EAT > Guy Savoy, Paris (18/20)

Do some research on best restaurants in Paris and there is a good chance Guy Savoy‘s remarkable restaurant will be among the top recommendations. On the top of “La Liste” (the top restaurants in the world) for the 7th year and with two Michelin stars, there is no question that this is haute cuisine at the highest level in Paris.

There is also no question that this is not going to be cheap.

AMBIANCE >

Nestled within the historic Monnaie de Paris, Guy Savoy’s eponymous restaurant continues to be a beacon of French haute cuisine. With its two Michelin stars and a reputation for culinary excellence, this establishment offers an unparalleled dining experience that tantalizes the senses and elevates gastronomy to an art form.

From the moment you arrive at the gates to be greeted by a host (in our case it was Cedric) you know that this is going to be something special, the regal uniform of the street greeter immediately sets the tone, grandeur, pomp and ceremony before you climb the grand stair case up into the restaurant, where the doors automagically open and standing waiting with a big grin on his face and wearing his chef’s whites is Guy Savoy.
The restaurant’s elegant interior, provides a sophisticated backdrop for the culinary journey that awaits. The space exudes a refined ambiance, perfectly complementing the exquisite dishes that emerge from the kitchen.

FOOD – CULINARY ART >

Guy Savoy’s menu is a testament to his culinary prowess and innovative spirit. Signature dishes like the artichoke soup with black truffle and Parmesan showcase his ability to transform simple ingredients into extraordinary creations. Our waiter ‘Hubert’ describes it like this, England has ‘Big Ben’ and New York has the ‘Statue of Liberty’ but only Paris has Guy Savoy’s artichoke soup you MUST try it.

A top tip at this point. The tasting menu is huge and rich (and it is expensive ´€680 pp) so if go a La Carte instead you can order half serves of a few classic dishes to share which is perfect and saves a few dollars.

A first amuse bouche was chestnut served three ways a milky drink with a straw, a crisp and a small tart. Then another of eggplant, caviar and a delicious sauce (possibly a hollandaise?).

The signature artichoke soup, is served with truffle-buttered brioche, and fresh slices of truffle floating on the surface. It is is a harmonious blend of rich earthy flavors and luxurious textures that exemplifies Savoy’s culinary philosophy.

The colours of caviar and smoked sabayon is both beautiful to look at and full of rich flavour. Our waiter commands us “stick your spoon in deep, right to the bottom, to get the good stuff”, we do as we are told and the combination sabayon and green blended kale is delicious.

Scallops served with sweet beetroot was plated to perfection beautiful discs of raw scallop on sweet sauce and a single fat perfectly cooked scallop on top surrounded by fine crisp pastry balanced over the top for a little crunch.

For mains we had the Bresse chicken ballotine with crispy skin, ‘stuffed rice’ and chicken liver ‘gâteau’ and the Duck served confit, rare breast and with foie gras wrapped in puff pastry (like a Beef Wellington) sensational and served with morels.

A palate refresh with gel and cucumber foam with a little hidden crisp under the bowl and then desert. In our case it was a fig soufflé the perfect combination of sweet and smooth by now we were so full but we managed to finish.

DRINK >

The wine list is exceptional and of course so too are the prices. We managed to find a very reasonable Burgundy from Gevrey-Chambertin a 2017 vintage which was delicious and complemented the food beautifully.

Service and Experience >

The service at Guy Savoy is nothing short of impeccable. Attentive staff guide diners through the multi-course experience with knowledge and grace. At various stages Guy enters the room to survey that everyone is enjoying the food and having the perfect experience, he is the host, the chef and the master orchestrator of your experience. The wine sommelier has his massive book (which comes with its own table). There are trolleys wheeled in for champagne, for cheese and again for an extra desert (so much food). It is wonderful theatre.

CONCLUSION >

Guy Savoy remains a pinnacle of French gastronomy, offering a dining experience that goes beyond mere sustenance to become a celebration of flavour, technique, and creativity. While the recent loss of its third Michelin star has been a topic of discussion amongst food critics and society, the restaurant continues to deliver exceptional cuisine that honours French culinary traditions while also still pushing the boundaries.

Image Credit | Guy Savoy & Crispy Almanak

Food 4/5, Service 5/5, Wine 4.5/5, Room 4.5/5 = 18/20.

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