Tatiana Levha

The Climb

Early on in Paris, Tatiana Levha worked first as chef at L'Arpège and then as chef at L'Astrance. Those kitchens sharpened the discipline and balance that still mark her cooking. Rather than treating that period as a fixed endpoint, she carried it forward into a style of her own. Since 2014, Tatiana has been chef and co-owner of Le Servan, and since 2018 chef and co-owner of Double Dragon, two addresses that show how far her range can move while staying legible.

Today

Le Servan in Paris is the kitchen most closely tied to Tatiana Levha’s name. The food there does not push for volume; it relies on control, pace, and a menu that knows where it wants to land. French-Asian neo-bistro cooking sits at the center, with the interest coming from how each dish holds familiarity and surprise in the same frame. Hospitality is part of the brief as well. "We just try to give people a good time." Levha adds, "And we want people to feel at home." The line fits the cooking: clear, direct, and unforced, with enough character to stay in the memory.

Signature

Tatiana's signature dishes include duck hearts with sweet chili, scallop pot-au-feu, lemon meringue tart, and French cockles with basil and red chili. Together, they define the range of her cooking: comfort set against tension, sweetness set against heat, shellfish set against offal, and a final turn toward citrus and sugar. The plates stay compact, but they are not thin.

In Their Words “Asian food is our comfort food, but it’s still very much a French bistro.”

Recognition

Scallop pot-au-feu is another signature that folds a French format into seafood without losing the structure of the dish. It condenses a bistro idea into a tighter, more alert register while staying built for pleasure. The lemon meringue tart, also named among the restaurant’s signatures, closes the meal with a familiar shape handled precisely: citrus, sugar, and meringue, kept exact rather than elaborate. Across those dishes, the recognition attached to Levha’s work comes through proportion and restraint. The cooking uses spice and technique, but the plates remain short, readable, and anchored in a bistro idea of pleasure. That balance—direct, polished, and quietly expressive—is what gives her food its clarity.