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.


Mixed salad leaves and black truffle
(Tuber Melanosporum) 98 €

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

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


Beef filet, mash potatoes and
black truffle jus 64 €

Roasted blue lobster, crushed small pumpkin with orange zest and shellfish jus 94 €