A private elevator whisks you up to this rooftop address just off the Champs-Elysées, where chef Frederic Verdon (ex-Ducasse) is cooking in a sleek, black and chrome setting, with a small bar that offers a haven for solo diners, and a dining room that opens onto a leafy deck.
Practical information
Address: 39 avenue George V, 75008 (entrance at 17 rue Quentin-Bauchart)
Nearest transport: George V (1)
Hours: Lunch and dinner, Monday-Friday; closed Saturday and Sunday
Reservations: Book a few days in advance
Telephone: 01 56 62 39 05
Website
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Average price for lunch: 50-99€
Average price for dinner: 50-99€
Style of cuisine: Classic French
Special attributes: rooftop dining, open Monday, valet parking, good for solo dining, outdoor dining
Type of crowd: suits, style hounds
Interior: polished & modern
Atmosphere: formal
Reviews of interest
- Chrisoscope (2012) “…plus que classique et très copieuse, loin de l’impression de légèreté qu’évoque le cadre. Les prix, eux, ne sont pas légers…ce que nous avons mangé et le service n’étaient pas à la hauteur…”
- John Talbott (2011) “It’s quite an elegant place…[I] loved the garden in the outside courtyard…Colette had the roasted bar…and I had the foie gras with black radish and a rich almost beet-looking and tasting port sauce; in both cases the sauce and accompaniments outshone the centerpieces; as others have noted, the sauces really shine.”
- Alexander Lobrano (2010) “…as Frederic Vardon, the talented chef at the new 39V restaurant makes so deliciously apparent, simplicity isn’t always simple…For example, the gently citric sauce that accompanied by griddled langoustines as a first course was so delicate that it might have been overlooked, but this was its genius since these tender tones of acidity perfectly accented the sweetness and delicate taste of the sea of these impeccably fresh clouds of flesh.”
- Gilles Pudlowski (2010) “Gageons que sa « table du chef », tout près de la cuisine avec sa vitre transparente, sera la plus demandée de l’automne à Paris. Sa cuisine, elle, joue le jeu de la vérité du produit…Pas d’esbroufe, de chimie, ni de moléculaire…Mais le simple goût des choses tel qu’on aimerait qu’elles soient partout ainsi.”
- Emmanuel Rubin – Le Figaro (2010) “Frédéric Vardon compose la ligne claire d’une cuisine néo-classique, ici légère comme un shopping, parfois précieuse comme un soir de concert.”
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