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

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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.

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My book Paris: A Fabulous Food Guide to the World’s Most Delicious City is your ultimate companion. You’ll find hand-picked recommendations for the best boulangeries, patisseries, wine bars, cafés, and restaurants that truly capture the flavor of Paris. You can order it online at andrewpriorfabulously.com

For those who want to take things further, why not come cook with me here in Montmorillon, in the heart of France’s Vienne region? Combine hands-on French cooking classes with exploring charming markets, tasting regional specialties, and soaking up the slow, beautiful pace of French countryside life. Find all the details at andrewpriorfabulously.com

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Episode Transcript

Spe (00:05):
Bonjour. This is fabulously The French food podcast.
Your ticket to all things FrenchToday, we're stepping inside the
walls of one of Paris's mostlegendary restaurants, La Tour
d'Argent, famed for its iconicpressed duck.
Breathtaking views of the Seinehistory, French cooking isn't

(00:30):
heritage, artistry and savoringAnd in this episode, we'll
behind La Tour d'Argent.

(00:55):
I'm your host, Andrew Pryor.
Enchanté.
Once a contestant on MasterChefI now call France home, spending
my days cooking, tasting,exploring and celebrating the
incredible food of thisbeautiful country.
So pour yourself a glass ofThat's if you're not driving.
Of course.
Take a deep breath of thatParisian air and join me as we

(01:17):
step back in time to experienceLa Tour de Argent, a true
treasure of French culinaryhistory.
Welcome to Fabulously Delicious.
La tour d'Argent, perchedSeine in Paris fifth

(01:37):
city's most legendaryrich 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 eachduck served is numbered and

(01:59):
recorded in the restaurant'sregistry.
Over the centuries, Latourd'Argent has become synonymous
with culinary excellence,attracting both locals and
international visitors who seeka taste of Parisian tradition
and haute cuisine in anatmosphere that combines
elegance with centuries ofhistory.

(02:22):
Beyond its signature duck,Latour d'Argent boasts an
extraordinary wine cellar,considered one of the finest in
the world, with hundreds ofthousands of bottles spanning
rare vintages and prestigiouslabels.
Its influence extends far beyondcollaborations abroad, while

(02:44):
rooted traditions and meticulousWith the lineage of owners and
legacy, Latour d'Argentmonument to the art of fine
experience that is both timelessLe tour de Ijen is believed to

(03:07):
have been founded in fifteeneighty two, though the exact
details of its earliest locationremains, well, somewhat
mysterious.
Historical accounts suggest itla Cité, close to the heart of
it has been associated withThe restaurant's name, meaning

(03:28):
the silver tower, is thought toreference a nearby landmark, or
perhaps the gleaming standard ofexcellence the founders aspired
to, rather than a singlephysical structure.
These early years were marked byreflecting the changing
grew and developed.

(03:49):
By the nineteenth century, Leestablish a more permanent
as a fine dining institution.
Frederick de Leon acquired therestaurant and helped shape its
identity, particularly throughthe creation of the iconic

(04:11):
Pressed Duck.
The restaurant's address changedsuitable for its growing
With some sources suggesting itlocations in Paris before
Each move allowed the restaurantkitchens and eventually its

(04:36):
Today, Latour d'Argent residesin the fifth arrondissement,
stunning views of Notre Dame.
This location, which hasoccupied since nineteen thirty
six under the Tyrell family, hasbecome synonymous with the
restaurant itself and representsthe culmination of centuries

(04:57):
long evolution.
The move to the Quai de Deltafully realize its vision,
modern comforts, expansiveview that enhances the
While the Paris location remainsalso expanded internationally,

(05:22):
demonstrating how the Toyotaheritage and embraced new
In fifteen eighty two, duringThird, a chef named Rutger
l'Hotel de la Tour Argent on theChateau de Tonnerre.
The name of the establishment isbelieved to have been inspired

(05:45):
by the silvery reflections ofthe nearby chateau's white
stone, which simmered in themoonlight, giving the area its
name.
The inn quickly became atravellers, offering a warm,
According to legend, it was herethat King Henry the Third

(06:06):
discovered the three prongedfork, a utensil used by Italian
gentlemen dining at the inn,which he later introduced to the
French court.
Rita's establishment is alsoassociated with several notable
culinary anecdotes.
For instance, it is said thatthe innkeeper once prepared a

(06:26):
grand meal for King Henry II,which included dishes such as
pressed roe of red mullet,pickled herrings, lyonnaise soup
and pork crackling with onionsauce.
The king was so impressed by themeal that he ordered similar
dishes to be prepared for thecourt.
Additionally, the inn is linkedto creation of the birth

(06:48):
a-la-mode, a classic French dishwhich is said to have been first
served there.
While these stories are part ofd'Argent history, they highlight
standing tradition of excellenceOver the centuries.

(07:10):
Le tour de Ijen has evolved fromRotorua's humble in into a world
renowned restaurant, maintainingits commitment to culinary
excellence and preserving itsrich heritage.
Today, it stands as a testamentto the enduring legacy of French
gastronomy.
Frederick de Leeuw is one of thehistory, credited with shaping

(07:35):
legend that it is today.
De leur acquired the restaurantperiod when it was already well
yet achieved international fame.
It was under his leadership thatthe pressed duck canard a la
This dish would become thedefining hallmark of Le Tour de

(07:56):
Ijen, setting it apart from allother dining establishments in
France.
Delay was not only innovative inhis cooking, but also in how he
celebrated the diningexperience.
He introduced the practice ofcreating a unique, intangible
a tradition to this day.

(08:17):
This attention to detail, pairedcommitment to excellence,
new level of prestige.
Delays tenure laid thelater fame, establishing both
reputation as a place ofAndre Terrell took over La Tour

(08:40):
d'Argent in nineteen twelve,marking the beginning of the
family's long association withthe restaurant.
Terrell was instrumental inmodernizing the establishment
while preserving its historicalcharm.
He guided the tour to Argentinainternational recognition,
welcoming not just Parisians,but travelers travellers and

(09:01):
dignitaries from across theglobe.
Under his leadership, theFrench gastronomy, representing
Andre also embraced themore serious than pleasure.
Reflecting the belief thatdining should be an experience

(09:22):
of joy and indulgence, heoversaw significant renovations,
expanded the wine cellar, andensured that the restaurant
maintained its reputation forimpeccable service and world
class cuisine.
Andre's stewardship solidifiedculinary destination, setting

(09:43):
generations of the family toClaude Terrell, son of Andre,
took over the restaurant innineteen forty seven and
continued to build on hisfather's legacy.
His tenure was marked by acareful balance of preserving
tradition while introducingsubtle innovations to keep
Latour relevant in the evolvingculinary world.

(10:07):
Claude was responsible foroverseeing the restaurant's
expansion abroad, including theopening of a branch in Tokyo
which helped cement Latour tointernational reputation.
Claude also played a crucialrestaurant's milestones, most
anniversary of Latour d'Argent.
He maintained the meticuloustraditions of the restaurant,

(10:30):
such as the numbering of ducksand the upkeep of the legendary
wine cellar, whilst ensuringthat the establishment remained
a symbol of French elegance andhaute cuisine.
Under Claude's leadership,attract celebrities, politicians
around the world.

(10:54):
Need a little French flavor inBetween podcast episodes, I'm
on the rich history of Frenchdeserves a story and I'm dishing
You'll also catch snippets ofbehind the scenes moments, and

(11:16):
possibly even a dog or two.
Mm. So follow at Andrew PieFabulously on Instagram and
threads.
And let's turn your scroll intosnack time, the fabulous French
way.

(11:39):
Following Claude's passing intwo thousand and six, Andre the
Second, the current head of thetour de Ijen, took over the
family.
Legacy.
His approach combines respectfor the restaurant's storied
past with a vision formodernization.
Under his guidance, La Tourrenovation in Twenty three.

(12:02):
Revitalizing both its interiorsretaining the historic charm
Andre the Second is also focusedculinary trends while ensuring
rooted in its traditions.
He has worked closely with theculinary team to reinterpret

(12:23):
classic dishes, maintain thehigh standards of service, and
preserve the wine cellar, whichis a defining feature of the
restaurant.
His leadership ensures thatLatour d'Argent continues to
thrive as a Parisian landmarkand an international symbol of
French gastronomy, bridgingcenturies of tradition and
modern sophistication.

(12:53):
Latour de Argent's wine cellarAs I've mentioned before, it's
most extensive and prestigiousIt houses over four hundred and
fifty thousand bottles,including rare vintages,
prestigious Bordeaux, Burgundyselections and exceptional
champagnes.

(13:13):
The cellar reflects centuries ofrepresenting the restaurant's
with its iconic French cuisine.
Many of the wines are aged toperfection, offering diners not
just a meal but an immersivetasting experience where each
sip complements the dishes onthe menu.

(13:35):
The meticulous cataloguing ofthe cellar mirrors the
restaurant's famed attention todetail, such as the numbering of
each duck served, underscoringthe tour de agency's dedication
to excellence.
Beyond its sheer size, Thehistory and tradition.
Some bottles date back decades,capturing the evolution of

(13:57):
French winemaking, while othersare rare finds that can be
sampled only at Le Tour deArgent.
The staff's expertise ensuresoptimal conditions and is
restaurant's menu, enhancing thelike the pressed duck or the

(14:19):
The cellar is more than just aIt's a living archive of French
gastronomy, allowing diners toexperience the perfect harmony
of wine and cuisine that isdefined.
La tour d'Argent for centuries,the iconic pressed duck is
undoubtedly Le Tour de Argent'smost celebrated dish and has
become a symbol of therestaurant itself.

(14:41):
This dish involves a precise andA partially roasted duck is
carcass is placed in a specialrich, flavorful juice.
This juice is then combined withserved alongside the carved duck

(15:02):
Each duck served at the tourd'Argent is numbered in a
registry, creating a uniquehistorical record for every
patron who enjoys this culinarymasterpiece.
The dish is the perfect exampleblending skill, tradition, and

(15:25):
La tour d'Argent is alsocelebrated for its exquisite
preparation of poultry and game,including roasted pigeons,
quails and seasonal game likevenison.
Each dish is treated withmeticulous care, often paired
with rich classical sources thatenhance the meat's natural
flavors.
These dishes demonstrate therestaurant's ability to combine

(15:46):
tradition with precision,providing diners with a taste of
French gastronomy that spanscenturies.
While the main focus is on meatsand seafood, Latour d'Argent is
also renowned for its classicFrench desserts such as
souffles, tarts, and fruit basedcreations.
Desserts are prepared with thesame attention to detail as its

(16:09):
savoury dishes, emphasisingseasonality, balance and
elegance.
A perfectly executed souffle,for instance, exemplifies the
restaurant's philosophymeticulous technique paired with
aesthetic beauty and exceptionalflavour.
Over its centuries long history,La Tour d'Argent has welcomed an
extraordinary array of famouspatrons, from royalty to world

(16:33):
renowned artists andpoliticians.
French kings and noblesfrequented the restaurant in its
early years, while in morerecent times figures such as
Frank Sinatra, Elizabeth Taylor,Charlie Chaplin and Brigitte
Bardot have dined within hishistorical walls.
International dignitaries,including US presidents and

(16:53):
European leaders, have alsovisited.
Drawn by the restaurant'scuisine and elegant service, the
culinary mastery, historicof the Seine have made it a must
seeking a quintessentialEach guest, from celebrities to

(17:17):
everyday patrons, contributes tothe ongoing story of Latour
d'Argent, reinforcing its statusas a cultural and even
gastronomic landmark.
And that's a wrap on thisdelicious journey through Latour
d'Argent, Paris's legendary duckrestaurant.

(17:39):
Well, some would say justWhich part of this iconic
establishment captivated you themost?
The theatrics of the press stackthe treasures of its world
renowned wine cellar, or maybethe centuries of history behind
every dish.
I'd love to hear your thoughts.
If you enjoyed this episode, thebest way to support the show is

(18:00):
by leaving a review and ratingthe podcast.
It really helps other fooddelicious for even more fabulous
Don't forget to sign up to mySubstack newsletter, where I
share stories, insider tips, andbehind the scenes glimpses from
my life exploring France'sculinary treasures.

(18:23):
Thank you so much for joining meon this deep dive into one of
Paris's most historicrestaurants.
Your love of French cuisinekeeps every episode exciting to
create.
Remember my motto whatever youMerci beaucoup.
And as always.
Bon appetit.
Until next time.
Iowa.