Le 39V

At Le 39V, Chef Frédéric Vardon leads a kitchen that respects French culinary tradition while expressing a contemporary sensibility. His approach centers on classical technique applied to quality ingredients, resulting in dishes that feel both familiar and fresh. The cuisine is described as "d'auteur"—chef-driven cooking that bears a personal stamp while remaining rooted in French gastronomic heritage.

The menu structure offers flexibility to suit different occasions and appetites. Lunch service begins with a formula at €50, providing an accessible entry point to Vardon's cuisine. For those seeking a comprehensive experience, the six-course signature menu at €145 showcases the kitchen's full range, taking diners on a journey through the chef's vision. Prices range from €49.50 to €145 per person, excluding beverages, positioning Le 39V in the upper tier of Parisian dining while remaining more accessible than many Michelin-starred establishments.

Vardon's signature dish, macaroni gratinés aux morilles et comté, exemplifies his philosophy. Taking a humble preparation—baked macaroni—and elevating it through premium ingredients (morel mushrooms and aged Comté cheese) and precise execution, the dish demonstrates how classical French cooking can feel both comforting and refined. This approach extends throughout the menu: familiar foundations transformed through quality ingredients and meticulous technique.

The presentation reflects haute couture sensibility, with each plate composed with visual artistry. Yet the plating never overshadows the food itself—the aesthetic serves the flavors rather than competing with them. This balance between beauty and substance defines Vardon's cooking: dishes that delight the eye while delivering on taste and texture.

The kitchen accommodates vegetarian diners, demonstrating flexibility within its French framework. This attention to diverse dietary needs, combined with the technical excellence and creative vision, makes Le 39V's cuisine both accomplished and accessible—refined cooking that welcomes rather than intimidates.