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Relais & Châteaux is a world in and of itself, unlike any other. A warm, welcoming, gourmet affair awaits where outstanding quality is coupled with each individual property's passion for their own region and its terroir.
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The art of giving Relais & Châteaux with our CRÉATION Gift vouchers and Gift boxes. If you want to spend a magical evening in stunning surroundings in absolute tranquility or enjoy a gourmet dinner at a restaurant of one of our Grands Chefs, there are more than 300 Relais & Châteaux properties awaiting the lucky receipients of this gift, to offer them a truly memorable experience.

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Relais & Châteaux offers you a veritable world tour. Whatever the occasion, however long you stay, each of our hotels will offer you the very best of its culture and region.
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When you experience Relais & Châteaux, you experience a whole array of sensations. Each of our properties offers the opportunity to enjoy an unparalleled range of sensory experiences, where the beauty of a particular place, the warmth of the hospitality and the quality of the cuisine are in perfect harmony. Scents and tastes, landscapes and colours make every stay a rare and intense experience.
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Discover the excellent cuisine served in our properties: traditional or contemporary, it never fails to be wonderfully creative. This creativity is recognised throughout the world, as our Grands Chefs are considered to be the pinnacle of fine dining.

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Le Grand Véfour.

Restaurant of a Grand Chef Relais & Châteaux in town. France,Paris

Guy Martin

Chef
Le Grand Véfour Paris 75001

I was raised in a family of food lovers and initiated at an early age into the joys of dining. As much into vegetables, orchard and garden fruits, as into peasant meats and poultry...

After spending three seasons as chef at Le Château de Coudrée on the banks of Lake Geneva, I directed Le Château de Divonne for eight years. It was a huge pleasure to work with all the ingredients from the lakes of Geneva, Annecy, Le Bourget, the char, crayfish, monkfish and also poultry from Bresse, and cheeses from the Savoy!

Since 1991, I have been president and chef of Le Grand Véfour, in Paris with its great market, it’s so easy to source ingredients and then there’s the cultural melting pot...
Words and flavours go hand in hand with colours...


What was your most moving culinary experience?
Every single one of my meals with Frédy Girardet in Crissier (Switzerland) has been virtually perfect (virtually, because perfection is not of this world): the cooking times, the seasoning, the accompaniments were absolutely superb!

The most amusing kitchen incident you ever witnessed?
During a wedding dinner, the newly-weds started to fight. The next minute the sobbing bride arrives in the kitchen and throws herself in my arms!

Your best piece of advice for amateur chefs?
Be bold!