Guy Martin's " Plats Signature "

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.


Sea urchins, quail egg, caviar and
shellfish jus 98 €

Duck foie gras ravioles, black truffle
« émulsion » 92 €


Pan seared beef filet, morels mushrooms, parsley and wild garlic, veal jus reduction sauce 75€

Roasted blue lobster, green asparagus, spring onions and shellfish émulsion sauce 96€