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

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Whole cooked duck liver, candied quince in a tangy compote 98 €

Warm blue lobster, assortment of tomatoes, « La Fare des Oliviers » olive oil and black salt 118 €

Mediterranean red tuna in different ways, tomato juice with long pepper 75 €

Osciètre caviar (10g), buckwheat pancake 84€

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Pearly thick turbot, eggplant purée with coconut and soy, vegetable sauce 126 €

Roasted blue lobster, mashed with pink peppercorns and preserved cabbage turnip, reduced lobster sauce 118 €

Sole filet like an “aioli”, reduced rockfish soup 126 €

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Roasted lamb filet rolled with dried, flat-leaved parsley, preserved white of leek, gravy flavored with leek oil 99 €

Oxtail « parmentier » with black truffles 112 €

Sweetbreads, white and violet artichokes, strong juice emulsion flavored with hay 126 €

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Manjari chocolate cube, lemongrass and tarragon raspberries, oat flakes shortbread 40 €

Strawberries and rhubarb in different ways with a hint of star anise 34 €

Artichoke « crème brûlée”, candied vegetables, bitter almond sherbet 34 €

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