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, grilled white asparagus, garden peas, parsley jus and shellfish émulsion sauce with Kaviari Transmontanus caviar 98€ Duck foie gras ravioles, black truffle « émulsion » 92 €
Pan fried beef filet, celery, morel mushrooms, wild garlic and veal jus, vin jaune 75€ Roasted blue lobster, green asparagus, caramelized spring onions , onion purée and crustaceans jus 96€ Beef cheek parmentier with black truffle 118€
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