Chef Eric Briffard
General Manager Henri Girot
Handicapped Access No. There were several steps leading down into the dining room.
Location In the lobby of the Hotel du Vernet, two blocks off the Champs Elysées
Owned Hoche Investissement
Pastry Chef Dominique Cornec
Restaurant Manager André Wawrzyniak
Size The restaurant occupied 130 square meters of space and could seat up to 50 guests, 70 for private functions. There were 17 staff members.
Sommelier Patrice Vidaller
Sous Chef Yann Morel and Thierry Berger
Type Of Food Classic French
Wine And Spirits Details There was a broad selection of wine and spirits including 900 types of wine and 12,000 bottles in the cellar. There was regular and rosé champagne by the glass. Noteworthy items included Château Margaux 1928, Romanée Conti 1982, Château Petrus 1982 and Armagnac 1902 Domaine Ognoas.
We concluded our meal with the terrific hazelnut, cookie and pear-ginger sorbet, La Noisette “Cazette” en biscuit mi-cuit, sorbet poire/gingembre .
Other Les Elysees du Vernet received a second star from the famed Michelin guidebook in 2007 and received 3 toques (chef’s hat) from the Gaultmillau Guide. The fixed priced menu was a fixed selection menu with only one option per course. When I asked for another option for one of the courses the staff graciously, offered me an alternative dish.
Service Servers were well organized and effective without being intrusive. From the aperitif to the dessert, servers were there sometimes even before we looked for them. Their recommendations were helpful and discreet and they kindly answered questions in English.
Would You Dine There Again?Yes