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


Season vegetables prepared differently on a thin kholraby purée seasoned with ras el hanout

Lobster in an aromatic stock with ginger and citronella, coco milk and coriander fondant

Duck liver terrine, green apple with sweet spices, parsley coulis

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Meats / Fishes

Brill cooked “meunière” in a red cabbage crust, polenta, pomegranate juice

Roasted monkfish on a japanese vermicelli salad, avocado and seasoned radish with herb dressing

Duck breast slowly cooked, sweet potato in thin purée, spinach shoots, orange juice and carrot infused with cinnamon

Selection of farm cheeses from France and Savoy region

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Pear infused in a light syrup with saffron pistil on a chocolate short pastry

Apples : Reinette Roasted with cider, Golden caramelized with vanilla, Granny Smith and lime sherbet

Milk chocolate mousse on hazelnut pastry, caramel ice-cream and Guérande sea salt

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