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  The Paris Dining Scene
Le Grand Véfour |
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Recommended reviews and articles about this restaurant: Francis Bown
NEW /
Condé Nast Traveler /
DEPARTURES.com /
Fodors.com /
Frommer's Guide /
Gastronomia (French)
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GAYOT /
Relais & Châteaux /
Simon
& Baker
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TravelClassics.com /
Travel Watch
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MICHELIN |
GAULT MILLAU |
PUDLO GUIDE |
GAYOT |
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18/20 |
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18/20 |
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Weekly closing :
Friday evening, Saturday, Sunday
Annual closing :
August 1 to August 31
December 24 to 31
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Address: |
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Le Grand Véfour
17, rue Beaujolais / 75001 |
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Phone: |
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+33 (0) 1 42 96 56 27 |
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Fax: |
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+33 (0) 1 42 86 80 71 |
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Email: |
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grand.vefour@wanadoo.fr |
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Chef: |
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Guy Martin |
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Maître d'Hôtel: |
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Christian David |
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Chef
Sommelier: |
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Christian David |
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Owner: |
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S.H. Concorde |
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Official Site: |
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[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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