Le Grand Véfour

Frommer's Review

This is the all-time winner: a great chef, the most beautiful restaurant decor in Paris, and a history-infused citadel of classic French cuisine. This restaurant has been around since the reign of Louis XV. Napoleon, Danton, Hugo, Colette, and Cocteau dined here -- as the brass plaques on the tables testify -- and it's still a gastronomic experience. Guy Martin, chef for the past decade, bases many items on recipes from the French Alps. He prepares such heavenly dishes as filet of lamb cooked with sweet Muscat wine, carved into rib sections and served with the smoked essence of its own juice. Other specialties are noisettes of lamb with star anise, Breton lobster, and cabbage sorbet in dark-chocolate sauce. The desserts are often grand, such as the gourmandises au chocolat (medley of chocolate), served with chocolate sorbet.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.