Throughout the seasons, the Grand Véfour’s menu is updated, while keeping all of Guy Martin’s classic recipes.
Duck foie gras terrine, mango compote with Colombo spices 49€
Seasonal vegetables on a celery root and green apple coulis 29€
Organic Irish smoked salmon, blinis and crème fraîche 39 €
Crab meat with fennel, avocado and grapefruit 39€
Kaviari Baeri caviar (20 g), blinis and crème fraîche 56 €
Pan-seared scallops, parsley root purée, flat parsley coulis 47€
Pan seared skirt steak, Jerusalem artichoke and baby spinach, Sichuan pepper jus 45€
Slow-braised pork shoulder, sweet potato purée with orange zest, cranberry jus 38€
Vegeterian dish : Black rice risotto with butternut squash and parmesan cream 31€
Green Salad 14 €
AOC CHEESES FROM OUR REGIONS 22€
Lemon mousseline on a sesame shortbread, citrus fruits, candied ginger, and yuzu sorbet 21€
Apple tart, salted butter caramel, nuts and apple–pear sorbet with Calvados 21€
Chocolate Profiterole, caramelized almonds and vanilla ice cream 21€
Vanilla and praline éclair 21€
Homemade ice creams and sorbets 21€
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