Grand Chef Relais & Châteaux, Guy Martin of Grand Véfour, was awarded his third Michelin star in 2000. He marvels about everything and feeds his inspiration with many surprising sources : travel memories, colours, sensations, flavours, which inspire him with classic recipes that are both inventive and cheerful, with tasteful associations and delicate flavours.

Guy's first training was in a pizzeria, demonstrating his non-existant predisposition to becoming one of France's best chefs. From 1981 to 1991, he was employed as a chef in Relais & Châteaux Château de Coudrée on Lake Geneva, then for 8 years at Château de Divonne as chef and manager, where he was two Michelin stars in 1985 and 1990.

In 1991, Chef Martin took an opprtunity with Mr. Taittinger as chef and manager of Grand Véfour, and the shower of accolades began falling on him. In 1992, he was honored with the Fourneau d’Or de la Gastronomie Française. The year after, he received the highest ranking in France’s Champérard Guide and won the "Atmosphere" Prize. In 1994, he was elected "Young Chef of the Year" by the Champérard Guide, and in 1995, "Best Chef of the Year" by the Pudlowski Guide. In 1996 and 1999, he was recognized as "Best European Chef" by the Greek magazine Status, in 1997, "Best European Chef" of the Year in Portugal, in 1999, "Best Chef of the Year" by the Gault-Millau Guide with a 19 out of 20 rating and in 2000, "Best Chef of the Year" by the Champérard Guide. Plus, he was honored with three Michelin stars by The Red Michelin Guide 2000.


Three Questions with Guy

What was your most moving culinary experience? 

Every single one of my meals with Frédy Girardet in Crissier (Switzerland) has been virtually perfect (virtually, because perfection is not of this world): the cooking times, the seasoning, the accompaniments were absolutely superb!


The most amusing kitchen incident you ever witnessed?

During a wedding dinner, the newly-weds started to fight. The next minute the sobbing bride arrives in the kitchen and throws herself in my arms!


Your best piece of advice for amateur chefs? 

Be bold!


  • 3 Michelin Stars
  • Fourneau d’Or de la Gastronomie Française, 1992
  • "Atmosphere" Prize, 1993 | Champérard Guide
  • "Young Chef of the Year", 1993 | Champérard Guide
  • "Best Chef of the Year" and 19/20, 1999 | Gault-Millau Guide 
  • "Best Chef of the Year", 2000 | Champérard Guide


Grand Véfour

17, rue de Beaujolais

75001 Paris


+33 1 42 96 56 27