«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

Six salons aux volumes différents - Possibilité de privatiser le restaurant - Service voiturier

RESERVATION REQUEST

RESERVATION REQUEST

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
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
Skate wing ‘cooled’ with caviar, petit Breton ragoût
Textures and temperatures of green and white asparagus
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.

Skate wing ‘cooled’ with caviar, petit Breton ragoût

Whole skate wing poached in court-bouillon, removed from the bone and garnished with a concassé of oysters and caviars,
on top of a caviar vinaigrette and caviar cream.To accompany, turned new potatoes, cauliflower tips and artichoke triangles poached in a fish fumet.

Textures and temperatures of green and white asparagus

Steamed green asparagus, grilled white asparagus, sauce Lauris, pickled caper leaves. ■

Fish

Fish

Red mullet ‘swimming in the sea’, with mullet liver jus
'Raw/cooked' lobster with coral, with a carrot-lobster crisp
Steamed John Dory, razor clam marinière, green parsley
Fish
Fish
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.

'Raw/cooked' lobster with coral, with a carrot-lobster crisp

’Half-raw/half-cooked’ lobster with lobster jus bound with a Sable carrot purée.
To accompany, coral condiment with crisp lobster knuckles, carrot tops in carotene, and lobster carrot tuiles.

Steamed John Dory, razor clam marinière, green parsley

Steamed John Dory with champagne beurre blanc, parsley coulis marinière, warm razor clams and buttered confit ratte potatoes.

MEAT, POULTRY & OFFAL

MEAT, POULTRY & OFFAL

Guinea fowl cooked three ways, sauce suprême, salad of guinea fowl livers
'Crispy/tender' veal sweetbread, young peas, homage to Léonie
Roasted milk-fed lamb with herbed ‘jus-bouillon’ and a light vol-au-vent
MEAT, POULTRY & OFFAL
MEAT, POULTRY & OFFAL
Guinea fowl cooked three ways, sauce suprême, salad of guinea fowl livers

Guinea fowl breast studded with parsley and mustard butter, with glazed leg and crispy skin.
A medley of salad leaves and young shoots seasoned with a vinaigrette of guinea fowl livers.

'Crispy/tender' veal sweetbread, young peas, homage to Léonie

Seared veal sweetbread, petits pois à la française, veal sweetbread tuile, veal jus.

Roasted milk-fed lamb with herbed ‘jus-bouillon’ and a light vol-au-vent

Roasted saddle of lamb and lamb ribs with aromatic herbs and a bouillon of grilled aubergine.
Grilled lamb fat and seasonal vegetables within a crisp potato vol-au-vent.

DESSERTS

DESSERTS

’Open’ mille-feuille with Tahitian vanilla
Red strawberry and black liquorice
Rhubarb, apple, celery
Pure chocolate ‘tart’
'Hot & cold’ raspberry soufflé, cherry blossom iced tea
Trolley of ice creams, sorbets, dessert jars and traditional biscuits
DESSERTS
DESSERTS
’Open’ mille-feuille with Tahitian vanilla

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

Red strawberry and black liquorice

Textures of strawberry : strawberry jelly, emulsion, ice cream and raw strawberry. Liquorice cream, sablé tuile and crisp meringues.


Rhubarb, apple, celery

Côtes de rhubarbe, pomme et céleri autour
Iced rhubarb, poached rhubarb, raw rhubarb, rhubarb coulis and rhubarb compote.
Apple ice and emulsion with raw and caramelised apples. Celery in oil with a celery granité.

Pure chocolate ‘tart’

A dessert entirely composed of chocolate : ‘bottomless’ chocolate soufflé tart with crisp tuiles,
chocolate ice cream and warm chocolate emulsion, chocolate sauce and grated chocolate.

'Hot & cold’ raspberry soufflé, cherry blossom iced tea

Soufflé in varying textures and temperatures. Acidulated raspberry with notes of green tea with cherry blossom.

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

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