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

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Whole cooked foie gras, pumpkin and kumquat, Basque pimento hint 98 €

Crispy frog legs raised with blackcurrant pepper, thin grilled chesnut purée and black garlic 108 €

Warm blue lobster, multicolored beetroots and timut berries 118 €

Oscietra caviar (10g), buckwheat pancake 84€

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Roasted Dublin Bay prawns, salsify with Tonka beans, reduiced prawn juice 118 €

John Dory filet rolled in nori leaf, broccoli slice and ginger, cockles and lemongrass sauce 104 104 €

Pan fried scallops, heliantis as a puree and pan fried, lime zeste juice 104 €

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Roasted Lozère rack of lamb, insert with acidulated parsnip, some of them confit and others crushed in smoked milk 99 €

Oxtail « parmentier » with black truffles 112 €

Pan fried veal sweetbread, sauteed cep mushrooms and as cannelloni, confit grey shallot 126 €

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Manjari chocolate cube, baked apple coulis, tarragon cremeux and green apple sorbet 40 €

Mandarin in differents ways, « Grand Véfour » blended coffee praline and a hint of coriander 40 €

Artichoke « crème brûlée”, candied vegetables, bitter almond sherbet 40€

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