« Un dîner à Paris » Restaurant Guy Savoy Paris
World's Best Restaurant 2018
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.
Nuggets of seared veal sweetbread, parsley purée, confit lemon.
Raw giant langoustine tail with foie gras and seasonal vegetables; spiced langoustine bouillon.
Mushroom Royale, sautéed mushrooms and spinach, mushroom jus.
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.
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 with smoked aubergine ravioli, aubergine chutney and sauce vigneronne.
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.
Braised duck foie gras with root vegetables; duck bouillon infused with Genmaicha green tea.
Seared veal chop with a boulangère black truffle and potato gratin; veal and black truffle sauce.
ENTREMETS
ENTREMETS
Fondant of carrot filled with a carrot purée, with pickled carrot ‘scales’ and grilled baby gem lettuce.
A PREPARATION OF CHEESE
A PREPARATION OF CHEESE
36-month aged Comté cheese with a crisp mushroom and fresh walnut parcel.
DESSERTS
DESSERTS
Sablé pastry enclosing tapioca pearls infused with Kaffir lime, fresh mango and passion fruit sorbet, coconut mousse with sweet spices.
Iced chestnut parfait on a Granny Smith apple marmalade with a chestnut flour sablé crisp, served with a green apple granité.
Three sheets of crisp puff pastry layered with a light Tahitian vanilla cream.
Poached quince with quince sorbet, white heather honey crème légère and a soft buckwheat biscuit.
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.
Oysters ‘two ways’: whole oysters on oyster purée with a jelly of seawater; tartare of raw oysters with lemon and seaweed granité.
Médaillons de homard tiédis, raviole de betterave confite et farcie au salpicon de homard, « vinaigrette sèche » de homard et betterave, crème de homard à la betterave et râpée de citron cédrat.
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.
Mushroom Royale, sautéed mushrooms and spinach, mushroom jus.
Artichoke soup with black truffle and Parmesan shavings; layered mushroom brioche spread with truffle butter.
Braised duck foie gras with root vegetables; duck bouillon infused with Genmaicha green tea.
Fondant of carrot filled with a carrot purée, with pickled carrot ‘scales’ and grilled baby gem lettuce.
Matured cheeses.
Poached quince with quince sorbet, white heather honey crème légère and a soft buckwheat biscuit.
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
