Restaurant Guy Savoy

the oysters are set over an oyster puree and served seawater jelly

""coeur de boeuf"" tomato in its every form in jelly tartare and flaky pastry served with crisp vegetables seasoned with a sauce of fresh herbs choppe almonds and chive oil this dish is accompained with a seaweed and lemon granite and a warm tomato tartlet

artichoke soup with black truffle slices of black truffle and parmesan shavings layered brioche with mushrooms spread with truffle butter

medallions of breton lobster served warm canons of mini-courgettes with lobster coral vinaigrette and purslane leaf salad

raw marinated dublin bay prawns served with an herb jelly and salad of chervil tarragon small beans and spring onions marinated raw lemon slices

caviar cream caviar vinaigrette and green bean puree with sevuga and imperial oscietre caviar hot soybayon with sevruga caviar

marbled terrine of bresse chicken artichoke and foie gras served with a truffle dressing

in a white dish a jelly of raw peas topped with a slightly creamed pea puree sof-poached egg and a salad of peas and curly watercress with chive oil as decoration purple shiso leaves with cumin flavor slice of toated round-loaf bread

various root vegetable stuffed with fresh herbs served with a hot carrot poultry consomme

breton lobster roasted and served in slices coated with red wine port and shallot jus bound with lobster coral served with various braised and sauteed summer root vegetables

whole young turbot oven-roasted with chanterelle butter accompanies with chanterelle mushrooms prepared with cream and sauce pan-fried chanterelle mushrooms extr-fine green beans and young turbot jus with chanterelle mushrooms

roasted sole steak prepared with beurre noisette grilled mini-leeks

wing of skate poached in a court-bouillon pan-fried and then ""nourished"" with unsalted butter flavoured with glasswort crab meat and chopped oysters accompanied with warm glasswort

sauteed fillets of red mullet served with deep-fried sage leaves and chives crisp potato petals chinese artichokes cooked in the mullet stock red mullet liver jus

thick filet of sea bass grilled whole with the skin accompanied with mushrooms chard ribs and fish stock infused with vanilla and sweet spices

steam-baked bresse chicken breast with lemon balm and lemongrass ragout of ribbed vegetables and swiss chard glazed with poultry jus and bay chicken stock flavoured with lemongrass

escalope of dark foie graas pan-fried then steam-baked with pink radishes

challans oven-roasted duckling cut at the table served with a pancake of just fried turnips with dried caramelised sweet onions bay and blackcurrant leaves and crispy potato pancakes duckling jus with bay blackcurrant leaves

different parts of lamb cooked with various methods thin-sliced roasted saddle of lamb stufed and braised shooulder of lamb and roasted lamb ribs accompanied with vegetabl semolina chick pea puree and lamb stock

browned calf sweetbreads small potato envelopes stuffed with foie gras and black truffles thinly sliced turnips celery and leeeks veal stock

oven-raosted veal cooked thick for a tender centre potato puree with thinly sliced black truffles veal stock accompanied with pearl onions small carrots and buttons mushrooms braied in veal stock

bloomy unwashed rind

washed rind

topioca cooked in coconut milk accomapnied bu cconut shavings and a coconut water sorbet

apricot sauce apricot jam apricot sorbet apricot paper with bergeron apricots (from the rhone valley) roasted in almond honey

different textures based on strarberries a strawberry and lemongrass jam chopped ""gariguette"" strawberries, a strawberry granite strawberry crunch and a strawberry juice

three thin layers of flaky pastry with light cream with tahiti vanilla pod in between

rice pudding caramel cream purnes in wine and spices chocolate mousse, ""diamond"" shortcake, chocolate-vanilla macaroons marshmallows ice cream and sorbets cheesecake pies wafers chocolate sweets dried fruit and almond milk cookies

chocolate biscuit made with marzipan marinated in lime juice chocolate ganache flavored with cardamom and black pepper served with a dark chocolate sorbet

garapefruit slices coated with orange jelly grapefruit sauce infused with early grey tea

soft chocolate cake and crisp praline with chicory cream