« Un dîner à Paris » Restaurant Guy Savoy Paris
World's Best Restaurant 2018
Keep it simple!
"Ne cherchez pas Midi à 14h00" !
Guy Savoy has created a lunch menu consisting of seven courses: €250
Served with one glass of Champagne and three glasses of wine: €320
This menu can be served within 90 minutes… or more!
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.
Delicately smoked stuffed giant asparagus, with a carpaccio of asparagus, asparagus bavarois and a lemon sabayon.
Raw giant langoustine tail with foie gras and seasonal vegetables; spiced langoustine bouillon.
FISH
FISH
Medallions of roasted lobster, polenta flavoured with lobster jus; carrots, baby sweetcorn and a coral sauce perfumed with port; side 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 in a beurre blanc, with crunchy sole bones, a potato crisp and potato foam, served with a seaweed butter.
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; sautéed chard leaves with a 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’. Chartreuse of asparagus and baby broad beans.
DESSERTS
DESSERTS
Sablé pastry, perfumed with Breton dill, around a rhubarb compote, poached rhubarb and a dill-scented yoghurt mousse.
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.
Wild woodland strawberries marinated in their own juices, served on a Breton sablé biscuit, with strawberry ice flavoured with Nepalese Sil Timur berries and a strawberry preserve.
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
€465.00
Set Menu: ‘Colours, Textures & Flavours’ In 13 Courses… Or More!
Amuse bouche.
Tartare of raw oysters with seaweed and lemon granité.
Poached lobster medallions on a tartare of lobster and roasted avocado. Grapefruit flesh with a Timut pepper bouillon.
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.
Seared stuffed morels with green asparagus in a jus of morels, with cubes of foie gras.
Artichoke soup with black truffle and Parmesan shavings; layered mushroom brioche spread with truffle butter.
Two-week ‘aged’ duck breast marinated with sweet spices; sautéed chard leaves with a chard gratin flavoured with bay.
Vegetable ravioli of snow peas and petits pois, with baby broad beans, beetroot and carrot in a tarragon-scented vegetable bouillon.
Matured cheeses.
Sablé pastry, perfumed with Breton dill, around a rhubarb compote, poached rhubarb and a dill-scented yoghurt mousse.
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
Monnaie de Paris
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, 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
