Restaurant Guy Savoy Menu & Prices

Artichoke soup with black truffle; layered truffled mushroom brioche

Iced poached oysters, concassé of oysters, granité of seaweed and lemon

Variations on young peas

Supreme of chicken, foie gras and artichoke, with truffle vinaigrette

Duck foie gras with beeswax, a pinch of saffron and thyme

Line-caught sea bass with caviar and sea vegetables

Roasted red mullet 'swimming in the sea', Léonie's gnocchi, mullet liver

Mediterranean red tuna with Sarawak pepper and celtuce

'Raw and cooked' lobster on coral, violin courgette with verbena, lobster 'leather'

Poached free-range guinea fowl, lime blossom and lemon balm

Pigeon, root vegetables, buckwheat, pigeon jus

Crispy and tender veal sweetbreads, cuttlefish and pil-pil

'Open' mille-feuille with Tahitian vanilla

Ice cream and sorbet trolley with vintage biscuits

Rhubarb in Monet's garden

Strawberries with flavors of Provence

Pure chocolate

Colours, Textures & Flavours

Keep it simple (lunch only)