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The dining room is modern, split into several smaller areas each with a handful of tables. Service is faultless, and we even had a waiter, Gregory, who we used to know from Chez Nico in London. A nibble of duck liver pate “club sandwich” was excellent (8/10), while a further amuse-bouche of carpaccio of tuna and deep fried mushroom kebab was also excellent (8/10), while yet another of carrot soup was good but had too much aniseed for me (6/10).
We were able to have half-sized portion of starters (and could have done the same with most main courses) which is a great way to try more things. A pumpkin soup had excellent intensity, cooked with a little black truffle (8/10). Even better was a simple risotto served with white truffles from Alba grated at the table (9/10).
Their signature dish is artichoke soup with black truffle and parmesan, served with brioche stuffed with wild mushrooms and covered with truffle butter – the soup had lovely flavour and was well balanced: the bread was a fine foil to the dish (9/10). Bresse chicken was nicely cooked, served just with strips of fennel (7/10) while sea bass was served with salsify, with a vanilla sauce and some rather tasteless shiitake mushrooms (7/10).
Cheese was excellent, a wide selection in excellent condition (9/10). My dessert was very fine: apple was pureed and served in a glass dish, on top of which was fine green apple sorbet, with cubes of cooked apples around the side (10/10). Stella had pear sorbet, caramel ice cream, vanilla ice cream and a chocolate ice cream, which were all very good (8/10). Coffee was superb: strong and dark, offered with raisins stuffed with chocolate in filo pastry, as well as a rose tuile, a little chocolate cake and wafers and finally a sliver of apple pie (9/10).
The wine list was sadly of the usual high-end Paris mark-ups, and the bill soon mounts up, with water at EUR 8 a bottle and a glass of champagne at EUR 22 a glass. For two the bill was EUR 560, though admittedly we had pre-dinner drinks and a mere EUR 80 bottle of Pinot Gris that was one of the cheapest wines on the list. Overall excellent, but pricey. |
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26/01/2010 - Alexandre (Lebanon)
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| My wife and I had the pleasure of eating at Guy Savoy in early December of 2009. The experience overall was excellent. Guy Savoy himself met his patrons and engaged them in secere conversation. Such effort is never lost on me.
The food was very good (9/10) though admittedly not mind-blowing. However, the service, atmoshphere and overall experience, coupled with the very soundly and expertly cooked meal, make this a true *** experience that I would gladly recommend. |
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05/12/2009 - Tzahy Lerner (Israel)
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| Guy Savoy is my favorite restaurant in Paris. |
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25/09/2008 - Michael Melot (France)
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| from a professional point of view ,I ask the question of why guy savoy has 3 stars, ok the produce is excellent not difficult to come by in Paris but the food lacks balls, ingredients are repeated on the menu and how can an artichoke soup be on the menu all year round when they are only in season at certain points of the year. Is it the name that Michelin know will help to promote guides? it may have been a advant guarde style of cuisine in the past but it certainly isn't now and dont see the great evolution of the chef here. Also at times the food seems like it is just sloped on the plate ,I know flavour is the main thing but at the 3 star level surely a little more effort could be put in. Can anyone shed some light on my issue from a professional point of view? thanks ,Michael |
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07/07/2008 - jnyvegas (usa)
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| Just ate there on July 5th 2008, the service and the meal were the best we have ever had. |
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