Throughout the seasons, the Grand Véfour’s menu is updated, while keeping all of Guy Martin’s classic recipes.
Cooked and pickled season vegetables, crusted pumpkin purée 27 €
Smoked halibut and sea bream “ rillettes “, dill and lemon 39 €
Duck foie gras terrine, crystallized dates with lemon, apple sauce and sweet spices 48 €
Irish organic smoked salmon, blinis and creme fraiche 39 €
Caviar Baeri 20g, blinis and creme fraiche 56 €
Pan seared scallops, butternut squash, celery jus and Granny Smith apple 45 €
Pan fried skirt steak, chicory and shallot jus reduction sauce 43 €
Stewed pork loin with spices, sweet potatoes purée with orange zest and fresh spinach 36 €
Vegeterian dish : Blond mushroom, tofu, coconut milk and ginger 29 €
Green Salad 14 €
Cheese plate AOC 22€
Lemon meringue, ginger, confit kumquats and grapefruit 21€
Tonka bean « crème légère », crispy feuilletage, salted caramel, and vanilla ice cream 21€
Chocolate profiterole and caramelized almond 21€
Vanilla éclair and praliné 21€
Home made ice creams and sorbets 21€
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