Restaurants are wonderful and inviting spaces, ideal for gathering with friends, family, or that special someone. They create the perfect ambiance for memorable moments. Today, L&rsquo;Officiel Cyprus unveils a delightful spot that promises to be a fantastic choice for your next dining experience.

Reopening its doors in October 2021, le39V is a serene sanctuary perched atop the Parisian skyline on the 6th floor of a beautiful Haussmann-style building along Avenue George V in the heart of the city's "golden triangle." The journey began back in September 2010, and this marks the next captivating chapter in its story.
Following several months of meticulous renovation, designer Rapha&euml;l Navot has breathed new life into the venue while remaining faithful to its culinary essence, heritage, and core principles. The space now exudes a welcoming ambiance and a commitment to sustainable, human-centered gastronomy. Fr&eacute;d&eacute;ric Vardon's cuisine is a homage to classic French culinary traditions, infused with innovative elements and enriched by the finest ingredients meticulously sourced from various regions and the expertise of skilled artisans. A meal at le39V promises not only exceptional food but also a heartwarming social gathering.

A unique venue 
A distinctive venue, le39V bears the artistic touch of designer Rapha&euml;l Navot, evoking a sense of graceful harmony akin to drifting clouds. Upon arrival, the sliding door reveals a charming space adorned with two enchanting boudoirs. A discreet corridor leads guests to a private wood-clad elevator that effortlessly ascends to the 6th-floor Parisian rooftop. The dining room is bathed in natural light, courtesy of expansive window walls, offering a visual delight. The floor transitions from Zimbabwe flamed granite to end-grained timber parquet, crafted intricately like butcher blocks by Oscar Ono. An impressive bar emerges from the floor, boasting textured upholstery, while guests can admire the terrace vista from the Tajmall stone bar tables. Notably, a captivating glass wine cellar, housing over 2000 bottles, is just a stone's throw away. A mere three steps usher visitors into the central semicircular dining space, expanding into a "culinary arena" defined by its semispheric walls, partitioning it into four distinct social zones.

The chef 
Fr&eacute;d&eacute;ric Vardon hails from a family of butchers and caterers, born in Flers. His early years saw him accompany his father in a small van during the early hours of Wednesday mornings, driving to the Paris and Rungis markets. He spent his holidays amidst the fields between Vire and Tinchebray, on his grandparents' farm, where he would draw water from the well. These formative experiences cultivated his palate and instilled in him a profound appreciation for hard work. "Respect for the product and its producers isn't just a motto; it's a lesson. From a young age, I aspired to do something meaningful that would inspire others," he reflects. Fr&eacute;d&eacute;ric Vardon endeavors to create an atmosphere where everyone feels at home, ensuring that his guests receive a warm and genuine welcome. It's a novel approach to hospitality, aiming for an affable and friendly "host" vibe that fosters genuine connections. Vardon's culinary creations are born from the heart, characterized by authenticity, integrity, sustainability, and a steadfast commitment to French culinary traditions. His dishes, while straightforward, exude exquisite flavors. The dedicated chef goes above and beyond for both his patrons and his team. At the core of it all lies a passion for flavor. Chef Vardon's fervor lies in showcasing nature's finest offerings, placing seasonal produce in the spotlight to celebrate its innate excellence.

Cap Gris-Nez crab paired with chickpeas, confit lemon, and kombu; House-smoked Crisenon trout served with kimchi and horseradish... The menu offers a fresh take on timeless classics, featuring renowned dishes like Blin's famous "macaroni" with Beaufort cheese and truffle, sustainably caught wild fish accompanied by artichoke, parsley, and a vin jaune sauce, or grilled urchins with samphire, shellfish, and a lovage garnish. Of course, the classic pedigree beef with Dauphine potatoes and peppercorn sauce is not to be overlooked.
When it comes to desserts, the restaurant strives to minimize added sugar while guiding diners through le39V's signature souffl&eacute;s, which range from chocolate to fruit and lemon. Other sweet treats include end-of-season raspberries bathed in the warmth of Indian summer, accompanied by liquorice and a delicate allumette crisp; rice pudding-style oats with fresh grapes and raisin jam soaked in fortified wine, served with oat/liquorice ice cream and oat milk sauce; plum paired with black rice, N. Berger chocolate, and angelica. And let's not forget the delightful offerings on the dessert tray. Bernard Antony and Marie-Anne Cantin curate a selection of aged cheeses, with special mention to Mr. R. Pellegrini for his goat's cheese, alongside a few hidden gems brought from Normandy by the chef himselfMost dishes are available as small plates or appetizers, and every Tuesday brings a new lunch menu for the week, featuring seasonal ingredients and unique offerings like cold plates and hearty salads.

Culinary Delights: A Gourmet Adventure Awaits

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