Elegant, seductive and right, the cuisine draws its inspiration from French culinary heritage, using new techniques in modern style. The cuisine served here is always based on seasonal products supplied by meticulously selected producers. With its ecologically-friendly ethos the restaurant avoids using endangered products and prefers, whenever possible, integrated farming practices and AOP products (protected appellation of origin).
Truly the heart of the restaurant, open and accessible, the kitchen is fi tted with all the latest equipment enabling the chefs to choose the cooking methods best suited to each individual dish or product: plancha baking sheet, spit, tandoor, grill, steam, wok…
A real haven of peace under the rooftops of Paris, at 39 avenue George V the restaurant is on the 6th and top fl oor of a Haussman building, giving out over an inner courtyard overhung by a monumental interactive egg-shaped structure with atmospheric lighting created by Sophie Bruère. The terrace and capacity, limited to 50 diners, make it a warm, cosy place, of human dimension, accessed by a discreet entrance at 17, rue Quentin Bauchart.
FRÉDÉRIC VARDON
After starting out with Jean-Pierre Morot-Gaudry and Alain Dutournier, Frédéric Vardon went to work for Alain Chapel in 1988. In 1994 he left to join Alain Ducasse where he was corporate chef for 14 years. A globe trotter, he was part of all the Group’s worldwide adventures (the Spoons, Benoit Tokyo, Alain Ducasse at the Dorchester…). Today, supported by a skilful young team, Frédéric Vardon is setting up at 39 avenue George V; it’s a unique place, a haven of peace in the heart of the golden triangle.
