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 €.
Mardi
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
Book a tableMercredi
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
Book a tableJeudi
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
Book a tableVendredi
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
Book a tableSamedi
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
Book a table