Le Grand Véfour, the first grand restaurant in Paris, France, was opened in the arcades of the Palais-Royal in 1784 by Antoine Aubertot, as the Café de Chartres, and was purchased in 1820 by Jean Véfour, who was able to retire within three years, selling the restaurant to Jean Boissier. A list of regular customers over the last two centuries includes most of the heavyweights of French culture and politics, along with the tout-Paris. Sauce Mornay was one of the preparations introduced at the Grand Véfour. Closed from 1905 to 1947, a revived Grand Véfour opened with the celebrated chef Raymond Oliver in charge in the autumn of 1948. Jean Cocteau designed his menu. The restaurant, with its early nineteenth-century neoclassical décor of large mirrors in gilded frames and painted supraportes, c