«Un dîner à Paris» Restaurant Guy Savoy Paris
World's Best Restaurant 2020
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.
Raw giant langoustine tail with foie gras and seasonal vegetables; spiced langoustine bouillon.
Carpaccio of scallop with chestnut cream, beef marrow and Baeri caviar.
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.
Steamed black cod with smoked aubergine ravioli, aubergine chutney and sauce vigneronne.
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
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.
Medley of feathered game, foie gras and cabbage, steamed in a pastry-sealed cocotte, served with seared foie gras, wild mushrooms and a light game sauce.
Nuggets of seared veal sweetbread with black truffle potato purée.
ENTREMETS
ENTREMETS
Seared confit salsify filled with a creamed salsify purée; vegetable ‘earth’ and parsley sponge with roasted hazelnuts.
A PREPARATION OF CHEESE
A PREPARATION OF CHEESE
36-month aged Comté cheese with a crisp mushroom and fresh walnut parcel.
DESSERTS
DESSERTS
Blood orange jelly with blood orange ice, perfumed with fennel; croustillant biscuit with orange zest.
Pineapple in several preparations, with smoky notes and a hint of bergamot.
Three sheets of crisp puff pastry layered with a light Tahitian vanilla cream.
Pear in differing textures infused with Damiana leaf and enlivened with notes of Sichuan pepper.
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
€478.00
Set Menu: ‘Colours, Textures & Flavours’ In 13 Courses… Or More!
Amuse bouche.
Tartare of raw oysters with lemon and seaweed granité.
Medallions of lobster with carrot ribbons and a lobster salpicon; ‘dry vinaigrette’ of lobster and carrot, lobster cream and toasted buckwheat.
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.
Alternating layers of foie gras and chicory braised in poultry jus, cooked à la plancha and seasoned with a truffle jus.
Artichoke soup with black truffle and Parmesan shavings; layered mushroom brioche spread with truffle butter.
Savoy cabbage stuffed with braised veal, veal sweetbread, foie gras, mushrooms and a farce of poultry, served with nuggets of seared veal sweetbread.
Seared confit salsify filled with a creamed salsify purée; vegetable ‘earth’ and parsley sponge with roasted hazelnuts.
Matured cheeses.
Blood orange jelly with blood orange ice, perfumed with fennel; croustillant biscuit with orange zest.
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
