68 GUY MARTIN
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Gastronomic restaurant in Paris offering imaginative and calibrated dishes, a light cuisine.
The historic boutique of Maison Guerlain on the Champs-Elysées hosts a gourmet restaurant, whose menu was elaborated by Guy Martin, the chef of Grand Véfour. "I made a real tasting work on the fragrances" explained the chef at the opening, helped by Thierry Wasser, the nose of Guerlain. Beyond these few subtle notes of fragrance, skilfully highlighted by a marked speech, the dishes imagined by Guy Martin are perfectly calibrated to meet the expectations of customers who will cross the door of this flagship: simple, contemporary, stylish and purified, in the air of time, for a light cuisine, with a fine precision in the executions. We enjoy a crispy duck foie gras, a caramelized apple with pink peppercorns; a lamb saddle, braised calf sweetbread with and embeurrée de chou with orange; roasted scallops, watercress perfumed with hazelnuts, gnocchi of charlotte and salsify; and as for the dessert, a tiramisu of the 68, bitter almond ice-cream, or marinated pineapple, green lime passion, coco mousse, pina colada ice-cream.
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