«Un dîner à Paris» Restaurant Guy Savoy Paris
World's Best Restaurant 2020
LE « CHIBERTA - TRAITEUR AVEC GUY SAVOY »
propose, 7 jours sur 7 : des plats et des desserts du restaurant, des menus du Chiberta et des plats à partager à deux, quatre ou six, des vins de nos vignerons, des huîtres, des charcuteries de nos producteurs …
Découvrez sur www.lechiberta.com
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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 langoustines tails with foie gras and seasonal vegetables; langoustines heads stuffed with a coral Royale, with spiced langoustine bouillon.
Slice of roasted and braised duck foie gras, ribbons of confit red beetroot, ‘muesli’, duck consommé.
FISH
FISH
Medallions of sautéed lobster with rolled green cabbage, Lollo Rossa with lobster, armoricaine sabayon with lobster sauce.
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 ribbons of chard ribs, with a sea bass jus infused with sweet spices.
Black Cod in a ballotine of orache leaves, with seasonal vegetables and mushrooms and a red wine sauce.
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.
Fillet of roast duckling with a gâteau of duck liver, accompanied by sautéed vegetables and mushrooms.
To accompany, a seasonal salad with a duck jus vinaigrette, fried spring onions and confit duckling legs.
Seared veal sweetbread, chestnut gnocchi, chestnut crisp, sweetbread jus.
Roast saddle of veal with root vegetables perfumed with blackcurrant sage; spinach and mushroom gratin, with a sauce of veal.
ENTREMETS
ENTREMETS
Fondant turnip with horseradish cream and wasabi leaf.
A PREPARATION OF CHEESE
A PREPARATION OF CHEESE
Saint Nectaire cheese with fine slivers of button mushroom and mushroom powder; milk infused with Saint Nectaire rind, cubed red wine jelly.
DESSERTS
DESSERTS
Royale of chestnut cream with quince sorbet and poached quince, perfumed with Kaffir lime, beneath chestnut leaf crisps.
Apple in contrasting textures: raw, cooked, warm, iced, juiced and as a crisp, served with a granité of apple and yuzu.
A marriage of mango and saffron; mango sorbet, saffron sabayon, mango mousse and fresh mango.
Chocolate biscuit and cacao pain de mie crisps; cacao sorbet and hot chocolate sauce.
Three sheets of crisp puff pastry layered with a light Tahitian vanilla cream.
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.
Slice of roasted and braised duck foie gras, ribbons of confit red beetroot, ‘muesli’, duck consommé.
Artichoke soup with black truffle and Parmesan shavings; layered mushroom brioche spread with truffle butter.
Roast saddle of veal with root vegetables perfumed with blackcurrant sage; spinach and mushroom gratin, with a sauce of veal.
Fondant turnip with horseradish cream and wasabi leaf.
Matured cheeses.
Royale of chestnut cream with quince sorbet and poached quince, perfumed with Kaffir lime, beneath chestnut leaf crisps.
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
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
