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Le semainier du Grand Véfour

Afin de varier vos envies gourmandes, Guy Martin vous propose le menu du semainier, du mardi au samedi à 45€ (entrée-plat ou plat-dessert) ou en trois services (entrée, plat et dessert) à 57€.


Mardi

Roe deer terrine with hazelnuts and juniper berries, shimeji mushrooms with vinagar
Crispy Carabinero prawn, thin artichokes mash, timut pepper foam
Rice pudding, soft caramel and blackberry core

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Mercredi

Tuna fish seasoned with sesame oil and ginger, crunchy radish and cucumber, on a squid ink blini
Roasted guinea fowl breast, mashed small pumpkin, kumquat and long pepper sauce
Tarte tatin

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Jeudi

Chopped sea bream, broccoli and ginger vinaigrette, acidulated sweet onion
Ducking fillet, turnip with alligator pepper, crispy red cabbage in a juice
Passion fruit baba, coriander and lime

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Vendredi

Celeriac root prepare as a remoulade, with wasabi
Provencal aioli-style with pollack fish
Profiterole

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Samedi

Sardines, sheep cheese seasoned with salted lemon, crispy yellow beetroot
Lamb shops from Lozère, carrots and romanesco cabbage with black garlic, jeniper sauce
Lemon vacherin, with a hint of ginger

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