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Le Grand Vefour vs Benoit
Both restaurants are praised by expert writers. Overall, Le Grand Vefour is preferred by most professionals compared to Benoit. Le Grand Vefour is ranked #6 in Paris with recommendations from 14 reviewers including Condé Nast Traveler, Insight Guides and BlackBook.
Le Grand Vefour
Concierge
Fodor's
Insight Guides
Zagat
BlackBook
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17 rue de Beaujolais, 75001 Paris
From $130 /night
Concierge
"Martin's cooking...borrows inspiration from Japan, North Africa, and Italy more than from his French Alpine homeland."
Fodor's
"Still a contender for the most beautiful restaurant...the rich and fashionable continue to gather here to swoon over two-Michelin-star chef Guy Martin's unique blend of sophistication and rusticity. "
Full review
i
There's an outstanding cheese trolley, and for dessert try the house specialty, palet aux noisettes (meringue cake with chocolate mousse, hazelnuts, and salted caramel ice cream).
Insight Guides
"One of the city’s most historic restaurants, open since 1784. The dining room is magnificent, the cuisine of chef Guy Martin a gourmet delight. Closed Sat, Sun and Aug."
Zagat
4.7
"More than "200 years of history" are on display in this Haute Cuisine "jewel box" tucked away in the Palais-Royal: the neoclassical murals, gilt-framed mirrors and Directoire chairs are..."
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BlackBook
"This venerable institution was a favorite of Julia Child, Victor Hugo, and Napoléon Bonaparte. That guest list, along with the gorgeous Palais Royal setting and name-brand culinary talent..."
Benoit
Fodor's
Insight Guides
Travel + Leisure
Zagat
Gayot
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20 rue Saint-Martin, 75004 Paris
From $33 /night
Fodor's
"It's a splurge to be here, so go all the way and top off your meal with the caramelized tarte tatin or a rum-doused baba."
Full review
Insight Guides
"This celebrated vintage bistro, long renowned for its excellent cooking and very high prices, fell into the Alain Ducasse fold in 2004, but the master chef promised not to change its style."
Travel + Leisure
"The menu favors elegant French favorites like duck pâte, roast pigeon, and escargots in their shells with garlic butter."
Full review
Zagat
3.8
"A "veritable icon", this century-old address in the 4th, "revived" by Alain Ducasse, is "still one of the most dependable" for "high-class bistro" fare."
Full review
Gayot
14.0
"The chef turns out escargots in their shells with garlic butter and herbs; tête-de-veau, or head of veal, in a traditional ravigote vinaigrette sauce; boeuf à la parisienne; and good cassoulet."
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