Le Grand Véfour (Lunch)

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Monday, May 27th

When Michelin starred Chef Guy Martin greeted us at the door, a deep sense of gratitude and humility welcomed us into what can best be described as his grand studio.  Like the wonderful salons that housed excellent works of art pre-impressionism, Chef Martin exquisite and sumptuous masterpieces come to life on canvases of beautiful china.  These works of art are pleasing to the eye and very satisfying on and in the palate.

Overlooking the Palais Royal’s gardens, Le Grand Véfour is a destination spot you must see to believe.  To enter this architectural masterpiece is to step back in time when General Napoleon Bonaparte and Josephine, as well as, Victor Hugo and Colette were frequent admires of this majestic dining destination.  From the decorative walls and ceiling to the well manicured staff and outstanding cuisine, you shall leave wanting nothing as your every gastronomic desire is fulfilled.  Ahhh but there is one dish I want and must have again and again – – the canard.  This is an experience you must have.  Words miss the mark but, I must confess in all my days of indulging in fine dining, I’ve never experienced canard of this caliber – – no knife needed.  I must extend a heartfelt thank you to Mr. Christian DAVID – – you made our time at Le Grand Véfour one to be remembered and repeated.  See you soon.

Le Grand Vefour
Le Grand Vefour

 

Le Grand Vefour
Le Grand Vefour

 

Le Grand Vefour
Le Grand Vefour

 

The Menu
The Menu

 

Amuse Bouche
Amuse Bouche

 

Soup
Bouillon de petits pois froid rehaussé au gingembre, tomates confites au fromage de chèvre frais et poitrine fumée

 

Soup
Bouillon de petits pois froid rehaussé au gingembre, tomates confites au fromage de chèvre frais et poitrine fumée

 

Foie gras
Foie gras de canard, pastèque aux baies, fenouil et basilic

 

Wild mushrooms
Garniture de champignons sauvages: girolles, trompettes de la mort

 

Beaune 1er Cru
2008 Beaune 1er Cru “Les Cent Vignes” Pierre André

 

Le Grand Vefour 022 (Small)
Filet de canette cuit dans du saké, champignons de Paris et chou pak choi, jus relevé au piment d’Espelette

 

Wine & Duck
2008 Morey Saint Denis – Domaine Dujac (Filet de canette cuit dans du saké, champignons de Paris et chou pak choi, jus relevé au piment d’Espelette)

 

Fromage
Fromage

 

Fromage
Fromage

 

Rhubarb
Fraises et rhubarbe, moelleux citron, réduction vinaigre de Modène

 

Chocolate
Palet noisette et chocolat au lait, glace caramel brun et prise de sel de Guérande

 

Le Grand Vefour
Le Grand Vefour

 

Sweet Treats
Mignardises

 

Sweet Treats
Mignardises

 

Cake
Gâteau de Savoie

 

Cake
Gâteau de Savoie

 

Cake & Cafe
Gâteau de Savoie et Café

 

General Bonaparte
General Bonaparte

 

Josephine De Beauharnais
Josephine De Beauharnais

 

Chef Guy Martin
Chef Guy Martin

Chef Martin, we sincerely thank you for creating works of art that will stay with us.  Your care, precision, creativity and mastery of fine cuisine shall be forever admired and revisited.

 

Visit: Le Grand Véfour, it’s a work of art.

 

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