Guy Savoy

Monnaie de Paris, 11 Quai de Conti, Paris, 75006, France

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Chef interview

Guy Savoy is one of the iconic chefs of France.

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Editor's note. in 2015 Guy Savoy moved his flagship restaurant to: 

Monnaie de Paris, 11 Quai de Conti, 75006 Paris

A second Guy Savoy restaurant, Etoile-Sur-Mer, is now at the old address. 

After working at the legendary Troisgros, Guy Savoy previously opened his Paris restaurant in 1980, gaining two stars in 1985. It moved to its current premises in 1987, gaining its third Michelin star in 2002. Guy Savoy now has a series of restaurants, including ones in his own name in Singapore and Las Vegas, and Le Chiberat in Paris.  

The restaurant is split into several small dining rooms, ours having just five tables. The room was carpeted, with no music playing, the tables fairly well spaced. In total around 60 diners can be accommodated at once, with 35 chefs catering to the guests. Guy Savoy himself was in evidence, welcoming customers. There was a “prestige” tasting menu at €330 in addition to the à la carte, and that was what we chose.

The wine list had around a thousand different selections, all French. Ostertag A360P Muenchburg Pinot Gris 2005 was €140 for a wine that you can find for €77 in the high street, Etienne Sauzet Champ Canet Puligny Montrachet 2007 was €205 for a wine that retails at €84, and Leflaive Puligny Montrachet Les Pucelles 2005 was €415 for a wine that would set you back €208 in a shop. 

The meal began with tartlets of mushroom with black truffles, which was a most impressive start to the meal. The pastry was incredibly delicate, the mushrooms and truffle flavour superb, with a little dressing providing a touch of acidity (20/20). A wide selection of bread was prepared by baker Frederic Lalos to order, and interestingly these were quite different to the breads from the same baker that I had eaten the night before at Taillevent. Buckwheat bread had a lovely crust and excellent texture, and later on a sourdough bread was terrific, though a seaweed rye bread seemed rather dense (easily 19/20 except for the rye).

A little cup of turnip and carrot emulsion with ginger and lemongrass with lemon salt had great depth of flavour. Hidden away in the serving dish, revealed when you lifted the soup to drink it, was a lobster spring roll with wonderfully delicate pastry and tender lobster (20/20). Caviar with iced cauliflower parfait with a skin of egg yolk and capers had good cauliflower flavour, the caviar going well with it, though for me this was not in the league of the preceding dishes (18/20).

The next dish was special though. Green pea jelly and green pea purée was served with a runny poached egg, watercress salad, purple chervil and lots of fresh peas. The mix of textures was great, but what was impressive was the sheer intensity of flavour of the peas, which were magnificent. These early season ones were from Spain, though the kitchen will switch to using ones from France in a few weeks time. I have only once had peas of a comparable standard, and they were fresh from the lovely market of Ventimiglia in the Mediterranean (20/20).

Razor clam cooked a la plancha with garlic, lemon and deep fried parsley was also impressive, a very simple dish but showing off extremely high quality razor clams without a hint of chewiness, the seasoning spot on (19/20). Red mullet with spinach and mushrooms was next, served with a butter sauce made with the liver of the mullet: the fish itself was beautifully tender, and the mousseron mushrooms were terrific (19/20).

Sea bass with Swiss chard was served with a vanilla and ginger sauce. The sea bass itself was of very high quality and cooked perfectly, though I can never really get used to vanilla in savoury sauces (18/20). Lobster cooked with a purée of avocados, shallots and a reduced lobster jus with port and a hint of chocolate. The lobster claw was served on the side with avocado and a citrus jus. The shellfish was very tender, the shallots lovely (19/20).

Artichoke soup with black truffles and Parmesan was next, a gloriously rich dish with great depth of flavour in the soup, the earthy truffle and artichoke working harmoniously with the Parmesan, the seasoning spot on, served with brioche with a delicate mushroom and truffle butter (20/20).

The main course was beef done two ways, served with little crisp discs of potato. Wagyu beef (from Spain) was excellent, served with a little grated fresh wasabi, but even better was slow cooked French beef braised for three hours with red wine, the beef falling apart on the fork. The potatoes were also terrific, delicate and a great match for the rich beef (20/20). The final savoury course was a little bowl of puy lentils with more black truffles from the Dordogne. This was superb, the lentils perfectly cooked, the earthy scent of the truffles elevating the dish (20/20).

Cheese was from Marie Quatrehomme, a noted affineur and one of the few female recipients of the prestigious Meilleur Ouvrier de France awards. The first dessert was a showcase of the first strawberries from Brittany, with sponge cake, strawberry jam, strawberry sorbet and crisp, some fresh raspberries, vanilla cream, strawberry granita and meringue. This was a lovely dish, all the components perfectly executed, a fine combination of textures, the strawberries having the sort of flavour that is now just a distant memory in the UK (20/20).

This was followed by chocolate mousse with lime and a perfect chocolate fondant with a remarkably delicate chocolate tuile (20/20). Even the coffee was impeccable, Ethiopian Mocca with deep flavour. Service was superb throughout, every detail attended to with care. Such glories have a price, and the bill came to €459 (£391) a head all in. It would be possible for eat for a bit less if you avoided the tasting menu and scoured the list for a more basic wine, but Guy Savoy is never going to be a cheap evening. However, if you can afford it then you will have a wonderful time here. 

Further reviews: 10th Apr 2018 | 01st Nov 2003

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User comments

  • Nathan L

    Hands down my favorite meal of all time.

  • Robyn

    I share Andy's opinion of this restaurant. And if one wants to enjoy it at a more modest price - the "100 Euro lunch" is apparently still available. Although it now costs 110 Euros and isn't mentioned on the website - ask for it when making a reservation. Note that a few glasses of nice wine will easily push the price of the "110 Euro lunch" to over 200 Euros.

  • Gordon Riby

    I was fortunate enough to have dined in Guy Savoy in 2007. My wife and I opted for the menu of textures and discoveries. It was the best meal I have ever had and I will return when I am in Paris again.

  • Name unavailable

    We had dinner at Guy Savoy last week. It was chosen along with Gagnaire as the two" most serious" meals of the week. Unfortunately it was a most disappointing meal. The setting is okay, the staff proved to most professional if initially a bit aloof especially the young sommelier who had to be asked two or three times to give full details, e.g, producer, vintage, as to wines being proposed by the glass. The food however , ingredient quality aside, was mosr pedestrian, unsophisticated cooking I have come across. Dishes lacked intensity and/or complexity of flavour. For the a 3 star the plates were lacking in inventiveness, number of harmonious and interesting elements and there was almost no textural contrast. The staff after listening to our reasoned complaints did try super hard by offering a free additional dish ( however dish long braised beef) only further confirmed the boringness of food. They did not charge us for the most dull of the dishes ( chicken) and gave us a couple of free glasses of wine. I would like to give the restaurant another opportunity however at their prices and the number of top restaurants still to try I am not sure that will happen. Mr Savoy should definitely go vist Gagnaire or Christian Bau to see how cuisine at the 3 star level should be delivered.

  • Alexandre

    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.

  • Tzahy Lerner

    Guy Savoy is my favorite restaurant in Paris.

  • Michael Melot

    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

  • jnyvegas

    Just ate there on July 5th 2008, the service and the meal were the best we have ever had.