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 liver raviolis, truffles emulsion cream 98 €

Truffles parmentier of shredded oxtail 112 €

Milk chocolate mousse on hazelnut pastry, caramel ice-cream and Guérande sea salt 36 €

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Duck liver terrine with condimented tomato and cucumber. 98 €

Blue lobster seasoned with Sichuan Pepper served lukewarm, red watermelon and fumet of Oscietre caviar. 118 €

Crispy frog legs, powder of herbes, black garlic, and sour rambutan, fragrant rice foam. 110 €

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Turbot filets with green and yellow tomatos, tomato water 118 €

Roasted blue lobster with shell, preserved rhubarb with hibiscus green asparagus 126 €

Quick-fried Sant Pierre fish with skin, emulsion of smoked bacon, chapati, peas and carrots 135 €

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Filet of lamb, parsley root in thin purée and butternut marrow gnocchi, Jamaica pimiento juice 99 €

Roasted breast of chicken Bresse, black truffle and carrot perfumed with coffee 126 €

Crispy sweetbread, smoked “ratte” potato and roasted leek 102 €

Selection of farm cheeses from France and Savoy region 32 €

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Manjari chocolate cube with mulberries and raspberries Inside, served with vanilla panna cotta and diamond-shaped cookies 40 €

Infused pomegranate and pineapple, caramelized feuilletage, preserved pineapple in lime zest mousseline cream, pomegranate sherbet. 34 €

Burned cream pudding with artichoke, preserved vegetable, sherbet of bitter almonds 36 €

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