Every time we have been there it has been a pleasure seeing the understated improvements that have made an excellent restaurant even better. Under the masterful hand of chef (and now president) Guy Martin the Grand Vefour has thrived. He has had a positive influence on the food and the management.
For our most recent visit, it was refreshingly easy to communicate with the staff in English. We were welcomed in English and, on request, had our selections described to us in English by a number of staff members including the wine steward, restaurant manager and server.
As on past occasions, we reveled in the historic ambiance of the 200-year-old restaurant while enjoying Chef Martin’s magnificent tasting menu. The midday summer light seeping through the many windows enhanced the ancient café’s classic beauty. The staff were attentive, courteous and helpful. They checked on us frequently and spaced the courses to allow us to anticipate the upcoming course without the time ever being overlong. We look forward to returning and anticipate our next culinary discoveries at Le Grand Vefour .
Chef Guy Martin
Chef Sommelier Patrick Tamisier
Handicapped Access was possible. However, upstairs restrooms and the upstairs dining area could only be reached is via stairs
Location : In the heart of Paris , adjacent to the well known Palais Royal Gardens .
Manager Christian David
Owned And Managed Taittinger Group
Pastry chef: Phillipe Le Deuc
Size : 65 downstairs and up to 22 in the private dining room upstairs
Sous chefs: Luc Bechet and Pascal Pugeault
Type Of Restaurant Classic French
Specialties Ravioles de foie gras a l’émulsion de crème truffée ( fois gras raviolis with truffle cream ): Parmentier de queue de bœuf aux truffes ( truffled oxtail ); Pigeon Prince Rainier III ; Palet Noisette et chocolat au lait, glace au caramel brun et prise de sel de Guérande (Hazelnut and milk chocolate with brown caramel ice cream and Guerand salt)
Wine Selection And Prices There were plenty of excellent wine options. Prices were fairly high, with a limited selection of wines in the 50-80 Euro range. The best affordable recommendation the wine steward was able to make was a light 78 Euro Loire red, which was enjoyable if not exceptional. Though there was only one rose champagne (by the glass) choice for an appetizer, it was well chilled and went down smoothly.
The piece de resistance was the perfectly prepared lamb accompanied by a vegetable chutney and two distinctive lamb chops. A flavorful four cheese course facilitated our transition to dessert. Just when we were running out of steam, dessert arrived in two courses: first there was an apple and caramel ice cream enhanced by coffee foam. It was the prelude to a delicious buckwheat biscuit filled with bananas and pineapple and chocolate with chocolate ice cream and mocha cream. Coffee was accompanied by petit fours including tiny chocolate tarts (among our favorites), fruit candy, pistachio-almond chocolate mini tarts and home made chocolates.
Reservations Required Yes. Depending on the time of year a week or more ahead of time might be advisable as a general rule.