«Un dîner à Paris» Restaurant Guy Savoy Paris
World's Best Restaurant 2020
Nous serons exceptionnellement ouverts
lundi 20 décembre, au déjeuner et au dîner.
_________________________
Nous serons fermés
du 24 décembre 2021 au 4 janvier 2022 inclus.
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 €150.
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.
Boned Skate wing poached in court-bouillon; concassé of oysters, caviar, caviar vinaigrette and caviar cream;
turned new potatoes, cauliflower florets and artichoke triangles poached in a fish fumet.
Slices of duck foie gras ‘poché-poêlés’ in an infusion of seasonal mushrooms, with roasted coffee beans; sautéed and crispy mushrooms.
FISH
FISH
Lobster roasted in a papillote of fig leaves, with its claws served separately.
To accompany, a fruit sauce with port, lobster coral condiment, steamed turnips, and lobster consommé with fig leaves.
Whole-roasted red mullet, served with a radicchio caillette stuffed with mullet and monkfish livers. To accompany, beetroot crisps and a mullet liver jus.
Delicately steamed John Dory; potatoes cooked in seaweed butter; shellfish steamed with sea-side flavours.
Sea bass grilled with its scales and steamed over pointed cabbage; orache leaves roasted with juniper, and a jus of sweet spices.
Finished with shavings of cured sea bass.
MEAT, POULTRY & OFFAL
MEAT, POULTRY & OFFAL
Free-range hen roasted in a salt and cereal crust; duo of squash- confit, and stuffed and gratinated with Comté;
sautéed chicken livers with a sabayon of vin jaune and chicken jus.
Seared marbled Wagyu beef, homemade mustard and confit black shallot.
Braised oxtail, autumnal salad seasoned with a beef jus vinaigrette, fried spring onion and beef paleron carpaccio.
Seared veal sweetbreads, chestnut ravioli filled with a herbed veal bouillon, chestnut crisps.
Roasted saddle of veal, ribbons of chard, celery and confit salsify in veal jus.
To accompany, pommes dauphine.
ENTREMETS
ENTREMETS
Matured turnips and carrots, vegetable consommé, vinaigrette of beetroot and leek.
A PREPARATION OF CHEESE
A PREPARATION OF CHEESE
Saint-Nectaire studded with seasonal mushrooms, served with a reduced mushroom jus and dressed with grated Saint-Nectaire rind.
DESSERTS
DESSERTS
Walnut cream, iced walnut shell and caramelised walnut kernels, with crunchy leaves and crisp green apple.
Brunoise of pear in jelly, with chestnut mousse and confit celery.
Pear and smoked tea sorbet, confit chestnuts and crisp chestnut tuiles with smoked tea, and brioche pain perdu.
Three sheets of crisp puff pastry layered with a light Tahitian vanilla cream.
Squash velouté with a calisson of 'passion-saffron’ mango, mango ice and crisp saffron chips.
Accompanied by braised squash and a saffron 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
€530.00
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 brown crab and lobster, Velvet crab gelée.
Caviar cream, caviar vinaigrette and a purée of curly kale, with Shadi and Baeri caviars and a smoked sabayon.
Delicately steamed John Dory; potatoes cooked in seaweed butter; shellfish steamed with sea-side flavours.
Slices of duck foie gras ‘poché-poêlés’ in an infusion of seasonal mushrooms, with roasted coffee beans; sautéed and crispy mushrooms.
Artichoke soup with black truffle and Parmesan shavings; layered mushroom brioche spread with truffle butter.
Roasted saddle of veal, ribbons of chard, celery and confit salsify in veal jus.
To accompany, pommes dauphine.
Matured turnips and carrots, vegetable consommé, vinaigrette of beetroot and leek.
Matured cheeses.
Brunoise of pear in jelly, with chestnut mousse and confit celery.
Pear and smoked tea sorbet, confit chestnuts and crisp chestnut tuiles with smoked tea, and brioche pain perdu.
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
For further information
We invite you to contact
Christophe Leboursier and his team.
+33 1 43 80 40 61
reserv@guysavoy.com
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
