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


Leek in bouillon and in grilled slices, mustard seeds balls and roasted hazelnuts

Pearly seabass, marinated with crunchy vegetables, celeriac ginger and pink berries, celeriac vinaigrette

Duck foie gras terrine, multicolored radish and kolhrabi cabbage turnip, seasoned with Timut pepper

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Meats / Fishes

Pearly yellow cod fish, confit heliantis, in chips and juice, brocolis and blue poppy seeds

Roasted monkfish, polenta and eryngii mushrooms, whelks, capers and sesame juice

Panfried veal rump, candied fruits and ginger flavor, fennel and chorizo juice

Selection of farm cheeses from France and Savoy region

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Roasted Reinette apples with caramel on a Brittany shortbread, sheep bitter yoghurt sherbet with green cardamom

Pear and blackcurrant compote, candied chestnut and as a purée, pear and long pepper sherbet

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

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