«Un dîner à Paris» Restaurant Guy Savoy Paris
World's Best Restaurant 2020
MENU “DIGITAL”
MENU “DIGITAL”
Each day for lunch, Restaurant Guy Savoy reserves one table 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 €150.
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
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.
Artichoke soup with black truffle and Parmesan shavings; layered mushroom brioche spread with truffle butter.
Caviar cream, caviar vinaigrette and a purée of curly kale and spinach, with Shadi and Baeri caviars and a smoked salted butter sabayon.
Steamed langoustine with a bouillon of langoustine claws infused with Earl Grey tea and a second bouillon bound with a purée of lentils;
confit Jerusalem artichokes and grated bergamot; langoustine head stuffed with a coral Royale.
Alternating layers of foie gras and chicory braised in poultry jus, cooked à la plancha and seasoned with a butter and truffle emulsion.
FISH
FISH
Roasted lobster, lobster coral béarnaise, and lobster bisque with red wine; bisque-poached cauliflower and fine cauliflower crisps.
Whole-roasted red mullet served with two petits farcis of Treviso lettuce with mullet and monkfish livers. To accompany, beetroot crisps and a mullet liver jus.
Grilled scale-on sea bass, steamed over pointed cabbage with orache leaves roasted with juniper, with a jus of sweet spices, finished with grated cured sea bass.
Steamed fillet of sole with a sauce of roasted sole bones bound with white sole skin.
Crisp black sole skin, confit salsify with a ‘cake’ of sole mousse.
MEAT, GAME & OFFAL
MEAT, GAME & OFFAL
Pastry-sealed steamed marmite of feathered game, foie gras and choucroute.
To accompany, wild mushrooms with a slice of seared foie gras and a light game sauce.
Seared marbled Wagyu beef with a caillette of confit onion stuffed with braised oxtail; tartare of Blonde Aquitaine beef paleron bound with homemade mustard,
with a seasonal salad dressed in a beef jus vinaigrette; sabayon of bone marrow emulsion, with shoestring potatoes.
Seared veal sweetbreads with a pomme maxime potato crisp, coloured vegetable ravioli filled with a bouillon of veal,
wild mushrooms and aromatic herbs, with confit cardoon and a veal sauce.
Saddle of veal roasted with a medley of pepper (long pepper, Cubeb pepper and Sichuan pepper), confit salsify in a papillotte of Cavolo Nero cabbage,
and roasted veal sauce with vegetables. Served with pommes dauphine.
ENTREMETS
ENTREMETS
Ravioli of kohlrabi with horseradish cream, wasabi leaf oil, black radish jus and kohlrabi, dressed with grated horseradish.
A PREPARATION OF CHEESE
A PREPARATION OF CHEESE
Sabayon of young mimolette cheese with sherry, walnut kernels, shavings of aged mimolette, and vegetable charcoal crackers.
DESSERTS
DESSERTS
Coffee mousse, coffee praliné and coffee crisp. Lemon cream, lemon marmalade,
lemon ice and lemon sauce, with grated black cardamom.
Carrot meringue garnished with praliné and crushed hazelnut, with carrot purée and hazelnut emulsion.
Confit kumquats frosted with orange and ginger, with carrot crisps and confit carrot.
Three sheets of crisp puff pastry layered with a light Tahitian vanilla cream.
Golden Delicious and Granny Smith apples in jelly, with buck-wheat ice cream, apple compote
and an emulsion of apple and Cumbawa lemon. Served with apple crisps, apple beignets and an apple emulsion.
Chocolate biscuit and cacao pain de mie crisps; cacao sorbet and hot 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
€530.00
Set Menu: ‘Colours, Textures & Flavours’ In 13 Courses… Or More!
Amuse bouche.
Tartare of raw oysters with lemon and seaweed granité.
Warm scallops with a sauce made from scallop trimmings and champagne, split with lamb’s lettuce oil. Lamb’s lettuce and hazelnut pesto,
with lamb’s lettuce pesto crisps and a puffed rice flour and scallop roe spaghetti crisp.
Caviar cream, caviar vinaigrette and a purée of curly kale and spinach, with Shadi and Baeri caviars and a smoked salted butter sabayon.
Steamed fillet of sole with a sauce of roasted sole bones bound with white sole skin.
Crisp black sole skin, confit salsify with a ‘cake’ of sole mousse.
Roasted lobster, lobster coral béarnaise, and lobster bisque with red wine; bisque-poached cauliflower and fine cauliflower crisps.
Artichoke soup with black truffle and Parmesan shavings; layered mushroom brioche spread with truffle butter.
Roasted guinea fowl and pointed cabbage stuffed with black truffle and foie gras.
Roasting juices with black truffle, cabbage petit farci and guinea fowl giblets.
Ravioli of kohlrabi with horseradish cream, wasabi leaf oil, black radish jus and kohlrabi, dressed with grated horseradish.
Matured cheeses.
Carrot meringue garnished with praliné and crushed hazelnut, with carrot purée and hazelnut emulsion.
Confit kumquats frosted with orange and ginger, with carrot crisps and confit carrot.
Chocolate biscuit and cacao pain de mie crisps; cacao sorbet and hot 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
For further information
We invite you to contact
Christophe Leboursier and his team.
+33 1 43 80 40 61
reserv@guysavoy.com
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
