The menu  The Grand Véfour’s lunch

The Grand Véfour’s lunch.

Only at lunch service : a menu with entrée, meal, cheese and dessert - 115 €

Throughout the seasons, the Grand Véfour’s menu is updated, while keeping all of Guy Martin’s classic recipes.

Guy Martin proposes


Duck liver terrine, celeriac and pear perfumed with Tonka beans, pomegranate juice

Chestnut soup with a hint of coffee, grilled and crushed chestnuts, crispy bacon

Smoked salmon, cod fish roe, crispy cucumber, beets and sour cream on a squid ink pancake

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Meats / Fishes

Roasted monkfish rubbed with smokey sweet pimiento, quinoa seasoned with grain mustard seeds

Pike perch pan-fried skin side down, cauliflower “semolina” seasoned with parsley and walnut oil, shellfish sauce with hint of ginger

Slow cooked duckling filet unctuous pureed parsnips, blackcurrant coulis

Selection of farm cheeses from France and Savoy region

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Lightly smoked pear compote and sherbet on a shortbread cookie with candied chestnut

Coconut ice cream with coriander seeds, finely puréed, poached quince

Araguani milk chocolate mousse on hazelnut pastry with caramel ice cream and a sprinkle of Guerande sea salt

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