Le Grand Véfour
our comments
This restaurant has seen its share of famous people. Bonaparte and Josephine, Victor Hugo, Cocteau and Malraux among a panoply of others have dined here, and their names are on the engraved copper plates above the red velvet benches. Guy Martin’s menu has such creations as almond-milk flan in sorrel bouillon, lightly cooked salmon terrine with eggplant aspic and basil shortbread topped with candied fennel. The milk-fed calf’s sweetbreads studded with truffles are gently cooked with a broad bean jus. Hearty Alpine offerings have their place as well He includes a double chop of farm-bred pork swaddled in smoky bacon. The Grand Véfour provides sublime surroundings: carved boiserie ceilings, painted allegories under glass, snowy napery and fragile Directoire chairs. The wine cellar is lavish as well.- March 2005
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