«Un dîner à Paris» Restaurant Guy Savoy Paris
World's Best Restaurant 2020
Autumn programme at 11 quai de Conti :
French art de vivre and gastronomic pleasure !
Menu "Digital" €130
The perfect antidote to the global slump…
The ‘Menu DIGITAL’ table has become… FIVE tables!
Each day for lunch, Restaurant Guy Savoy reserves five tables for guests who wish to experience – or to revisit – the delights of a French gourmet restaurant, but who might hesitate to do so!
Guests may choose a starter, a main course and a dessert from a curated selection of dishes from our menu, for the exclusive price of €130.
Our sommelier will offer a selection of accompanying wines, as well as spirits (from 1 cl).
This offer is reserved exclusively for web users. Please arrive by noon.
CLICK HERE TO SUBMIT AN ONLINE BOOKING REQUEST
Here’s to better days ahead!
HOT & COLD STARTERS
HOT & COLD STARTERS
Oysters ‘two ways’: whole oysters on oyster purée with a jelly of seawater; tartare of raw oysters with lemon and seaweed granité.
Boned Skate wing poached in court-bouillon; concassé of oysters, fresh caviar, caviar vinaigrette and caviar cream; turned new potatoes, cauliflower florets and artichoke triangles poached in a fish fumet.
Artichoke soup with black truffle and Parmesan shavings; layered mushroom brioche spread with truffle butter.
Raw giant langoustine tail with foie gras and seasonal vegetables; spiced langoustine bouillon.
Green and yellow French beans, sautéed young girolles and roasted duck foie gras, ‘muesli’ crumble, cress coulis.
FISH
FISH
Medallions of sautéed lobster; vegetable ravioli of lobster, chard and lobster jus infused with cardamon, with a hint of citrus.
Whole-roasted red mullet served with mushrooms and squid. Red mullet jus bound with red mullet liver.
Lightly baked John Dory with a ravigote flavoured with sea herbs; shellfish en papillote, ‘marinière’ jus with mushrooms.
Fillet of skin-on sea bass grilled with its scales, accompanied by braised fennel with nasturtiums and chives; served with a salad of fennel and seared bass cheeks.
Fillet of sole meunière with sole goujons poached in beurre blanc, with crunchy sole bones; rose of celeriac cooked in a seaweed crust, seasoned with bottarga, lemon and capers.
MEAT, POULTRY & OFFAL
MEAT, POULTRY & OFFAL
Seared paleron (beef shoulder) and Wagyu with ‘serpentin’ confit vegetables. Seasonal salad with a beef jus vinaigrette, fried spring onions and beef paleron carpaccio.
Stuffed free-range hen with confit salsify, young turnips, mushrooms and chicken livers, roasted in a salt dough; poultry jus with a sabayon of vin jaune.
Roast saddle of lamb with a caillette of confit lamb and onion, served with both lamb and cress jus. Secondly, a cassolette of seared lamb offal in lamb jus, followed by confit lamb with an onion cream.
Nuggets of seared veal sweetbread with a carrot timbale of petits pois à la française, served with veal jus.
Roasted saddle of veal, seasonal vegetables in a papillote of cabbage, with a sauce of veal.
ENTREMETS
ENTREMETS
Fondant turnip with horseradish cream and wasabi leaf.
A PREPARATION OF CHEESE
A PREPARATION OF CHEESE
Crisp kadaif pastry with fresh goats’ cheese, pollen and nettle cream.
DESSERTS
DESSERTS
Oranges set in a hibiscus jelly with raspberry-hibiscus granité, perfumed with notes of Timut pepper, and orange zest crisps.
Thinly cut sweet potato cooked in clarified butter with acacia honey; glazed peach slices served with a peach sorbet and peach granité.
Contrasts of cold peach, iced sorbet and iced granité, and warm, butter-poached sweet potato.
Three sheets of crisp puff pastry layered with a light Tahitian vanilla cream.
Rhubarb in several preparations: fresh rhubarb with rhubarb compote, flan and rhubarb crisp, served with a patchouli emulsion.
Chocolate biscuit and cacao pain de mie crisps, cacao sorbet and warm chocolate emulsion with a chocolate sauce.
Ice creams and sorbets, rice pudding, crème caramel, chocolate mousse, spiced prunes in wine, diamond shortcake, macaroons, marshmallows, cheesecake and tartlets.
Set Menu: ‘Colours, Textures & Flavours’ In 13 Courses… Or More!
Served for the entire table - Excluding drinks
€490.00
Set Menu: ‘Colours, Textures & Flavours’ In 13 Courses… Or More!
Amuse bouche.
Tartare of raw oysters with lemon and seaweed granité.
Shellfish in differing preparations: medallion of poached lobster, salpicon of crab and currycomb crab jelly.
Caviar cream, caviar vinaigrette and a purée of haricots verts with Royal and Baeri caviars and a smoked Baeri caviar sabayon.
Lightly baked John Dory with a ravigote flavoured with sea herbs; shellfish en papillote, ‘marinière’ jus with mushrooms.
Green and yellow French beans, sautéed young girolles and roasted duck foie gras, ‘muesli’ crumble, cress coulis.
Artichoke soup with black truffle and Parmesan shavings; layered mushroom brioche spread with truffle butter.
Roasted saddle of veal, seasonal vegetables in a papillote of cabbage, with a sauce of veal.
Fondant turnip with horseradish cream and wasabi leaf.
Matured cheeses.
Oranges set in a hibiscus jelly with raspberry-hibiscus granité, perfumed with notes of Timut pepper, and orange zest crisps.
A crisp tube concealing a dark chocolate mousse, cacao sorbet and a sea salt biscuit, served with a warm chocolate sauce.
Ice creams and sorbets, rice pudding, crème caramel, chocolate mousse, spiced prunes in wine, diamond shortcake, macaroons, marshmallows, cheesecake and tartlets.
The place
Portrait of Guy Savoy
Portrait of Guy Savoy by People Network
Privatizations
Practical information
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
