{"id":2040003,"date":"2015-10-20T13:54:19","date_gmt":"2015-10-20T11:54:19","guid":{"rendered":"https:\/\/www.luxsure.fr\/2015\/10\/20\/le-grand-vefour-the-experience\/"},"modified":"2026-05-01T23:09:55","modified_gmt":"2026-05-01T21:09:55","slug":"le-grand-vefour-the-experience","status":"publish","type":"post","link":"https:\/\/www.luxsure.fr\/en\/2015\/10\/20\/le-grand-vefour-the-experience\/","title":{"rendered":"Le Grand V\u00e9four, the experience"},"content":{"rendered":"

It’s a Paris institution! Le Grand V\u00e9four offers a grandiose menu in a unique setting. A sensory voyage. <\/strong><\/p>\n

\"The<\/a>

The room<\/p><\/div>\n

The famous Palais-Royal restaurant is a concentration of history. The ghosts of Colette, Hugo and Cocteau lurk. In the room that lunchtime, tourists, businessmen and a few couples celebrating an occasion. <\/h6>\n
At the helm of the establishment founded in 1784, which he has owned since 2011, is chef Guy Martin. A virtuoso. <\/h6>\n

\"\"<\/a><\/p>\n

The history of the place influences the menu. You can enjoy the famous blue lobster served warm with fevettes as a starter, or roasted in its shell (butternut peas, Paris ham, chiffonnade of egg, scented rice foam), or the famous langoustines, just seared and tartar seasoned with coriander, vegetable and cape gooseberry sauce. Another delight: thick turbot cooked meuni\u00e8re, crushed zucchini with herbs, bell pepper jus, or pan-fried saint-pierre on a bed of green olives and cauliflower semolina. <\/h6>\n

 <\/p>\n

\"Fillet<\/a>

Fillet of sole<\/p><\/div>\n

The crispy veal sweetbread, white asparagus and brocoletto, tangy field caviar jus is a knockout, as is the roasted lamb fillet, eggplant and fresh goat’s cheese nougat with piquillo and roasted pistachios.<\/h6>\n
The cheese platter is gargantuan. We spend 20 minutes deciding which desserts to choose, such is the dilemma. <\/h6>\n