LE RESTAURANT GUY SAVOY
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Restaurant in einem prächtigen Hotel, das Gerichte serviert, die vom Hausherrn orchestriert wurden.
Der weltberühmte Küchenchef Guy Savoy ist in einem prächtigen Herrenhaus am Quai de Conti im Herzen des historischen Paris untergebracht. Der Louvre, das Institut, der Pont Neuf, die Seine und ihre Bouquinisten liegen vor den imposanten Fenstern der sechs Salons, die dank des Architekten Jean-Michel Wilmotte mit ganz unterschiedlichen und fesselnden Persönlichkeiten ausgestattet sind. Das Ergebnis? Sechs Salons mit ganz unterschiedlichen und fesselnden Persönlichkeiten. Ein einzigartiger Rahmen, um den Reigen der Gerichte zu beobachten, die vom Maître des lieux orchestriert werden. Der Ruf des Küchenchefs ist unumstritten und in seinem Lokal im La Monnaie stellt er sein Talent und seinen Erfindungsreichtum mit Bravour unter Beweis. In seinen Menüs macht er sich einen Spaß daraus, die Rezepte von gestern zu zerlegen, zu färben und zu verfeinern und die Geschmäcker von morgen zu komponieren. Unter den Schätzen der Räumlichkeiten haben die Besucher die Qual der Wahl: "Artischockensuppe mit schwarzem Trüffel, Blätterteigbrioche mit Pilzen und Trüffeln", "Rouget barbet en situation, jus lié au foie du poisson", "Une perdede au chou, avec de la truffe" (Perlhuhn mit Kohl und Trüffel). Der Genuss setzt sich beim Dessert fort mit "Mille feuilles ouvertes à la vanille de Tahiti" oder auch "Purement chocolat comme une tarte".
Meinungen der Mitglieder zu LE RESTAURANT GUY SAVOY
I never imagined that Chef Guy Savoy would pull off a dinner that would outclass and eclipse all the other famous restaurants in such a grand fashion.
The elegant 18th century Monnaie de Paris building, with views of the Seine, was a magnificent backdrop to the dining experience.
We were greeted at the door by a warm and friendly Chef Guy Savoy.
Despite being world famous, he took the time to make us all feel at home. He came by a second time later to make sure the dishes were served properly. That is passion.
His assistant director, Monsieur Tiago Martins, was instrumental in making the whole evening unforgettable.
He was friendly, funny, and very knowledgeable about the intricacies of fine foods and wines.
The dinner was magnificent. Every dish reflected
Chef Guy Savoy's passion and love of fresh local ingredients.
Every herb, every spice and every sauce created a magnificent gastronomic experience.
With a view of the Louvre and the Seine from the private Académies Dining Room, we started with Colors of Caviar with smoked sabayon.
The balance of flavors and textures in his Signature Artichoke Soup with black truffles was extraordinary. The truffled mushroom brioche elicited praises from everyone (our table had very hard-to-please food connoisseurs).
Raw/cooked lobster with coral bearnaise and vigneronne bisque was exquisite.
Goujonettes of giant turbot were succulent.
Vasco de Gama Duck was amazing.
Desserts like Earl Grey Sorbet were another trip into gastronomic heaven.
To top it off, we got to meet Chef Guy Savoy in the kitchen and see his staff passionately create masterpieces of art right in front of our eyes. Monsieur Martins' staff made sure all our needs were met. Our shopping bags were quite numerous ( there were a lot of bags! ) and were well taken care of.
Chef Guy Savon had started his Restaurant as a dream and a passion years ago. His stratospheric Michelin ranking has lasted for decades (elevated to 3 Stars in 2002). Chef Guy Savon was named best chef in the world by La Liste recently in 2022.
Chef Guy Savon deserves 3 Michelin Stars!
Eating the chefs tasting here is like going on a journey, with highs and lows, ups and downs. I also opted for the wine pairing and each surprise was always so delightful. I had been to a couple of 3 Michelin star restaurants, but the personal attention we received was impeccable and bar none gave the most elevated experience. They also made sure you were at your fullest when you leave the restaurant. Some of the highlights were the truffle soup and the amazing number of desserts you can select from the cart (if you can even fit in any room at the end)! The meat changes, we had guinea fowl with unique sauces that toned down the gaminess of the meat. So enjoyable. A must book for Paris!