Throughout the seasons, the Grand Véfour’s menu is updated, while keeping all of Guy Martin’s classic recipes.
Duck foie gras terrine, zucchini, lemon and sumac spice 49€
Perfectly cooked organic egg, fennel purée and Granny Smith apple 29€
Irish organic smoked salmon, blinis and creme fraiche 39 €
Pressed sea bass terrine, miso, chervil, tomatoes with black cardamom 39€
Caviar Kaviari Transmontanus 20g, blinis and creme fraiche 56 €
Pan seared salmon filet on the skin side, lacquered, corn and buckwheat 47€
Pan seared skirt steak, roasted tomatoes, black garlic, tomatoes veal jus 45€
Stewed porc loin, shiitake mushrooms chutney, fennel and ginger 38€
Vegeterian dish : Zucchini duo, star anise, sun dried tomatoes and pecan 29€
Green Salad 14 €
Cheese plate AOC 22€
Apricots pie, almonds, lemon balm-lemongrass 21€
Roasted pineapple with thyme, caramel and rhum ice cream 21€
Chocolate Profiterole, caramelized almonds and vanilla ice cream 21€
Vanilla éclair and praliné 21€
Home made ice creams and sorbets 21€
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