«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
Variations on peas
Textures and temperatures of green and white asparagus
Giant oysters and vegetable bouillon with verbena
Suprême of chicken, foie gras and artichoke, with 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.

Variations on peas

Young peas in differing preparations: pea jelly, pea purée and a salad of young peas, accompanied by a soft-cooked egg and toasted bread with chive oil.

Textures and temperatures of green and white asparagus

Grilled braised white asparagus, steamed green asparagus, salad of raw wild asparagus, sauce Lauris and caper leaves with olive oil.

Giant oysters and vegetable bouillon with verbena

Giant Tarbouriech n° 00 oysters and spring vegetables with oyster water infused with verbena, served with an oyster tartare toast.

Suprême of chicken, foie gras and artichoke, with truffle vinaigrette

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

Fish

Fish

'Raw/cooked' lobster with coral, with a carrot-lobster crisp
Roasted red mullet ‘swimming in the sea’, mullet jus, simmered vegetables
Steamed John Dory with John Dory mousseline and lightly grilled green beans
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.

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.

Steamed John Dory with John Dory mousseline and lightly grilled green beans

Steamed fillet of John Dory, sauce mousseline with John Dory fumet, lightly grilled green beans.

MEAT, POULTRY & OFFAL

MEAT, POULTRY & OFFAL

Whole-roasted rump of veal, cave mushrooms "au gratin", pearl jus and traditional potato purée
Vasco de Gama duck with stuffed turnips and spiced jus
Crispy and tender veal sweetbread, steamed morels, asparagus tips and young leaves
Prime cuts of lamb with spring greens
MEAT, POULTRY & OFFAL
MEAT, POULTRY & OFFAL
Whole-roasted rump of veal, cave mushrooms "au gratin", pearl jus and traditional potato purée

Whole-roasted rump of veal, mushrooms stuffed with spinach and mushroom cream, veal jus with mushrooms.

Vasco de Gama duck with stuffed turnips and spiced jus

Slow-cooked spiced fillet of duck, turnips stuffed with confit duck leg, spiced jus.

Crispy and tender veal sweetbread, steamed morels, asparagus tips and young leaves

Seared veal sweetbread, potato ‘vol-au-vent’ with creamed morels, asparagus and young salad leaves.

Prime cuts of lamb with spring greens

Roast rack and leg of lamb, cress and coco beans jus with cress leaves.

DESSERTS

DESSERTS

’Open’ mille-feuille with Tahitian vanilla
Pure chocolate ‘tart’
Trolley of ice creams, sorbets, dessert jars and traditional biscuits
‘Hot and cold’ soufflé with passion fruit and mango
Red in spring
Variations on rhubarb
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, with chocolate sauce.


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.

‘Hot and cold’ soufflé with passion fruit and mango

Passion fruit soufflé with mango and passion fruit sorbet and biscuit.

Red in spring

Raw strawberry, warmed strawberry, strawberry jus, strawberry powder and strawberry sorbet. Saffron jelly and set cream with lemon bergamot juice.

Variations on rhubarb

Rhubarb ice, rhubarb compote and poached rhubarb with a honey crisp. Cubeb pepper biscuit and emulsion.

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 12h00 to 13h30

Dinner from 19h00 to 22h00


To ensure perfect harmony with the aesthetic and elegant atmosphere of our house, men are welcome to wear a jacket.


    Valet parking

    Air conditioning

    6 different-sized lounges

    The restaurant can be reserved daily, including Sundays, Mondays and Tuesdays.

    Access: metro Pont Neuf, line 7; bus N° 27, 24, 58, 70

    Public parking lots: 27 rue Mazarine and Quai des Orfèvres


Restaurant Guy Savoy