Restaurant Guy Savoy

75006 PARIS

Gault&Millau Academy's member

BOOK

7 PHOTOS

Chef: Guy Savoy
Cooking: French | Gastronomic | Signature cuisine
Services: Access for people with disabilities | Valet parking
Style: Elegant | Exceptional setting | Romantic

Budget (€)

Indicative price per person (excl. drinks)

480 to 740

Gault&Millau's review 2026

This sumptuous Hôtel de la Monnaie has become a house of pleasures - what luck! Yes, it's true that Guy Savoy is a magician and an amphitryon. Through his art, his taste for the finer things in life, and above all his generous and demanding humanity, he has turned this historic monument into a unique place of beauty, harmony and refinement. It's hard to overstate the extent to which this table has become a global beacon. Guests come from every continent, and what's even more extraordinary is that the new generations are very well represented. From Seoul or Dubai, Sydney or Miami, people come to enjoy the fireworks of French jewelry. Taste the famous artichoke soup and its truffled brioche, discover the new version of langoustine, cooked to perfection on a creamy lentil and celery broth, immerse yourself in woods and meadows with peas and chanterelles, savor the luxurious malice of Sologne caviar tuna ventrèche with potato and cream. With finesse and sobriety, without bulging pectorals, this cuisine speaks to everyone, and all visitors to this gastronomic Tower of Babel are seduced. With such talented and seasoned executives in the dining room, some of whom have already won Gault&Millau awards, the ceremony is above all festive, the spirit of excellence and exception also allowing for tailor-made treatment of each table and each guest, in the succession of salons, all charming, precious settings whose windows open onto the Seine and the Pont Neuf. Moreover, technical rigor also allows for fantasy, as the master never forgets the wink, the peasant roots, the gatherings and the flavors of childhood: with the appetizers, on zucchini, on radish and caviar or on this superb "tomato that bursts" in a colorful patchwork; or on poultry, a torrent of softness in the mouth, melting flesh and taste magnified by a gourmet sauce on fennel and celery. Because here, Monsieur, we sauce, of course! We've crossed the Atlantic or the Indian Ocean to get here, so we're not going to deprive ourselves of the last drops of albuféra! And we've still got enough appetite for the desserts, which are totally in the Savoy tradition, with their precision and pleasure in apparent simplicity - peach and verbena, for example, not forgetting the divine matcha sorbet that follows the irresistible cart of mignardises (the other day, there was a diablerie of mirabelle clafoutis that bewitched you...). Sylvain Nicolas, the expert sommelier who seems so at ease that you'd think he was born in the house, adjusts his art to each table to make wine and French excellence shine, along with all his colleagues. And for those who sometimes forget to celebrate this national emblem, let's not forget that Guy Savoy, in addition to his status as an award-winning chef, has a unique dual membership of the Académie des Beaux-arts and the Académie Gault&Millau..