Stunning, old world restaurant in the Palais-Royal with the original decor from the 1780s. One feels like an Emperor dining in a classical French palace with modern day tuxedo servers everywhere you look. Reeks of elegance, money, power, class..all the things we are not, nor ever aspired to be, nor ever could be…lots of “nors” in our lives…
Service exceptional!!! There are six people in our little parlour. We have at least four people serving us. Focus on making sure we get that which we want before we know we wanted the same. Yippeee!!!
Chef Guy Martin greeted us at the door and “Mr David” introduced himself. Our recent friend we met at Robuchon St. Germain, Fumi-san, made an excellent introduction. Domo arigato, Fumi-san!!!
Serious wine list. Very happy with the 1/2s so chose two. Only problem is the price, which is near what we would expect to pay for a full bottle! C’est la vie…
Glass of N.M. Duval LeRoy 1er Cru Fleur de Champagne Blanc for an aperitif. Does not suck, especially for an aperitif!!!
Half bottle of 2009 Puligny-Montrachet 1er Cru “Les Combettes” Domaine Vincent Girardin. Outstanding Burgundy nose, slightly floral and creamy with excellent fruit. Nice, fairly long, smooth finish. Happy we be!
Half bottle of 2008 Chambolle-Musigny Clos du Village Domaine Antonin Guyon. The Sommelier surprised me by choosing (a) a wine I did not short-list, (b) a “village” wine and (c) a less expensive wine than my short-list. A first!!! Having said that, an excellent first. Soft, feminine red Burgundy with a nice, elegant, Queen of England sorta finish…I can feel the “royal wave” in my tummy.
Chateldon (sparkling) and Thanon (still) both excellent waters! We ordered, by error, the Evian. Next time we shall not err as Evian cannot touch Thanon.
Amuse bouche was a creamy cauliflower and oil sauce in a shot glass with a solid piece of what appeared to be a lightly cooked slab of tuna. Tres yummy.
Our appetizer of various veggies was far too pretty to eat so we declined to eat it…yeah, right! OMYG. Simple broccoli, cauliflower, carrots, mushrooms, etc, but so crunchy and fresh and seasoned in such a way – primarily with mustard – to be a Thai-like orgy in the mouth. Mushrooms don’t rank high for us, but in this dish…Wow!!! We ate all of it! Continue reading Le Grand Vefour 👍👍👍👍👌