«A dinner in Paris» Restaurant Guy Savoy Paris

Best restaurant in the world in 2020

Restaurant Guy Savoy Paris -  Best restaurant in the world in 2020
RESERVATION REQUEST

RESERVATION REQUEST

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Guy Savoy's online store

Gourmet gift boxes

Gourmet gift boxes

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The cards

The cards

HOT & COLD STARTERS
Fish
MEAT, POULTRY & OFFAL
ENTREMETS
A PREPARATION OF CHEESE
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
Colours of caviar, smoked sabayon
Lightly seared giant creel-caught langoustine, berries and leaves, langoustine infusion
Textures and temperatures of green and white asparagus, with ‘stained glass’ herbs
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.

Colours of caviar, smoked sabayon

Caviar cream, caviar vinaigrette and a purée of curly kale and spinach, with Shadi and Baeri caviars and a smoked salted butter sabayon.

Lightly seared giant creel-caught langoustine, berries and leaves, langoustine infusion

Roasted giant langoustine seasoned with pepper leaves and natural Kombu salt;
langoustine head garnished with a royale of coral; broad beans and a bouillon of langoustine claw.

 

 

Textures and temperatures of green and white asparagus, with ‘stained glass’ herbs

Steamed green asparagus and barbecued white asparagus with ‘stained glass’ herbs and sauce Lauris. To accompany, a granité of green asparagus juice.

 

Fish

Fish

Roasted lobster with curried lobster head ragoût
Red mullet 'swimming in the sea', courgette flowers, mullet liver jus perfumed with saffron
Salmon ‘frozen’ on ice, hot consommé, lemon pearls
Steamed John Dory with shellfish and seaside flavours
Fish
Fish
Roasted lobster with curried lobster head ragoût

Roasted lobster with lobster head in green curry; spinach and lobster meat salpicon. Roasted sweet potato, lobster cream with spinach, and a coral and cabbage crisp.

 

 

Red mullet 'swimming in the sea', courgette flowers, mullet liver jus perfumed with saffron

Whole-roasted red mullet served with a courgette flower stuffed with mullet and monkfish livers.
Crisp flower petals and lightly sautéed green and yellow courgette ribbons. Mullet liver jus with saffron.

 

 

Salmon ‘frozen’ on ice, hot consommé, lemon pearls

Fillet of salmon marinated in olive oil, ‘cooked’ on ice with lemon pearls; Pak Choi, chervil jelly cubes and hot lemongrass-scented consommé.

 

 

Steamed John Dory with shellfish and seaside flavours

Steamed John Dory, clams stuffed with algae-cooked potato and a shellfish tartare, and a John Dory and shellfish fumet.

 

 

MEAT, POULTRY & OFFAL

MEAT, POULTRY & OFFAL

Duo of beef, onion caillette, marrowbone
Guinea fowl with two variations on morels
Roasted and seared veal, vegetable garden parcels, veal cooking juices
Milk-fed lamb in a herbed ‘jus-bouillon’, with a light vol-au-vent
MEAT, POULTRY & OFFAL
MEAT, POULTRY & OFFAL
Duo of beef, onion caillette, marrowbone

Seared marbled Wagyu beef with a caillette of confit onion stuffed with braised oxtail; tartare of Blonde Aquitaine beef paleron bound with homemade mustard,
with a seasonal salad dressed in a beef jus vinaigrette; sabayon of bone marrow emulsion, with shoestring potatoes.

 

 

Guinea fowl with two variations on morels

Guinea fowl roasted with parsley butter and wholegrain mustard. Morels stuffed with guinea fowl giblets, and bound with cream. Guinea fowl jus with morels and vin jaune.

 

 

Roasted and seared veal, vegetable garden parcels, veal cooking juices

Roasted veal fillet and veal sweetbreads, delicate parcels of young peas, carrots and spring onions.
Young peas à la française, veal sweetbread scratchings, and a sauce of veal cooking juices.

 

 

Milk-fed lamb in a herbed ‘jus-bouillon’, with a light vol-au-vent

Roasted milk-fed lamb chops, lamb shoulder merguez, stuffed tomato with lamb leg meat.
Concassé of aromatic herbs and a bouillon of grilled aubergine; vol-au-vent of sweetbread and roasted lamb breast, with young vegetables and creamed baby onions.

 

 

ENTREMETS

ENTREMETS

Spring ‘detox’
ENTREMETS
ENTREMETS
Spring ‘detox’

Vegetal ravioli of young yellow beets, filled with ginger cream. Carrot jus with turmeric and ginger.

 

 

A PREPARATION OF CHEESE

A PREPARATION OF CHEESE

Ewe’s milk cheese ‘in the prairie’
A PREPARATION OF CHEESE
A PREPARATION OF CHEESE
Ewe’s milk cheese ‘in the prairie’

Fresh ewe’s milk cheese within a cereal cracker. Rocket coulis, fresh pollen and meadow flowers.

 

 

DESSERTS

DESSERTS

Flower blossom honey, mango, jasmine
Red strawberry and green asparagus
’Open’ mille-feuille with Tahitian vanilla
Rhubarb and pepper
Pure chocolate ‘tartlet’
Trolley of ice creams, sorbets, dessert jars and traditional biscuits
DESSERTS
DESSERTS
Flower blossom honey, mango, jasmine

Marinated and stewed mango, mango mousse and crisp honeycomb. Emulsion of lime with jasmine ice.

 

 

Red strawberry and green asparagus

Strawberry jelly, strawberry sorbet and raw strawberr; asparagus in differing textures. (With a touch of pistachio…)

 

 

’Open’ mille-feuille with Tahitian vanilla

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

Rhubarb and pepper

Rhubarb poached with hibiscus and Sarawak pepper. Rhubarb ribbons and rhubarb ice. Milk emulsion.

 

 

Pure chocolate ‘tartlet’

Chocolate biscuit and cacao pain de mie crisps; cacao sorbet and hot chocolate sauce.

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 - Monnaie de Paris

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 - Monnaie de Paris