Restaurant Guy Savoy

75006 PARIS

Gault&Millau Academy's member

BOOK

7 PHOTOS

Chef Guy Savoy

Cooking French | Gastronomic | specialty

Services For people with disabilities | Valet parking

Price Indicative price per person (excl. drinks)

680€

Gault&Millau's review

Gault&Millau Academy's member Some people think of haute gastronomy as the artful scaffolding of culinary competitions, or the hard-hitting elucidations of an imagination overflowing with ingredients, as in culinary reality TV. And then, one day, you come face to face with these plates, at once singular and familiar: a guinea fowl fillet, bare, a supreme sauce, the liver delicately wrapped in a few salad leaves. Yes, this is a maestro's dish, a Gault&Millau academician's dish, a king's dish... This was followed by a delight of raw lobster cooked on coral and a carrot-lobster crousti of great purity, an almost "Guerardian" delicacy in its rustic simplicity, mussels and mousserons, and of course the indispensable truffle-artichoke soup with its buttered brioche. The lounges and charming alcoves of this grandiose Hôtel de la Monnaie form a precious jewel case at the foot of which the Seine languishes, and where one of the most outstanding services in Paris officiates, operated by loyal executives who perfectly embody the house. Guy Savoy appears, passing on the right word at every table, mastering the orchestra with all his knowledge, his mastery, his malice and his kindness, which quite simply place him in this gotha from which one would have to be very ungrateful or very misguided to want to take him out. Other highlights of this majestic performance were the magnificent desserts, always in keeping with the season (strawberry and licorice, rhubarb and celery...) and the great cellar, always stunning in its variety and openness, hosted with talent by Sylvain Nicolas.