Every time we have visited Le Grand Vefour, it has been full, the truest sign of quality and guest appreciation. We found many others signs of quality at the famous restaurant. It is evident in the staff member’s confident stance, their discreet attention to diners and indulgent reception of new guests local and international alike, that the staff at Le Grand Vefour love what they do and are proud of the privilege.
For our most recent meal at Le Grand Vefour we selected a tasting menu, inviting the chef and wine steward to surprise us. The result was playful and bold, including classic dishes like foie gras raviolis; and new variations such as sautéed turbot served with oysters and carrots; as well as and lamb served with a lamb feet side dish.
Over the years we have observed the restaurant evolve into the stalwart leading gourmet establishment it is today. Every time we dine there we walk out satisfied in our hearts and stomachs. It is wonderful to find chefs like Guy Martin, who leads the management and kitchens of Le Grand Vefour, and who in spite of their management roles still cook daily and play an active role in the kitchens. Chapeaux!
Chef And Manager Guy Martin. Listen to an interview with the chef
Chef Sommelier Patrick Tamisier
Handicapped Access Although the restaurant welcomes guests with disabilities, the restrooms were upstairs.
Location In the heart of Paris, adjacent to the well known Palais Royal Gardens.
Owned And Managed Group du Louvre, which is owned by an affiliate of Starwood Capital Group. The company has four main business activities: luxury hotel business, budget hotel business, crystal manufacturer and perfume house.
Pastry Chef Thomas Lherisson
Size The 80 square meter dining room could accommodate a maximum of 45 guests. Forty-two staff worked at the restaurant.
Wine Selection And Prices There were plenty of excellent wine options.
We began with savory foie gras raviolis with black truffles (a favorite), Ravioles de foie gras, crème foisonée truffée . Next there were extraordinary prawns tartar with litchi and ginger, Langoustines juste saisies, d’autres crues, assaisonnées aux litchis et citron vert, patate douce parfumée au gingembre. Turbot lightly sautéed served oysters and carrots, Turbot cuit meunière, fines de claire á la dulse et enrobees á la cardamome, sarriette, plupe de carotte acidulée . The next course was lamb served with a lamb feet side dish, Filet d’agneau, croustillant de raisiné, fenouil et lingot blanc au curcuma. Then we had cheese with walnut bread. The server who brought the cheese was knowledgeable and helpful. Figues noires aux fruits secs eten sorbet au garam massala served with tapioca, dry fruit and evanescent cotton candy. For dessert we had a chocolate cube that was like a gift box with oranges inside (it had a natural orange and grapefruit filling), Cube Guanaja á l’orange sanguine et pamplemousse rose .
With the coffee there were passion fruit mini éclairs, macarrons, chocolate tarts, fruit candy, caramels and seven flavors of home made chocolates.
Our wines: V.D.P. D’Oc 2005 Domaine de la Madura; Château Olivier 2003 Pessac-Léognan; Cap de Moulin 1997 St. Emilion Grand Cru Classé; and a memorable Château Doisy-Védrines 1990 Sauternes.
Reservations Required Yes. Depending on the time of year a week or more ahead of time might be advisable as a general rule.