«A dinner in Paris» Restaurant Guy Savoy Paris

Best restaurant in the world in 2024
(7th consecutive year)

Restaurant Guy Savoy Paris -  Best restaurant in the world in 2024

FROM FEBRUARY 24th 2024, WE WILL WELCOME YOU FROM WEDNESDAY TO SATURDAY,
FOR LUNCH AND DINNER.

RESERVATION REQUEST

RESERVATION REQUEST

Guy Savoy's online store
Gourmet gift boxes

Gourmet gift boxes

> Request a reservation online
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...
Colours of caviar, smoked sabayon
Confit chicory interlaced with foie gras, truffle coulis
Scallops with coral crisp, cave mushrooms and traditional jus
Pot-au-feu of oyster and bone marrow
Breast of Bresse chicken, foie gras and artichoke, truffle vinaigrette
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.

Colours of caviar, smoked sabayon

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

Confit chicory interlaced with foie gras, truffle coulis

Slices of foie gras and leaves of chicory braised in poultry jus, cooked à la plancha and seasoned with a buttered truffle emulsion.

Scallops with coral crisp, cave mushrooms and traditional jus

Warmed scallops, scallop roe in champagne sauce, mushrooms and a coral crisp.

Pot-au-feu of oyster and bone marrow

Poached giant oyster, pot-au-feu of vegetables, bouillon of oxtail and conger eel with wasabi, roasted bone marrow and oyster tartine.

Breast of Bresse chicken, foie gras and artichoke, truffle vinaigrette

Chilled marbled terrine of Bresse chicken, artichoke and foie gras with a truffle vinaigrette.

Fish

Fish

'Raw/cooked' lobster with coral, with a carrot-lobster crisp
Goujonettes of giant turbot, served warm, a seasonal salad
Roasted red mullet ‘swimming in the sea’, mullet jus, simmered vegetables
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.

Goujonettes of giant turbot, served warm, a seasonal salad

Slices of steamed turbot, potato puree with turbot trimmings, young sea herbs and shoots, turbot jus.

Roasted red mullet ‘swimming in the sea’, mullet jus, simmered vegetables

Red mullet ‘swimming in the sea’, butter-roasted spinach, compote of vegetables, red mullet jus with mullet livers.

MEAT, POULTRY & OFFAL

MEAT, POULTRY & OFFAL

Whole-roasted rump of veal, cardoons, ‘pearlescent’ veal jus
'Vasco de Gama' duck, winter fruit and vegetable
Crispy and tender veal sweetbreads in a potato and truffle pacel, veal jus
Guinea fowl in a winter style, sauce Albufera
MEAT, POULTRY & OFFAL
MEAT, POULTRY & OFFAL
Whole-roasted rump of veal, cardoons, ‘pearlescent’ veal jus

Whole-roasted rump of veal, strips of cardoons, veal jus and seasonal vegetables.

'Vasco de Gama' duck, winter fruit and vegetable

Slow-cooked spiced fillt of duck, turnip flwers and potatoes; faggot of duck leg and turnip, spiced jus.

Crispy and tender veal sweetbreads in a potato and truffle pacel, veal jus

Seared veal sweetbreads with a parcel of potato, leek, foie gras and truffle, wih veal roasting juices.

Guinea fowl in a winter style, sauce Albufera

Whole-poached guinea fowl, truffled pilaf ice, vegetable chou farci, sauce Albufera.

DESSERTS

DESSERTS

’Open’ mille-feuille with Tahitian vanilla
Pure chocolate ‘tart’
Trolley of ice creams, sorbets, dessert jars and traditional biscuits
Winter coffee and pear with flavours of pine
Citrus fruits seasoned with Batak berries
‘Hot and cold’ soufflé with passion fruit and mango
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.

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.

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

Ice creams and sorbets, rice pudding, crème caramel, chocolate mousse, fruit flan,
diamond shortcakes, macarons, marshmallows, langues de chat tuiles, and tartlets.

Winter coffee and pear with flavours of pine

Coffee ice, coffee crisp and coffee jelly; fresh pear, roasted pear and pear crisp;
sesame nougatine with notes of pine, crème légère.

Citrus fruits seasoned with Batak berries

Batak berry cream, confit Buddh’s Hand citrus, Iranian black lime sablé,
lemon ice and black lemon meringue, lemon sauce.

‘Hot and cold’ soufflé with passion fruit and mango

Passion fruit soufflé with mango and passion fruit sorbet and biscuit, accompanied by a tea ice.

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

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

The Restaurant is open from Wednesday to Saturday. Lunch from 12 noon to 13:30 p.m and dinner from 7 p.m to 10:00 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 Sunday, Monday and Tuesday.
  • 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