« Un dîner à Paris » Restaurant Guy Savoy Paris
World's Best Restaurant 2018
Summer closure
From 4th August until lunchtime of 27th August (inclusive)
Reopening for dinner of 27th August
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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.
Raw giant langoustine tail with foie gras and seasonal vegetables; spiced langoustine bouillon.
Rosette of differing tomato varietals, served raw, finished with olive oil and an iced tomato parfait. Tartare of cherry tomatoes and diced tomato flesh with a sherry vinegar jelly; warm layered pastry tart of tomato and basil; tomato vinaigrette.
FISH
FISH
Sautéed medallions of lobster with girolles and a lobster royale; coral sauce perfumed with Espelette pepper; spinach salad served in the shell.
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.
Fillet of sole meunière with sole goujons poached in beurre blanc, with crunchy sole bones; crisp potato cylinder garnished in the style of a ratatouille; potato mousse with seaweed and courgette flowers.
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. Velouté of sweet potato and blackcurrant dressed with chard and blackcurrant; chard gratin flavoured with bay.
Seared medallion of veal sweetbread in a pea husk crumb, with lemon caviar. Petits pois à la française.
Roast cannon of lamb with a breaded confit lamb shank ‘cutlet’ and a Chartreuse of summer vegetables.
DESSERTS
DESSERTS
Whole raspberries with raspberry sorbet, pistachio biscuit and lightly salted pistachios set within a crisp gavotte.
Concealed beneath a crisp polenta tuile, a brunoise of fresh pineapple, a corn biscuit with jalapeño pepper jam and a light pineapple mousse with pineapple sorbet.
Three sheets of crisp puff pastry layered with a light Tahitian vanilla cream.
A ring of sablé biscuit enclosing an almond crisp, whole wild blueberries and a light blueberry mousse, with ice cream and a granité of lemon thyme.
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.
A jelly of raw peas topped with a lightly creamed pea purée, soft-poached egg, a salad of peas and curly watercress with chive oil, and purple Shiso leaves with flavours of cumin.
Vegetable ravioli of lobster with summer vegetables; lobster cream with perfumed with basil.
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.
Sautéed girolles with confit shallots and parsley. Toast spread with confit shallot, parsley and Jabugo ham, with a sauce of girolles.
Artichoke soup with black truffle and Parmesan shavings; layered mushroom brioche spread with truffle butter.
Two-week ‘aged’ duck breast marinated with sweet spices. Velouté of sweet potato and blackcurrant dressed with chard and blackcurrant; chard gratin flavoured with bay.
Textures of haricots verts, with button mushrooms and a melange of salad leaves and seasonal flowers.
Matured cheeses.
Whole raspberries with raspberry sorbet, pistachio biscuit and lightly salted pistachios set within a crisp gavotte.
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
