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Restaurant Le 39 V Restaurant Review: The culinary education of Frédéric Vardon was founded on two solid pillars: Alain Chapel and Alain Ducasse. These chefs helped influence the contemporary French cuisine that Vardon is producing at Restaurant Le 39 V, which is located on the top floor of a very beautiful building with a discreet front door. The comfortable dining room, spacious bar, pretty terrace, and chef's table are lodged in a kind of flying saucer formation. The whole place is chic, and Vardon is incredibly talented. As a matter of evidence, we would mention the volaille and foie gras en ballotine with young sprouts, aged vinegar and rapeseed oil; three varieties of tomato (coeur de boeuf, pineapple and green zebra) with crab meat; maigre de ligne (fish) with mushrooms, tomatoes and spinach, served with a lemon thyme sauce; blue lobster with vieux comté cheese macaroni and coral sauce; and the farm raised chicken with crayfish and juicy Roseval potatoes. Top it all off with fine desserts like cherry clafoutis and pistachio ice cream, which are absolutely heavenly. The wine list features more than 100 references from all the regions of France.