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.


Roasted Dublin bay prawn, fresh spinach, Transmontanus caviar and shellfish jus 98 €

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

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


Roasted beef filet, salsifies au jus, girolles and confit shallot, girolles mushrooms émulsion sauce 68 €

Roasted blue lobster, baby vegetables,
grapefruit and shellfish jus 94 €