La Tour d’Argent: Paris’s Legendary Duck Restaurant

La Tour d’Argent: Paris’s Legendary Duck Restaurant

Few restaurants in the world can claim the history, mystique, and prestige of La Tour d’Argent, the Parisian institution famous for its iconic pressed duck, breathtaking views over the Seine, and centuries-old legacy. In this episode of Fabulously Delicious, we step inside one of France’s most storied dining rooms to uncover the truth, the legends, and the extraordinary craftsmanship behind this culinary landmark.

We explore the restaurant’s beginnings in the late 1500s, when a chef named Rourteau established the original inn that would grow — over generations — into La Tour d’Argent. From the early royal patrons who dined there to the dramatic changes brought by Parisian history, the restaurant’s journey is as rich as the dishes it serves. You’ll learn about its many claimed addresses, the stories behind its shimmering name, and how it became a destination for gourmands around the world.

This episode also dives deep into the personalities who shaped La Tour d’Argent: Frédéric Delair, the man who invented the legend of the numbered ducks; André Terrail, who redefined the restaurant in the early 20th century; Claude Terrail, who carried it through war and into global fame; and André Terrail II, who steers the restaurant today. Along the way, we uncover the secrets of its extraordinary wine cellar, explore its signature dishes, and celebrate the celebrities, artists, leaders, and food lovers who have all found their way to its tables.

From Michelin stars to royal anecdotes, theatrical tableside preparations to timeless Parisian elegance, La Tour d’Argent is more than a restaurant — it’s a living chapter of French culinary history. Join Andrew as he brings this remarkable story to life, one delicious detail at a time.

Chapters

• 0:00 Intro
• 1:30 La Tour D'Argent
• 3:59 Frédéric Delair
• 7:06 La Tour d’Argent has evolved from Rourteau's humble inn into a world-renowned restaurant
• 10:53 Follow Me @andrewpriorfabulously on Instagram
• 11:34 André Terrail II take over of the restaurant
• 12:50 La Tour D'Argent Wine Cellar
• 15:23 La Tour d’Argent is also celebrated for its exquisite preparation of poultry and game
• 17:27 Outro

Transcript

Speaker: 0:05

Bonjour. This is fabulously The French food podcast. Your ticket to all things French Today, we're stepping inside the walls of one of Paris's most legendary restaurants, La Tour d'Argent, famed for its iconic pressed duck. Breathtaking views of the Seine history, French cooking isn't heritage, artistry and savoring And in this episode, we'll behind La Tour d'Argent. I'm your host, Andrew Pryor. Enchanté. Once a contestant on MasterChef I now call France home, spending my days cooking, tasting, exploring and celebrating the incredible food of this beautiful country. So pour yourself a glass of That's if you're not driving. Of course. Take a deep breath of that Parisian air and join me as we step back in time to experience La Tour de Argent, a true treasure of French culinary history. Welcome to Fabulously Delicious. La tour d'Argent, perched Seine in Paris fifth city's most legendary rich history, its refined views of Notre Dame. Founded in fifteen eighty two, it's earned a reputation as a temple of French gastronomy, most famously for its pressed duck dish so iconic that each duck served is numbered and recorded in the restaurant's registry. Over the centuries, Latour d'Argent has become synonymous with culinary excellence, attracting both locals and international visitors who seek a taste of Parisian tradition and haute cuisine in an atmosphere that combines elegance with centuries of history. Beyond its signature duck, Latour d'Argent boasts an extraordinary wine cellar, considered one of the finest in the world, with hundreds of thousands of bottles spanning rare vintages and prestigious labels. Its influence extends far beyond collaborations abroad, while rooted traditions and meticulous With the lineage of owners and legacy, Latour d'Argent monument to the art of fine experience that is both timeless Le tour de Ijen is believed to have been founded in fifteen eighty two, though the exact details of its earliest location remains, well, somewhat mysterious. Historical accounts suggest it la Cité, close to the heart of it has been associated with The restaurant's name, meaning the silver tower, is thought to reference a nearby landmark, or perhaps the gleaming standard of excellence the founders aspired to, rather than a single physical structure. These early years were marked by reflecting the changing grew and developed. By the nineteenth century, Le establish a more permanent as a fine dining institution. Frederick de Leon acquired the restaurant and helped shape its identity, particularly through the creation of the iconic Pressed Duck. The restaurant's address changed suitable for its growing With some sources suggesting it locations in Paris before Each move allowed the restaurant kitchens and eventually its Today, Latour d'Argent resides in the fifth arrondissement, stunning views of Notre Dame. This location, which has occupied since nineteen thirty six under the Tyrell family, has become synonymous with the restaurant itself and represents the culmination of centuries long evolution. The move to the Quai de Delta fully realize its vision, modern comforts, expansive view that enhances the While the Paris location remains also expanded internationally, demonstrating how the Toyota heritage and embraced new In fifteen eighty two, during Third, a chef named Rutger l'Hotel de la Tour Argent on the Chateau de Tonnerre. The name of the establishment is believed to have been inspired by the silvery reflections of the nearby chateau's white stone, which simmered in the moonlight, giving the area its name. The inn quickly became a travellers, offering a warm, According to legend, it was here that King Henry the Third discovered the three pronged fork, a utensil used by Italian gentlemen dining at the inn, which he later introduced to the French court. Rita's establishment is also associated with several notable culinary anecdotes. For instance, it is said that the innkeeper once prepared a grand meal for King Henry II, which included dishes such as pressed roe of red mullet, pickled herrings, lyonnaise soup and pork crackling with onion sauce. The king was so impressed by the meal that he ordered similar dishes to be prepared for the court. Additionally, the inn is linked to creation of the birth a-la-mode, a classic French dish which is said to have been first served there. While these stories are part of d'Argent history, they highlight standing tradition of excellence Over the centuries. Le tour de Ijen has evolved from Rotorua's humble in into a world renowned restaurant, maintaining its commitment to culinary excellence and preserving its rich heritage. Today, it stands as a testament to the enduring legacy of French gastronomy. Frederick de Leeuw is one of the history, credited with shaping legend that it is today. De leur acquired the restaurant period when it was already well yet achieved international fame. It was under his leadership that the pressed duck canard a la This dish would become the defining hallmark of Le Tour de Ijen, setting it apart from all other dining establishments in France. Delay was not only innovative in his cooking, but also in how he celebrated the dining experience. He introduced the practice of creating a unique, intangible a tradition to this day. This attention to detail, paired commitment to excellence, new level of prestige. Delays tenure laid the later fame, establishing both reputation as a place of Andre Terrell took over La Tour d'Argent in nineteen twelve, marking the beginning of the family's long association with the restaurant. Terrell was instrumental in modernizing the establishment while preserving its historical charm. He guided the tour to Argentina international recognition, welcoming not just Parisians, but travelers travellers and dignitaries from across the globe. Under his leadership, the French gastronomy, representing Andre also embraced the more serious than pleasure. Reflecting the belief that dining should be an experience of joy and indulgence, he oversaw significant renovations, expanded the wine cellar, and ensured that the restaurant maintained its reputation for impeccable service and world class cuisine. Andre's stewardship solidified culinary destination, setting generations of the family to Claude Terrell, son of Andre, took over the restaurant in nineteen forty seven and continued to build on his father's legacy. His tenure was marked by a careful balance of preserving tradition while introducing subtle innovations to keep Latour relevant in the evolving culinary world. Claude was responsible for overseeing the restaurant's expansion abroad, including the opening of a branch in Tokyo which helped cement Latour to international reputation. Claude also played a crucial restaurant's milestones, most anniversary of Latour d'Argent. He maintained the meticulous traditions of the restaurant, such as the numbering of ducks and the upkeep of the legendary wine cellar, whilst ensuring that the establishment remained a symbol of French elegance and haute cuisine. Under Claude's leadership, attract celebrities, politicians around the world. Need a little French flavor in Between podcast episodes, I'm on the rich history of French deserves a story and I'm dishing You'll also catch snippets of behind the scenes moments, and possibly even a dog or two. Mm. So follow at Andrew Pie Fabulously on Instagram and threads. And let's turn your scroll into snack time, the fabulous French way. Following Claude's passing in two thousand and six, Andre the Second, the current head of the tour de Ijen, took over the family. Legacy. His approach combines respect for the restaurant's storied past with a vision for modernization. Under his guidance, La Tour renovation in Twenty three. Revitalizing both its interiors retaining the historic charm Andre the Second is also focused culinary trends while ensuring rooted in its traditions. He has worked closely with the culinary team to reinterpret classic dishes, maintain the high standards of service, and preserve the wine cellar, which is a defining feature of the restaurant. His leadership ensures that Latour d'Argent continues to thrive as a Parisian landmark and an international symbol of French gastronomy, bridging centuries of tradition and modern sophistication. Latour de Argent's wine cellar As I've mentioned before, it's most extensive and prestigious It houses over four hundred and fifty thousand bottles, including rare vintages, prestigious Bordeaux, Burgundy selections and exceptional champagnes. The cellar reflects centuries of representing the restaurant's with its iconic French cuisine. Many of the wines are aged to perfection, offering diners not just a meal but an immersive tasting experience where each sip complements the dishes on the menu. The meticulous cataloguing of the cellar mirrors the restaurant's famed attention to detail, such as the numbering of each duck served, underscoring the tour de agency's dedication to excellence. Beyond its sheer size, The history and tradition. Some bottles date back decades, capturing the evolution of French winemaking, while others are rare finds that can be sampled only at Le Tour de Argent. The staff's expertise ensures optimal conditions and is restaurant's menu, enhancing the like the pressed duck or the The cellar is more than just a It's a living archive of French gastronomy, allowing diners to experience the perfect harmony of wine and cuisine that is defined. La tour d'Argent for centuries, the iconic pressed duck is undoubtedly Le Tour de Argent's most celebrated dish and has become a symbol of the restaurant itself. This dish involves a precise and A partially roasted duck is carcass is placed in a special rich, flavorful juice. This juice is then combined with served alongside the carved duck Each duck served at the tour d'Argent is numbered in a registry, creating a unique historical record for every patron who enjoys this culinary masterpiece. The dish is the perfect example blending skill, tradition, and La tour d'Argent is also celebrated for its exquisite preparation of poultry and game, including roasted pigeons, quails and seasonal game like venison. Each dish is treated with meticulous care, often paired with rich classical sources that enhance the meat's natural flavors. These dishes demonstrate the restaurant's ability to combine tradition with precision, providing diners with a taste of French gastronomy that spans centuries. While the main focus is on meats and seafood, Latour d'Argent is also renowned for its classic French desserts such as souffles, tarts, and fruit based creations. Desserts are prepared with the same attention to detail as its savoury dishes, emphasising seasonality, balance and elegance. A perfectly executed souffle, for instance, exemplifies the restaurant's philosophy meticulous technique paired with aesthetic beauty and exceptional flavour. Over its centuries long history, La Tour d'Argent has welcomed an extraordinary array of famous patrons, from royalty to world renowned artists and politicians. French kings and nobles frequented the restaurant in its early years, while in more recent times figures such as Frank Sinatra, Elizabeth Taylor, Charlie Chaplin and Brigitte Bardot have dined within his historical walls. International dignitaries, including US presidents and European leaders, have also visited. Drawn by the restaurant's cuisine and elegant service, the culinary mastery, historic of the Seine have made it a must seeking a quintessential Each guest, from celebrities to everyday patrons, contributes to the ongoing story of Latour d'Argent, reinforcing its status as a cultural and even gastronomic landmark. And that's a wrap on this delicious journey through Latour d'Argent, Paris's legendary duck restaurant. Well, some would say just Which part of this iconic establishment captivated you the most? The theatrics of the press stack the treasures of its world renowned wine cellar, or maybe the centuries of history behind every dish. I'd love to hear your thoughts. If you enjoyed this episode, the best way to support the show is by leaving a review and rating the podcast. It really helps other food delicious for even more fabulous Don't forget to sign up to my Substack newsletter, where I share stories, insider tips, and behind the scenes glimpses from my life exploring France's culinary treasures. Thank you so much for joining me on this deep dive into one of Paris's most historic restaurants. Your love of French cuisine keeps every episode exciting to create. Remember my motto whatever you Merci beaucoup. And as always. Bon appetit. Until next time. Iowa.