Le Grand Vefour

NileGuide Expert tip:

Lunch is especially good value for such high-class cuisine

Description:

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  One of the grandest of the grand restaurants of Paris, this 18th-century room overlooking the gardens of the Palais-Royal has witnessed the artistic, political and literary intrigues of Paris for more than two centuries. It has been the domain of the renowned Guy Martin for about a decade now. He likes to call himself a boy from Savoy, and the spicy notes of this independent mountain region - saffron threads, lemon peel or grains of paradise – show up in his cooking. He says: "You have to know how to make recipes travel: why not add a little Maghreb lemon to the blanquette?" So ris de veau comes with four spices and a roast fillet of lamb is punched up with Collioure anchovy. Though of course seasonal certain classics, such as the ravioli of foie gras with a truffle cream emulsion, stay on the menu year-round.
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