«A dinner in Paris» Restaurant Guy Savoy Paris

Best restaurant in the world in 2023
(6th consecutive year)

Restaurant Guy Savoy Paris -  Best restaurant in the world in 2023

Nous serons exceptionnellement ouvert les lundis 5, 12 et 19 décembre.

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Nous serons fermés du vendredi 23 décembre 2022 au mardi 3 janvier 2023 inclus.


MENU "NE CHERCHEZ PAS MIDI A 14H00 !"

MENU "NE CHERCHEZ PAS MIDI A 14H00 !"

Keep it simple!
NE CHERCHEZ PAS MIDI A 14H00 !

Guy Savoy has created a lunch menu
consisting of eight courses

At €260 excluding drinks
At €335 with 4 glasses of wine


Guy Savoy's online store
Gourmet gift boxes

Gourmet gift boxes

> Request a reservation online
The cards

The cards

HOT & COLD STARTERS
Fish
MEAT, POULTRY & OFFAL
ENTREMETS
A PREPARATION OF CHEESE
DESSERTS
HOT & COLD STARTERS

HOT & COLD STARTERS

Artichoke soup with black truffle; layered truffled mushroom brioche and more...
Iced poached oysters, concassé of oysters, granité of seaweed and lemon
Colours of caviar, smoked sabayon
Warm scallops with coastal flvours and herb ‘caviar’
HOT & COLD STARTERS
HOT & COLD STARTERS
Artichoke soup with black truffle; layered truffled mushroom brioche and more...

Artichoke soup with black truffle and Parmesan shavings; layered mushroom brioche spread with truffle butter.

Iced poached oysters, concassé of oysters, granité of seaweed and lemon

Oysters ‘two ways’: whole oysters on oyster purée with a jelly of seawater; tartare of raw oysters with lemon and seaweed granité.

Colours of caviar, smoked sabayon

Caviar cream, caviar vinaigrette and a purée of curly kale and spinach, with Shadi and Baeri caviars and a smoked salted butter sabayon.

Warm scallops with coastal flvours and herb ‘caviar’

Nuggets of lightly warm, marinated scallops with a jus of scallop trimmings split and aromatic herb oil. Seaweed and parsley ‘caviar’.

Fish

Fish

Lobster cooked in its coral, green curry sauce, peppered carrot
Red mullet ‘swimming in the sea’, with mullet liver jus
Salmon ‘frozen’ on ice, hot consommé, lemon pearls
Fish
Fish
Lobster cooked in its coral, green curry sauce, peppered carrot

Coral-basted butter-roasted lobster, carrot cooked in carrot juice with pepper, lobster-carrot ‘stained glass’; lobster head bouillon with green curry.

Red mullet ‘swimming in the sea’, with mullet liver jus

Whole-roasted red mullet with paprika butter, with a mullet jus bound and mullet liver.

Salmon ‘frozen’ on ice, hot consommé, lemon pearls

Fillet of salmon marinated in olive oil, ‘cooked’ on ice with lemon pearls; Pak Choi, chervil jelly cubes and hot lemongrass-scented consommé.

 

 

MEAT, POULTRY & OFFAL

MEAT, POULTRY & OFFAL

Guinea fowl, cabbage, truffl
Seared and roasted medallions of veal, autumn vegetables in a classical style, veal cooking juices
MEAT, POULTRY & OFFAL
MEAT, POULTRY & OFFAL
Guinea fowl, cabbage, truffl

Roasted guinea fowl and pointed cabbage stuffed with black truffle and oie gras.
Roasting juices with black truffle, cabbage ptit farci and guinea fowl giblets.

Seared and roasted medallions of veal, autumn vegetables in a classical style, veal cooking juices

Medallions of roasted veal and seared veal sweetbreads, potato stuffed with confit eal rump, potato purée and potato crisp.
Veal roasting juices and autumn vegetables.

ENTREMETS

ENTREMETS

Cappuccino of Jerusalem Artichoke
ENTREMETS
ENTREMETS
Cappuccino of Jerusalem Artichoke

Jerusalem artichoke cream seasoned with roasted coffee beans and coriander.
Crisp Jerusalem artichoke peel with a vegetable ‘café au lait’ served separately.

A PREPARATION OF CHEESE

A PREPARATION OF CHEESE

Saint-Nectaire with cellar flavours
A PREPARATION OF CHEESE
A PREPARATION OF CHEESE
Saint-Nectaire with cellar flavours

Saint-Nectaire cheese studded with mushrooms, with a button mushroom carpaccio, red wine jelly and a crust of shaved Saint-Nectaire.

DESSERTS

DESSERTS

Autumn in Dauphiné
Quince-blackcurrant, with Sakura flower iced tea
’Open’ mille-feuille with Tahitian vanilla
Grapefruit with autumnal flavours (gluten free)
Pure chocolate ‘tartlet’
Trolley of ice creams, sorbets, dessert jars and traditional biscuits
DESSERTS
DESSERTS
Autumn in Dauphiné

Walnut cream with walnut praline, caramelised walnuts, shaved walnut and a walnut crisp;
Granny Smith apple flesh with Granny Smith sauce, perfumed with ginger.

Quince-blackcurrant, with Sakura flower iced tea

Poached quince with quince paste; blackcurrant jelly, marshmallow and sorbet; iced tea with cherry blossom.

’Open’ mille-feuille with Tahitian vanilla

Three sheets of crisp puff pastry layered with a light Tahitian vanilla cream.

Grapefruit with autumnal flavours (gluten free)

Pink grapefruit in a myriad of textures: grapefruit crisp, grapefruit sorbet, grapefruit jelly and raw grapefruit flesh.
To accompany, chestnut ice, confit chestnut and chestnut tuiles. With notes of aloe vera and smoked tea.

Pure chocolate ‘tartlet’

Chocolate biscuit and cacao pain de mie crisps; cacao sorbet and hot chocolate sauce.

Trolley of ice creams, sorbets, dessert jars and traditional biscuits

Ice creams and sorbets, rice pudding, crème caramel, chocolate mousse, spiced prunes in wine, diamond shortcake, macaroons, marshmallows, cheesecake and tartlets.

Discover the place
Discover the place
Restaurant Guy Savoy Paris
Restaurant Guy Savoy Paris
Restaurant Guy Savoy Paris - Discover the place
"Belles Bacchantes" dining room
"Vert Galant" dining room
"Bibliothèque" dining room
"Bouquinistes" dining room
"Scènes de Paris" dining room
"Académies" dining room
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Restaurant Guy Savoy Paris Restaurant Guy Savoy Paris

High ceilings and a chandelier worthy of Mount Olympus!

Because that old charmer King Henry prancing on the Pont Neuf remains in the hearts of all those who love life.

The library dining room for intimate meals.

A tribute to the Parisian booksellers along the quays of the Seine who bring such joy to passers-by.

This corner room affords two stunning views, one over the Institut de France and the other over the Seine!

With its proximity to the French Academies and vast central table, you’d think it was an ‘immortal’!

Portrait of Guy Savoy

Portrait of Guy Savoy

Portrait of Guy Savoy by People Network

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Privatisation

Privatisation

All of our restaurant, as well as our lounges, can be privatized.

For any request for information,
We invite you to contact
Christophe Leboursier and his team
+ 33 (0) 1 43 80 40 61
reserv@guysavoy.com

Practical information
Practical information
Restaurant Guy Savoy - Monnaie de Paris

RESTAURANT GUY SAVOY
11, quai de Conti
75006  PARIS - FRANCE

Tel: +33 1 43 80 40 61
Fax: +33 1 46 22 43 09
E-mail : reserv@guysavoy.com

A la Carte: € 250 excluding drinks

Set Menu: ‘Colours, Textures and Flavours’

Our menu exists in English, Korean, Japanese, Chinese and Russian.

The Restaurant is open from Tuesday to Friday and on Saturday evening. Lunch from 12 noon to 2 p.m and dinner from 7 p.m to 10:30 p.m

To ensure perfect harmony with the elegant, aesthetic atmosphere of our restaurant, men are asked to wear a dinner jacket.

  • Valet parking
  • Air conditioning
  • 6 spaces with different volumes
  • Private restaurant bookings on Sundays and Mondays.
  • Access:
    Metro station Pont Neuf, line 7 - Bus No. 27, 24, 58, 70
  • Public car parks: 27 rue Mazarine and Quai des Orfèvres
Restaurant Guy Savoy - Monnaie de Paris