« Un dîner à Paris » Restaurant Guy Savoy Paris
World's Best Restaurant 2018
New Menu - Lunch
Seven courses € 250
with Champagne and wine € 320
Menu "Digital" €130
Each day for lunch, Guy Savoy reserves one table for guests wishing to discover – or rediscover – the delights of a French gourmet restaurant, but who hesitate.
Guests may choose a starter, main course and dessert from a curated selection of dishes from our menu, for the exclusive price of €130.
Our sommelier will offer wines by the glass from € 10.
This offer is reserved exclusively for web users. Please arrive by noon.
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.
Pastry-sealed cocotte of root vegetables with a Paimpol bean purée. Spinach and mustard shoots with lovage butter.
Sea urchin Royale, salmon caviar and lemon pearls. Sea urchin roe with sautéed spinach.
Chicory leaves braised in poultry stock interwoven with fine slices of foie gras. Cooked à la plancha and seasoned with a truffle jus finished with butter.
Raw giant langoustine tail with foie gras and seasonal vegetables; spiced langoustine bouillon.
FISH
FISH
Roasted lobster with lobster ravioli and seasonal vegetables in jus with a saffron sauce.
Whole-roasted red mullet served with mushrooms and squid. Red mullet jus bound with red mullet liver.
Fillet of salmon marinated in olive oil, ‘cooked’ on ice with lemon pearls; Pak Choi, chervil jelly cubes and hot lemongrass-scented consommé.
Lightly baked John Dory with a ravigote flavoured with sea herbs; shellfish en papillote, ‘marinière’ jus with mushrooms.
Steamed black cod, confit potato and sautéed mushrooms; sauce vigneronne with red wine.
MEAT, POULTRY & OFFAL
MEAT, POULTRY & OFFAL
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.
Seared paleron (beef shoulder) and Wagyu with ‘serpentin’ confit vegetables. Seasonal salad with a beef jus vinaigrette, fried spring onions and beef paleron carpaccio.
Two-week ‘aged’ duck breast marinated with sweet spices; grilled squash and cardoon gratin.
Medallion of veal sweetbread seared with vadouvan spices in a parsley crumb. Chestnut purée with confit chestnuts and sautéed mushrooms.
DESSERTS
DESSERTS
Sorbet of grapefruit and fresh pomelo flavoured with vanilla, sandwiched within Nepalese black tea sablé biscuits with a wasabi mousse and confit zest.
A ring of meringue enclosing a passion fruit foam, fresh mango, tapioca pearls and a coconut sorbet. Served with a coconut and lime sauce seasoned with Andaliman pepper.
Three sheets of crisp puff pastry layered with a light Tahitian vanilla cream.
Iced Piedmont hazelnut parfait with lemon-scented blanc en neige, salted hazelnut crumble and lemon caviar.
A crisp tube concealing a dark chocolate mousse, cacao sorbet and a sea salt biscuit, served with a chocolate cromesquis.
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
€445.00
Set Menu: ‘Colours, Textures & Flavours’ In 13 Courses… Or More!
Amuse bouche.
Tartare of raw oysters with seaweed and lemon granité.
Poached lobster medallions on a tartare of lobster and roasted avocado. Grapefruit flesh with a Timut pepper bouillon.
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.
Artichoke soup with black truffle and Parmesan shavings; layered mushroom brioche spread with truffle butter.
Two-week ‘aged’ duck breast marinated with sweet spices; grilled squash and cardoon gratin.
Confit paysanne root vegetables in a vegetable jus with black truffle.
Matured cheeses.
Iced Piedmont hazelnut parfait with lemon-scented blanc en neige, salted hazelnut crumble and lemon caviar.
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
Monnaie de Paris
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, 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
