Restaurant Guy Savoy

75006 PARIS

Gault&Millau Academy's member

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7 PHOTOS

Chef Guy Savoy

Cooking French | Gastronomic | Signature cuisine

Services Disabled access | Valet parking

Price Indicative price per person (excl. drinks)

680€

Gault&Millau's review

Gault&Millau Academy's member It can't be repeated often enough, but the Gault&Millau Academy, which brings together the ten personalities who have shaped French cuisine in recent decades, and contributed to the undisputed prestige of our art de vivre, is a very good idea. Guy Savoy is an eminent member. And what better setting for him than the Hôtel de la Monnaie in Paris, with its red carpet rolled out along the monumental staircase announcing the entrance to the master's home! Guy Savoy is at home, at the center of Paris and therefore of the world, at the heart of what makes our gastronomy tick, with his immense knowledge, his ease in combining pleasures and flavors, as a great organizer of unrivaled epicureanism. His plate of "all petits pois", revealing the spring vegetable like no other, is on the way to equaling the fame of the famous artichoke soup with black truffles (you can come in summer, Australian truffles have a remarkable fragrance). His tomato plate (a simple salad reviewed by a prince) heralds the cavalcade, the lobster with its incredibly delicate flesh, "cruit" (we accept the neologism) with a carrot composition and a powerful juice, the red mullet in majesty ("en situation" indicates the title), that is to say, in all its richness as a "sea woodcock", with zucchini and liver jus, or the always perfect sweetbread, a model to be deposited at the Pavillon de Breteuil, in its cooking, its texture, its "crousti-moelleux". This is what makes the beauty of the gesture and the pleasure of the senses, right down to the seasonal fruits, skilfully staged in their turn, the raspberry lime basil or the "purely" chocolate. Place these blissful bouffées in a marvellous salon overlooking the Pont Neuf, and surround them with the service of a grande maison, i.e. worthy of a palace without the stiffness of protocol. Finally, give him a head sommelier, Sylvain Nicolas, as erudite as he is affable, a bit of a gambler if you like, and always in his role to navigate a cellar that is also a tribute to the greatest and best in the Hexagone of winegrowers.

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