Guy Martin is an artist at the Grand Véfour. His cooking, full of poetry, carefulness and generosity, will make you wander on the culinary pleasures’ path.
Pan seared langoustines, season vegetables grilled summer leeks and emulsion shellfish 98€ Duck foie gras ravioles, black truffle « émulsion » 92 €
Pan-fried beef fillet, salsify, roasted shallot and truffle jus 75€ Roasted blue lobster, season vegetables, New onion and citrus condiments 96€ Beef cheek parmentier with black truffle 118€
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