«A dinner in Paris» Restaurant Guy Savoy Paris

Best restaurant in the world in 2020

Restaurant Guy Savoy Paris -  Best restaurant in the world in 2020

The Restaurant Guy Savoy will be closed from Sunday July 31 to Wednesday August 31 for lunch included.
We will be delighted to welcome you again from Wednesday August 31 at dinner.


However, we will be at your disposal to take your reservations at 01.43.80.40.61 from Tuesday August 23, from 9 a.m. to 5 p.m.

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
‘Bursting’ tomato
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.

‘Bursting’ tomato

Tomato trompe-l’oeil with tomato water and a jelly of balsamic vinegar.
Tomato tartare with ginger, sauce vierge of cherry tomatoes and redcurrants. Layered tomato confit, tomato granité with basil, and tomato and herb ‘stained glass’.

Fish

Fish

Roasted lobster with curried lobster head ragoût
Red mullet 'swimming in the sea', courgette flowers, mullet liver jus perfumed with saffron
Salmon ‘frozen’ on ice, hot consommé, lemon pearls
Fish
Fish
Roasted lobster with curried lobster head ragoût

Roasted lobster with lobster head in green curry; spinach and lobster meat salpicon. Roasted sweet potato, lobster cream with spinach, and a coral and cabbage crisp.

 

 

Red mullet 'swimming in the sea', courgette flowers, mullet liver jus perfumed with saffron

Whole-roasted red mullet served with a courgette flower stuffed with mullet and monkfish livers.
Crisp flower petals and lightly sautéed green and yellow courgette ribbons. Mullet liver jus with saffron.

 

 

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 with girolles in differing preparations
Roasted and seared veal, vegetable garden parcels, veal cooking juices
MEAT, POULTRY & OFFAL
MEAT, POULTRY & OFFAL
Guinea fowl with girolles in differing preparations

Guinea fowl roasted with parsley butter and wholegrain mustard. Girolle purée with guinea fowl jus, girolle tempura and sautéed girolles.
To accompany, a mélange of seasonal salad with a vinaigrette of guinea fowl livers, vinegar-marinated girolles and bread croûtons.

Roasted and seared veal, vegetable garden parcels, veal cooking juices

Roasted veal fillet and veal sweetbreads, delicate parcels of young peas, carrots and spring onions.
Young peas à la française, veal sweetbread scratchings, and a sauce of veal cooking juices.

 

 

ENTREMETS

ENTREMETS

Summer vegetables
ENTREMETS
ENTREMETS
Summer vegetables

Summer vegetables

A PREPARATION OF CHEESE

A PREPARATION OF CHEESE

'Fromage blanc au vert’
A PREPARATION OF CHEESE
A PREPARATION OF CHEESE
'Fromage blanc au vert’

Fromage blanc emulsion with chive jelly, chive purée and chive oil, served with thinly sliced bread.

DESSERTS

DESSERTS

‘Variations on apricot’
Redcurrant-raspberry, ‘thé-d’été’ summer tea with cherry blossom flower
’Open’ mille-feuille with Tahitian vanilla
Textures of rhubarb and strawberry (gluten free)
Pure chocolate ‘tartlet’
Trolley of ice creams, sorbets, dessert jars and traditional biscuits
DESSERTS
DESSERTS
‘Variations on apricot’

Layered apricots in jelly and preserved apricots with a basil mousse and dacquoise biscuit.
Apricot sorbet and basil granité, almond emulsion with roasted apricot.

Redcurrant-raspberry, ‘thé-d’été’ summer tea with cherry blossom flower

Compote of raspberries with raspberry coulis and raspberry jelly.
Redcurrant ‘zéphir’, redcurrant sorbet and whole redcurrants. Iced tea with cherry blossom.

’Open’ mille-feuille with Tahitian vanilla

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

Textures of rhubarb and strawberry (gluten free)

Rhubarb four ways: poached, iced, cooked and raw. Strawberries in differing textures, with notes of lemon thyme.

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