Guy Martin has officiated at the Grand Véfour, in the gardens of the Palais-Royal, for three decades.
An anachronistic survival where the art of living is still refined.
And the taste of culinary excellence that has not become encrusted in conventions.
The menu has been redesigned with, still, dishes from a great chef, but less complex, more accessible, including for the prices.
The recipes for these dishes and some classics can be found in
La Cuisine de Guy Martin au
Grand Véfour
*
.
It includes ideas for Sunday lunch.
"With us, it's an offbeat meal, after a hearty breakfast."
On the Savoyard table?
Bowl of coffee with milk, honey, homemade jams, Beaufort d'alpage from Juglaret… It's stalling!
Without stopping to meet up with family and friends
“around a roast chicken or a seven-hour leg of lamb cooked the day before, served with parsnips, parsley roots, sweet potatoes, pumpkin…”.
This lover of Puglia, where he has two…
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