La Tour d'Argent, Paris : ChefDb: The Chef and Restaurant Database

Philippe Labbé Head Chef 2016 - Present	>
Dimitris Kopsidas Stagiaire 2012	>
Laurent Delarbre Head Chef 2010 - 2016	>
Stéphane Haissant Head Chef 2006 - 2010	>
Jean Locussol Chef	>
Stéphane Haissant Senior Sous Chef 2003 - 2006	>
Stéphane Haissant Sous Chef 1999 - 2001	>
Stéphane Haissant Chef de Partie 1996 - 1998	>
Joseph Keller Stagiaire 1995	>
Cedric Tovar	>
Laurent Delarbre First Commis 1993 - 1994	>
Eric Fréchon 1988 - 1989	>
François Payard Pastry Chef 1988 - 1989	>
Terrance Brennan	>
Eric Ripert Cook Apprentice/Commis 1982 - 1984	>
Mark Peel Apprentice/Commis	>
Alain Senderens Garde Manger Chef Rotisserie	>

André Terrail Owner/Proprietor 2006 - Present	>
Claude Terrail Owner/Proprietor 1947 - 2006	>
André Terrail Owner/Proprietor 1910 - 1947	>
Frédéric Delair Owner/Proprietor	>

La Tour d'Argent is famous for its 'canard au sang', a duck dish created by Frédéric Delair, who began numbering every duck served at the restaurant.
The Prince of Wales, who became Edward VII, was served duck number 328 in 1890; Emperor Hirohito, number 53,211; John F. Kennedy, number 245,200.
La Tour d'Argent served its one-millionth duck in 2003.