«A dinner in Paris» Restaurant Guy Savoy Paris

Best restaurant in the world in 2024
(7th consecutive year)

Restaurant Guy Savoy Paris -  Best restaurant in the world in 2024

We will be exceptionally open Monday, December 18th for lunch and dinner.

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

Iced poached oysters, concassé of oysters, granité of seaweed and lemon
Artichoke soup with black truffle; layered truffled mushroom brioche and more...
Today, 11 quai de Conti
Colours of caviar, smoked sabayon
Whole scallops in an autumnal style
Colours of autumn
HOT & COLD STARTERS
HOT & COLD STARTERS
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.

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.

Today, 11 quai de Conti

Seasonal suggestion.

Colours of caviar, smoked sabayon

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

Whole scallops in an autumnal style

Warm scallops with a sauce of scallop trimmings and champagne, mushrooms and scallop roe crisp.

Colours of autumn

Sautéed, braised or confit autumnal egetables and mushrooms.


Fish

Fish

'Raw/cooked' lobster with coral, with a carrot-lobster crisp
Meunière of gilt-head bream, with bream en civet
Giant turbot, served warm, with sea herbs
Fish
Fish
'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.

Meunière of gilt-head bream, with bream en civet

Tronçon of gilt-head bream roasted in a meunière style; cauliflwer cooked in a seaweed crust, with grilled bream belly and sauce vigneronne.

Giant turbot, served warm, with sea herbs

Slices of steamed giant turbot, potato purée with turbot trimmings, young sea herbs, turbot jus.

MEAT, POULTRY & OFFAL

MEAT, POULTRY & OFFAL

Brochette of crispy and tender veal sweetbreads, garden and forest garnish
Three preparations of guinea fowl with chestnuts
Whole-roasted grilled pigeon, confit 'ptits choux', pigeon liver jus
MEAT, POULTRY & OFFAL
MEAT, POULTRY & OFFAL
Brochette of crispy and tender veal sweetbreads, garden and forest garnish

Brochette of seared veal sweetbreads, mushrooms and green beans in a potato crisp, with roasting juices.


Three preparations of guinea fowl with chestnuts

Guinea fowl breast poached in chestnut milk, caillette of roasted guinea fowl legs,
chestnut Royale with guinea fowl livers, salsify, chestnuts and guinea fowl jus.

Whole-roasted grilled pigeon, confit 'ptits choux', pigeon liver jus

Pigeon roasted whole on embers with confit and oasted Brussels sprouts.
Pigeon jus bound with pigeon giblets, with crisp pigeon skin and crushed hazelnuts.

DESSERTS

DESSERTS

’Open’ mille-feuille with Tahitian vanilla
Pure chocolate ‘tart’
Trolley of ice creams, sorbets, dessert jars and traditional biscuits
Exotic fruits in different textures and temperatures
Autumnal pear, quince and chestnut
'Hot & cold' 'café noisette' soufflé
DESSERTS
DESSERTS
’Open’ mille-feuille with Tahitian vanilla

Three sheets of crisp puff pastry layered with a light Tahitian vanilla cream.
Served with a vanilla water infused for 48 hours with vanilla pods.

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.

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

Ice creams and sorbets, rice pudding, crème caramel, chocolate mousse, fruit flan,
diamond shortcakes, macarons, marshmallows, langues de chat tuiles, and tartlets.

Exotic fruits in different textures and temperatures

Compote of mango with cooked and confit pineapple.
Orange flower water ice and crisp meringue grissini flavoured with Persian black lime.

Autumnal pear, quince and chestnut

Quince paste with poached quince and quince sorbet. Roasted pear with pear and pink peppercorn sorbet.
Confit hestnut, chestnut cream, crisp chestnut flour sablé biscuit and autumn leaf tuiles

'Hot & cold' 'café noisette' soufflé

Soufflé of Bougogne hazelnuts, coffee sorbet and coffee tuile, with a lemon iced tea.

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