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

Starters

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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