Le Grand Véfour
Encyclopedia
Le Grand Véfour, the first grand restaurant
in Paris
, France
, was opened in the arcades of the Palais-Royal in 1784 by Antoine Aubertot, as the Café de Chartres, and was purchased in 1820 by Jean Véfour, who was able to retire within three years, selling the resataurant to Jean Boissier. A list of regular customers over the last two centuries includes most of the immortal heavyweights of French culture and politics, along with the tout-Paris. Sauce Mornay
was one of the preparations introduced at the Grand Véfour. Closed from 1905 to 1947, a revived Grand Véfour opened with the celebrated chef Raymond Oliver
in charge in the autumn of 1948. Jean Cocteau
designed his menu. The restaurant, with its early nineteenth-century neoclassical
décor of large mirrors in gilded frames and painted supraportes, continues its tradition of gastronomy
at the same location, "a history-infused citadel of classic French cuisine."
When it lost one of its three Michelin stars under the régime of Guy Martin for the Taittinger Group
, it was headline news.
Restaurant
A restaurant is an establishment which prepares and serves food and drink to customers in return for money. Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services...
in Paris
Paris
Paris is the capital and largest city in France, situated on the river Seine, in northern France, at the heart of the Île-de-France region...
, France
France
The French Republic , The French Republic , The French Republic , (commonly known as France , is a unitary semi-presidential republic in Western Europe with several overseas territories and islands located on other continents and in the Indian, Pacific, and Atlantic oceans. Metropolitan France...
, was opened in the arcades of the Palais-Royal in 1784 by Antoine Aubertot, as the Café de Chartres, and was purchased in 1820 by Jean Véfour, who was able to retire within three years, selling the resataurant to Jean Boissier. A list of regular customers over the last two centuries includes most of the immortal heavyweights of French culture and politics, along with the tout-Paris. Sauce Mornay
Mornay sauce
A Mornay sauce is a Béchamel sauce with shredded or grated cheese added. Usually, it consists of half Gruyère and half Parmesan cheese, though some variations use different combinations of Gruyère, Emmental cheese, or white Cheddar....
was one of the preparations introduced at the Grand Véfour. Closed from 1905 to 1947, a revived Grand Véfour opened with the celebrated chef Raymond Oliver
Raymond Oliver
Raymond Oliver was chef and owner of Le Grand Véfour restaurant in Paris, one of France's great historical restaurants. Oliver detested the nouvelle cuisine, preferring the rich ingredients favored by the chefs in his native Gascony....
in charge in the autumn of 1948. Jean Cocteau
Jean Cocteau
Jean Maurice Eugène Clément Cocteau was a French poet, novelist, dramatist, designer, playwright, artist and filmmaker. His circle of associates, friends and lovers included Kenneth Anger, Pablo Picasso, Jean Hugo, Jean Marais, Henri Bernstein, Marlene Dietrich, Coco Chanel, Erik Satie, María...
designed his menu. The restaurant, with its early nineteenth-century neoclassical
Neoclassicism
Neoclassicism is the name given to Western movements in the decorative and visual arts, literature, theatre, music, and architecture that draw inspiration from the "classical" art and culture of Ancient Greece or Ancient Rome...
décor of large mirrors in gilded frames and painted supraportes, continues its tradition of gastronomy
Gastronomy
Gastronomy is the art or science of food eating. Also, it can be defined as the study of food and culture, with a particular focus on gourmet cuisine...
at the same location, "a history-infused citadel of classic French cuisine."
When it lost one of its three Michelin stars under the régime of Guy Martin for the Taittinger Group
Taittinger family
Taittinger is a French wine family who are famous producers of Champagne. The estate is headed by Claude Taittinger , a member of the consultative committee of the Banque de France...
, it was headline news.