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
Cauliflower soup, raw cauliflower heads and with curcuma, haddock emulsion
Seabass back marinated with crunchy vegetables, ginger celery and pink berries
Foie gras terrine, confit quinces and as an acidulated purée
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Yellow cod fish back cooked low temperature, chicoree, lemon zest emulsion
Roasted and lacquered monkfish, butternut squash and hemp seeds with basque pimento
Slow-cooked Duckling filet, crushed carrots, caramelized white radishes with paradise seeds
Selection of farm cheeses from France and Savoy region
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Grapefruit sorbet and Timut pepper, peanut light cream, smooth caramel
Roasted Figs, sugar puff pastry, lime and fermented milk sorbet
Araguani bitter chocolate mousse on hazelnut pastry with caramel ice cream and a sprinkle of Guerande sea salt
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