“Share experiences, make peoplehappy, surprise and dazzle them.Celebrate nature and the people thatwork with it in the dishes. Be whiskedaway by the regions and drawinspiration from expert artisans whohave so much respect for the product.Keep the love between mankind andnature alive. Concoct and communicate.A recipe is just a pretext, the product is what really matters and what makesthe flavour that people remember. I cook with humanity.” Frédéric Vardon.
Originally designed by Naço Architectures in 2010, Le 39V reopened in October 2021 with a fresh look, given it by a designer Raphaël Navot, that is true to its culinary identity, heritage, and values. The restaurant is centered on the courtyard. Its sliding window walls open to a rooftop hanging garden with a floating 100-year-old olive tree; the Eiffel Tower watche oversees over the restaurant from the side.
Frédéric Vardon was born in Flers, the son of butchers/caterers. When he was younger, he'd climb into his father's small van at dawn on Wednesday mornings and drive to the Paris and Rungis markets. He spent his vacations in the fields between Vire and Tinchebray, at his grandparents' farm, drawing water from the well. His upbringing shaped his palate and instilled in him a love of hard work.
He knew he'd never be a butcher or farmer; he'd be a chef, but he'd never forget his roots. He studied under Jean-Pierre Morot-Gaudry and Alain Dutournier in Paris before joining Alain Chapel's team in Mionnay.
The chefs at Le 39V are dedicated to eco-friendly cooking in order to benefit both the environment and the diner. The lunch menu includes both 2-course and 3-course meals, as well as à la carte options. Here is the complete menu: Le 39V Lunch Menu
Personally, I recommend Le 39V's Mont- Blanc glazed chestnuts, meringue, and Whisky: the best Mont- Blanc I've ever had!
Patrick Scallon and Vésma Kontere McQuilan shot the photos.
