The XVIIIth century decor of this elegant restaurant, resplendent with gilt-edged mirrors and chandeliers, was once admired by Bonaparte, Victor Hugo, Colette, Malraux and Cocteau. Guy Martin carries on the gourmet tradition of Le Grand Véfour, with his sublime «ravioles de foie gras à l’émulsion de crème truffée», «tourte d’artichauts et légumes confits» and «sorbet aux amandes amères», served with the finest French wines.