Le Grand Véfour was the first grand restaurant in Paris when it opened in 1784. Its interior design with the early nineteenth-century neoclassical large mirrors in gilded frames and painted supraportes may suggest a rather conservative approach to the French cuisine.
But Guy Martin goes out of his way to present food that is both modern in look and taste.
Nevertheless, we started with the traditional foie gras covered with thick grains of salt. It was truly impeccable. The next course – the scallops rolled in parsley were seared to the perfection. One important piece of information – every dish looks like a true work of art, which one finds difficult to disturb. Then lamb filet dressed in a variety of radishes was probably the best lamb I have ever eaten. The desserts were reminiscent of the molecular cuisine, yet all excellent. Guy Martin was looking over everything, and one could feel that his presence truly motivates his staff to do their best. The service throughout the meal was simply superb. Quiet, efficient and always there when needed. I am not sure if that is the result of losing the third Michelin star, but everything truly tip-top. I think they deserve the third one for sure ;)
But Guy Martin goes out of his way to present food that is both modern in look and taste.
Nevertheless, we started with the traditional foie gras covered with thick grains of salt. It was truly impeccable. The next course – the scallops rolled in parsley were seared to the perfection. One important piece of information – every dish looks like a true work of art, which one finds difficult to disturb. Then lamb filet dressed in a variety of radishes was probably the best lamb I have ever eaten. The desserts were reminiscent of the molecular cuisine, yet all excellent. Guy Martin was looking over everything, and one could feel that his presence truly motivates his staff to do their best. The service throughout the meal was simply superb. Quiet, efficient and always there when needed. I am not sure if that is the result of losing the third Michelin star, but everything truly tip-top. I think they deserve the third one for sure ;)
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