«A dinner in Paris» Restaurant Guy Savoy Paris

Best restaurant in the world in 2023
(6th consecutive year)

Restaurant Guy Savoy Paris -  Best restaurant in the world in 2023
RESERVATION REQUEST

RESERVATION REQUEST

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Gourmet gift boxes

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The cards

The cards

HOT & COLD STARTERS
Fish
MEAT, POULTRY & OFFAL
DESSERTS
HOT & COLD STARTERS

HOT & COLD STARTERS

Artichoke soup with black truffle; layered truffled mushroom brioche and more...
Iced poached oysters, concassé of oysters, granité of seaweed and lemon
‘Bursting’ Tomato...
Variations on peas
Today, 11 quai de Conti
HOT & COLD STARTERS
HOT & COLD STARTERS
Artichoke soup with black truffle; layered truffled mushroom brioche and more...

Artichoke soup with black truffle and Parmesan shavings; layered mushroom brioche spread with truffle butter.

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

Oysters ‘two ways’: whole oysters on oyster purée with a jelly of seawater; tartare of raw oysters with lemon and seaweed granité.

‘Bursting’ Tomato...

‘Trompe-l’oeil’ tomato garnished with tomato water and a balsamic vinegar jelly.
Tomato tartare with ginger, sauce vierge of cherry tomatoes and redcurrants, green tomato granité with basil.

Variations on peas

Young peas in a jelly and as a purée, slow-cooked egg, salad of young peas and pea shoots with chive oil. Purple shiso leaves with flavours of cumin.

Today, 11 quai de Conti

Seasonal suggestion.

Fish

Fish

'Raw/cooked' lobster with coral, with a carrot-lobster crisp
Red mullet ‘swimming in the sea’, with mullet liver jus
'Scale-on’ roasted sea bass, with a summer accompaniment
Fish
Fish
'Raw/cooked' lobster with coral, with a carrot-lobster crisp

’Half-raw/half-cooked’ lobster with lobster jus bound with a Sable carrot purée.
To accompany, coral condiment with crisp lobster knuckles, carrot tops in carotene, and lobster carrot tuiles.

Red mullet ‘swimming in the sea’, with mullet liver jus

Whole-roasted red mullet with paprika butter, mullet bone jus bound with liver, chard in mullet jus.■

'Scale-on’ roasted sea bass, with a summer accompaniment

Roasted fillt of sea bass with crispy scales, green courgette and rocket purée, yellow courgette purée with fresh pollen.
Ribbons of Naples squash with bottarga and confit lemon. Sea bass jus wih fresh turmeric and lime.

MEAT, POULTRY & OFFAL

MEAT, POULTRY & OFFAL

Guinea fowl cooked three ways, sauce suprême, salad of guinea fowl livers
Brochette of crispy and tender veal sweetbreads, garden and forest garnish
Duck ‘Vasco de Gama’
MEAT, POULTRY & OFFAL
MEAT, POULTRY & OFFAL
Guinea fowl cooked three ways, sauce suprême, salad of guinea fowl livers

Guinea fowl breast studded with parsley and mustard butter, with glazed leg and crispy skin.
A medley of salad leaves and young shoots seasoned with a vinaigrette of guinea fowl livers.

Brochette of crispy and tender veal sweetbreads, garden and forest garnish

Brochette of seared veal sweetbreads, girolles and green beans in a potato crisp, with roasting juices.

Duck ‘Vasco de Gama’

Duck fillt aged in pepper and tea, red fruit coulis, stuffed fig, duk jus perlé

DESSERTS

DESSERTS

’Open’ mille-feuille with Tahitian vanilla
Peach
Raspberry, ylang ylang, cherry
Pure chocolate ‘tart’
Hot and cold apricot soufflé
Trolley of ice creams, sorbets, dessert jars and traditional biscuits
DESSERTS
DESSERTS
’Open’ mille-feuille with Tahitian vanilla

Three sheets of crisp puff pastry layered with a light Tahitian vanilla cream.

Served with a vanilla water infused for 48 hours with vanilla pods.

Peach

Variations on peach: peach flesh, peach jelly, peach ice and roasted peach.
Verbena custard and ice cream, sablé biscuit and crisp meringue.

Raspberry, ylang ylang, cherry

Raspberry in several preparations; raw raspberry, raspberry jelly, confit raspberry and raspberry sorbet.
To accompany, a crisp with notes of ylang-ylang and bursts of fresh cherry.

Pure chocolate ‘tart’

A dessert entirely composed of chocolate : ‘bottomless’ chocolate soufflé tart with crisp tuiles,
chocolate ice cream and warm chocolate emulsion, chocolate sauce and grated chocolate.

Hot and cold apricot soufflé

Apricot in differing textures and temperatures: apricot sorbet, apricot soufflé, raw apricot and notes of almond.

Trolley of ice creams, sorbets, dessert jars and traditional biscuits

Ice creams and sorbets, rice pudding, crème caramel, chocolate mousse, spiced prunes in wine, diamond shortcake, macaroons, marshmallows, cheesecake and tartlets.

Discover the place
Discover the place
Restaurant Guy Savoy Paris
Restaurant Guy Savoy Paris
Restaurant Guy Savoy Paris - Discover the place
"Belles Bacchantes" dining room
"Vert Galant" dining room
"Bibliothèque" dining room
"Bouquinistes" dining room
"Scènes de Paris" dining room
"Académies" dining room
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Restaurant Guy Savoy Paris Restaurant Guy Savoy Paris

High ceilings and a chandelier worthy of Mount Olympus!

Because that old charmer King Henry prancing on the Pont Neuf remains in the hearts of all those who love life.

The library dining room for intimate meals.

A tribute to the Parisian booksellers along the quays of the Seine who bring such joy to passers-by.

This corner room affords two stunning views, one over the Institut de France and the other over the Seine!

With its proximity to the French Academies and vast central table, you’d think it was an ‘immortal’!

Portrait of Guy Savoy

Portrait of Guy Savoy

Portrait of Guy Savoy by People Network

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Privatisation

Privatisation

All of our restaurant, as well as our lounges, can be privatized.

For any request for information,
We invite you to contact
Christophe Leboursier and his team
+ 33 (0) 1 43 80 40 61
reserv@guysavoy.com

Practical information
Practical information
Restaurant Guy Savoy

RESTAURANT GUY SAVOY
11, quai de Conti
75006  PARIS - FRANCE

Tel: +33 1 43 80 40 61
Fax: +33 1 46 22 43 09
E-mail : reserv@guysavoy.com

A la Carte: € 250 excluding drinks

Set Menu: ‘Colours, Textures and Flavours’

Our menu exists in English, Korean, Japanese, Chinese and Russian.

The Restaurant is open from Tuesday to Friday and on Saturday evening. Lunch from 12 noon to 2 p.m and dinner from 7 p.m to 10:30 p.m

To ensure perfect harmony with the elegant, aesthetic atmosphere of our restaurant, men are asked to wear a dinner jacket.

  • Valet parking
  • Air conditioning
  • 6 spaces with different volumes
  • Private restaurant bookings on Sundays and Mondays.
  • Access:
    Metro station Pont Neuf, line 7 - Bus No. 27, 24, 58, 70
  • Public car parks: 27 rue Mazarine and Quai des Orfèvres
Restaurant Guy Savoy