«Un dîner à Paris» Restaurant Guy Savoy Paris
World's Best Restaurant 2020
After our long-awaited reopening several weeks ago,
we are delighted to be able to welcome guests throughout July and August.
We greatly look forward to seeing you once again.
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 €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
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.
Chargrilled langoustines, langoustine bouillon with almond milk, artichoke poivrade and textures of fennel; langoustine heads stuffed with a coral Royale.
Flavours, textures and colours of tomato varietals.
FISH
FISH
Lobster poached in a spiced lobster bouillon, with grilled young summer vegetables. To accompany, lobster claws with a condiment of lobster coral.
Whole-roasted red mullet, served with a courgette flower stuffed with red mullet and monkfish liver; mullet jus finished with its liver.
Delicately steamed John Dory; potatoes cooked in seaweed butter; shellfish steamed with sea-side flavours.
Fillet of salmon marinated in olive oil, ‘cooked’ on ice with lemon pearls; Pak Choi, chervil jelly cubes and hot lemongrass-scented consommé.
MEAT, POULTRY & OFFAL
MEAT, POULTRY & OFFAL
Stuffed free-range hen roasted in a salt dough crust with confit potatoes and sweet potatoes, roasted livers, and a sabayon of vin jaune.
Roast saddle of lamb stuffed with confit milk-fed lamb shoulder. Roasted lamb cutlet with tomato farcie; ragoût of haricot beans with tomato.
Nuggets of seared veal sweetbread with a carrot timbale of petits pois à la française, served with veal jus.
Roasted saddle of veal with ribbons of chard and leek confit in jus, with a veal sauce. To accompany, pommes dauphine.
ENTREMETS
ENTREMETS
Kohlrabi root and leaves marinated in citrus, with a jus of young vegetable tops seasoned with freshly grated horseradish.
A PREPARATION OF CHEESE
A PREPARATION OF CHEESE
Fresh goat cheese cream with a cress coulis, beneath a fine toasted bread tuile.
DESSERTS
DESSERTS
Tomatoes and raspberries in differing textures: gaspacho, tartare and sorbet; with vanilla and basil.
A medley of strawberries: raw, as a compote and in a strawberry emulsion; combined with Cubeb pepper and mint, with a yoghurt ice cream.
Three sheets of crisp puff pastry layered with a light Tahitian vanilla cream.
Rhubarb in several preparations: fresh rhubarb with rhubarb compote, flan and rhubarb crisp, served with a patchouli 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
€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.
Delicately steamed John Dory; potatoes cooked in seaweed butter; shellfish steamed with sea-side flavours.
Slices of braised and roasted duck foie gras in a bouillon infused with apricot kernels and blackcurrant buds; ‘muesli’ and confit apricots
Artichoke soup with black truffle and Parmesan shavings; layered mushroom brioche spread with truffle butter.
Roasted saddle of veal with ribbons of chard and leek confit in jus, with a veal sauce. To accompany, pommes dauphine.
Kohlrabi root and leaves marinated in citrus, with a jus of young vegetable tops seasoned with freshly grated horseradish.
Matured cheeses.
Tomatoes and raspberries in differing textures: gaspacho, tartare and sorbet; with vanilla and basil.
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
