The menu  Weekly menu  Special evening of New Year’s Eve 

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 49 € (starter-main course or main course-dessert) or in three courses (starter, main course and dessert) at 59 €.


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 sauted duckling filet with soft smoked peper, sauted vegetables and a fig juice reduction sauce.

Pomelos douceur with coriander, melissa lemon crème

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Salmon and smoked salmon terrine, dill and lemon.

Farm raised guinea fowl breast, coince fruit and dried fruits with garam masala spices.

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.

Vanilla panna cotta, kiwi and coconut fromage blanc sorbet

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Cold watercress soup, citronella, goat cheese, ginger and smoked herring fish.

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

Milk chocolate, pralin, coffee fondant, cocoa sorbet

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