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Le semainier du Grand Véfour
Served at lunch and dinner

To vary your gourmet desires, Guy Martin offers the menu semainier, from Tuesday to Saturday at 54 € (starter-main course or main course-dessert) or in three courses (starter, main course and dessert) at 63 €.


Rabbit terrine with dried plum, confit tomato, rosemary and a red onion marmelade.

Lean fish filet pan-fried on the skin side, cawliflower semoule and a flat leaf parsley vinaigrette sauce.

Mont Blanc chocolat palet

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Red tuna carpaccio, fried tofu, ginger and radishes pickles.

Pan-fried duckling filet, red and yellow beetroot with Sechuan pepper

Pomelos douceur with coriander, melissa lemon crème

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Salmon and smoked salmon terrine, dill and lemon.

Beef cheeks stew with red wine, multicolored carottes, hazelnut oil

Chocolat moelleux and orange, mango and passion fruit coulis

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Leeks salade, « Gribiche sauce » condiment.

Polack fish filet, celeri root and celeri stalk, hemp seeds and lemon.

Confit pineapple carpaccio, piña colada, rhum raisins and exotic guimauve

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Sweet potato and kumquat soup with grilled chesnut

Confit lamb shoulder, black garlic, coriander and large white kidney beans.

Milk chocolate, pralin, coffee fondant, cocoa sorbet

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