Le Grand Véfour
| Company type | Private |
|---|---|
| Industry | Restaurant |
| Founded | 1784 |
| Founder | Antoine Aubertot |
| Headquarters | Paris , France |
| Products | Classic French cuisine |
Le Grand Véfour (), recognized as the inaugural grand restaurant in Paris, began its operation in 1784 within the arcades of the Palais-Royal, originally named Café de Chartres by its founder Antoine Aubertot. In 1820, ownership transferred to Jean Véfour, who divested it three years later to Jean Boissier upon retirement. Throughout more than two hundred years, its distinguished patrons encompassed notable personalities such as Honoré de Balzac, Napoleon, Jean Cocteau, Colette, and André Malraux, alongside le tout-Paris. The establishment is credited with the creation of Sauce Mornay. After a closure spanning from 1905 until 1947, it reopened under chef Raymond Oliver, featuring a menu crafted by Jean Cocteau. The restaurant preserves its neoclassical style from the early nineteenth century and maintains its tradition of classic French cuisine at the original site.
Following a bomb incident in 1983 that caused extensive damage, Jean Taittinger took ownership, leading restoration efforts and resuming operations.
In 2008, during the tenure of chef Guy Martin and under the management of the Taittinger Group, the restaurant was downgraded from three to two Michelin stars, an event that garnered widespread media coverage.