Guy Martin is an artist at the Grand Véfour. His cooking, full of poetry, carefulness and generosity, will make you wander on the culinary pleasures’ path.
Roasted langoustines, caviar Kaviari, cauliflower, romanesco cabbage, coconut milk with parsley emulsion sauce 98€ Duck foie gras ravioles, black truffle « émulsion » 92 €
Pan fried beef filet, girolles mushrooms, artichokes, truffle veal jus reduction sauce 75€ Roasted blue lobster, yellow carrot purée, season vegetables, citrus fruit and crustaceans jus 96€ Beef cheek parmentier with black truffle 118€
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