Le Grand Vefour

Overall Impression This is one of our favorite top tier gourmet restaurants anywhere, offering an excellent balance of charming historic ambiance, warm and attentive service, broad wine list options and delectable French world class food.

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!

About The Chef A self taught cook, Chef Martin is originally from the Savoy (Bourg Saint Maurice) region of France. He worked at the Chateau de Courdrée for three years and the Chateau de Divonne for eight prior to his arrival at Le Grand Vefour in 1991. His published works include  Les Recettes Gourmandes de Guy Martin, Légumes, Un artiste au Grand Véfour , Cuisinier les fromages, Vegetables , and Toute la Cuisine. He was awarded the French Legion of Honor in 2003.

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.

DÉCor-Ambiance The historic restaurant had 18 ^th century décor which had changed little since our first visit. At the small entrance we made time to observe a hand model, Modelage des mains de George Sand motif decorative de Jean Cocteau. We also noticed two of the chef’s books on display. The dinnerware was beautiful and distinctive Porcelaine de Limoge and the fine-looking glassware was Baccarat.

Special Menus The restaurant offered two set menus, a lunch menu, Les Dejeuners du Grand Vefour , for 88 euros includes appetizer, main course, cheese and dessert (excluding wine and drinks); a 10-course tasting menu, Menu Plaisir, for 268 euros (excluding wine and drinks).

Wine Selection And Prices There were plenty of excellent wine options.

Meal We were seated at the General Bonaparte table near the entrance of the dining room facing away from the door. We each had a glass of well chilled Champagne Taittinger Brut N.M. Cuvee Prestige Rosé to accompany our pre-appetizer morsels of cod and chips. We placed ourselves in the hands of the chef and ordered the tasting menu. We likewise invited the sommelier to match the wines to the surprise menu the chef selected on our behalf. Both performed admirably. The six-course meal was unconventional and full of surprises. The wine selections, all French, made the tasting that much more enjoyable.

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.

Meeting Rooms A private room with room for up to 22 guests was available on the second floor

Other Le Grand Vefour was air conditioned in the summer. Valet parking was available when we visited. The restaurant was a recipient of the coveted Michelin three star awards since 2000. Tables were close together which made private or sensitive conversations slightly challenging. On the plus side, on more than one occasion we have had opportunity to chat with charming dining room neighbors.

Reservations Required Yes. Depending on the time of year a week or more ahead of time might be advisable as a general rule.

Date Of Most Recent Visit December 2007

Previous Visit 2004

Reviewers Article by Elena del Valle

Photos by Gary Cox

Service From beginning to end, the service was flawless.

Would You Dine There Again Yes