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Le Grand Véfour dining roomThe Paris Dining Scene

 

Le Grand Véfour

Recommended reviews and articles about this restaurant:   Francis Bown  NEWCondé Nast Traveler  /  DEPARTURES.com  /  Fodors.com  /  Frommer's Guide  /  Gastronomia (French) /  GAYOT  /  Relais & Châteaux  /  Simon & Baker  /  TravelClassics.com  /  Travel Watch

MICHELIN

GAULT MILLAU

PUDLO GUIDE

GAYOT

18/20

18/20

Weekly closing :
Friday evening, Saturday, Sunday

Annual closing :
August 1 to August 31
December 24 to 31

 

   

Address:

  Le Grand Véfour
17, rue Beaujolais / 75001
Chef Guy Martin

 

 

Phone:

  +33 (0) 1 42 96 56 27

Fax:

  +33 (0) 1 42 86 80 71

Email:

  grand.vefour@wanadoo.fr
 

Chef:

  Guy Martin
     

Maître d'Hôtel:

  Christian David
     

Chef Sommelier:

  Christian David
     

Owner:

  S.H. Concorde
 

Official Site:

  [website]

VEGETABLES is a stunning compilation of flavors, textures, colors and tastes from Guy Martin, the Chef of historic Le Grand Véfour — the three-star restaurant nestled in the Palais Royal gardens. The book is at once modem and delicate, and artfully presented from a Chef with an enormously loyal following; highly regarded for his atypical take on food preparation and style. Completely self-taught, Martin discovered harmony in food presentation and fine art. In VEGETABLES, he shares his vivid imagination tempered in genuine gastronomic ability — inviting readers to rediscover vegetables.

With more than 100 recipes, plus variations, VEGETABLES is divided into four distinct categories: Spring, Summer, Autumn and Winter. In each you’ll find starters, main dishes, preserves and yes, desserts. Full-color photographs accompany over 70 of Martin’s beautifully composed dishes.

Martin’s passion for vegetables has allowed him to explore culinary boundaries and come up with unusual creations that defy ordinary use of vegetables. His Garlic Waffles would make a great accompaniment to a tomato salad, roast chicken or lamb. In his Pumpkin Lasagna, thin slices of pumpkin replace sheets of pasta and are interspersed with layers of spinach, fresh tomato sauce and Parmesan cheese. His Crème Brulée with Artichokes would convert anyone to Martin’s variation of this classic dessert.

 

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