The menu  The Grand Véfour’s lunch

The Grand Véfour’s menu.

A “menu plaisir” to discover Guy Martin’s cooking is available (315 € per guest).

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

Guy Martin proposes


Duck « foie gras » raviolis, truffle emulsion cream 98 €

Pigeon Prince Rainier III 128 €

Araguani bitter chocolate mousse on hazelnut pastry with caramel ice cream and a sprinkle of Guerande sea salt 136 €

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Whole cooked foie gras, confit green tomato, sweet spices and ginger 98 €

Warm blue lobster, mizuna salad and basil, rye bread coulis 118 €

Sea bass slices, avocado and bamboo shoot seasoned with goji berries 85 €

Osciètre caviar (10g), buckwheat pancake 84€

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Roasted blue lobster, reduced lobster juice, colored chars, red onion compote, with Tonka bean 118 €

John Dory filet slowly cooked, red quinoa like a risotto, beans, tomato juice with Sechuan pepper 104 €

Turbot filet, green asparagus and morels, shell juice emulsion 126 €

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Roasted lamb filet from Corrèze and confit shoulder with galanga, green peas and multicolored carrots 99 €

Oxtail « parmentier » with black truffles 112 €

Pan fried sweetbread, mashed eggplants, roasted and sour, finger lime 126 €

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Manjari chocolate cube, strawberries and rocket, ricotta cheese and caramelized pine nuts 40 €

Melon and basil, brioche as bread pudding, creamy almond pastry 36 €

Artichoke « crème brûlée”, candied vegetables, bitter almond sherbet 36 €

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