Salons designed by Gabriel in the 18th century. It’s not a rooftop in the contemporary sense of the term—no welcome cocktails served to the backdrop of a playlist, no sweeping panoramic view of the city. It’s something else entirely: a hanging garden, lush with greenery and intimate, which the luxury hotel has decided to open for private dining for the first time.
From June 12 to July 25, and then from August 27 to September 25, 2026, L’Herbier Secret will host private dinners for four to six people, at 250 euros per guest, with optional wine pairings available for an additional 140 euros. The limit—a maximum of six guests—is not a selling point. It’s a philosophy.
Alan Taudon: Cuisine Inspired by the Region, Not the Market
Chef Alan Taudon presides over this space with an approach that owes more to botany than to showy gastronomy. His menus are built around the plants and herbs grown in the garden itself—hence the name “herbier,” which is not metaphorical but literal. The cuisine reflects the location: it does not showcase a chef’s identity but rather the seasonality of the produce, highlighting the connection between what grows here and what is served.
There is something profoundly French about this approach—not the French of social codes and creams, but that of the King’s gardens and the poetry of the vegetable garden. Alan Taudon isn’t trying to impress; he’s trying to put things in context. His guests aren’t customers dining in Paris; they’re dining in a private 18th-century garden, two stories above the square.
Luxury as Absence
These days, there’s a tendency to confuse luxury with excess—more services, more space, more amenities. L’Herbier Secret takes the opposite approach. What makes this space special is precisely what’s missing: other customers, noise, mass-market service, and the need to be seen. People go there because they want to remain unseen, or because they want to enjoy the company of their guests without distractions.
At 250 euros per person, not including wine, this is one of the most affordable experiences the Crillon has ever offered, considering what it has to offer. Six people. One chef. A garden hidden from view in Paris. Seasonal cuisine that begins two stories below ground.
L’Herbier Secret, Hôtel de Crillon. June 12 — July 25, August 27 — September 25, 2026. By reservation only, for four to six guests. Paris may never know.
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