Skip to content

Guy Savoy, tradition combined with innovation

April 4, 2012
by

The biography of Chef Guy Savoy is a story of a dazzling success. Born and raised in the region of Lyon, he soon developed a deeply entrenched taste for cuisine. As a teenager, he set out on becoming a chef. He opened his first restaurant in 1980 at the age of 27. One year later, Savoy earned his first Michelin Star; the second one followed in 1985. He was awarded the “Legion d’Honneur” in 2000. In 2002, he made it to the elitist list of the 3 Michelin stars restaurant. That same year, he was elected Chef of the year by his peers.

Savoy could have rested on his laurels  but instead,  he decided to broaden his gastronomy empire.  With no less than 6 restaurants in Paris, Singapore and Las Vegas, Guy Savoy has turned into a real businessman, spreading his fame across borders. Though incredibly successful, Savoy is still animated by the pleasure of satisfying customers and offering them a unique moment. As he likes to say, any meal served in one his restaurants is a celebration of life. The Guy Savoy restaurant in the 17th arrondissement is no exception to that rule.

The sober and modern dining room offers a comfortable setting to enjoy the meal. Even though the dishes served are traditional, they all come with a dose of creativity, enhancing the taste and textures of the ingredients. Guy Savoy relies on a staff of experimented cooks that he trained himself. He spends a lot of time reinventing his cuisine and venturing into new areas of gastronomy. His dishes evolve almost daily and are a constant tribute to his passion for fresh products supplied by state-of-the-art farmers or producers. He expects nothing but the best from his suppliers. Most of them have been working with him for years.

Some of the classics include:

– Artichoke and black truffle soup, layered brioche with mushrooms and truffle butter

– Iced poached oysters

– Sautéed mussels and meadow mushrooms,“land and sea” jus

– Crispy & tender lamb with vegetable grains

– Chocolate orb with pear

Guy Savoy

18, rue Troyon

75017 Paris

+33 1 43 80 40 61

www.guysavoy.com

Tasting menus at 315€ and 360€

 

Photo from the www.guysavoy.com website

Advertisements
2 Comments leave one →
  1. April 6, 2012 3:55 am

    We had our own experience and at the time his restaurant in Paris was about to make a move into new premises. http://tastetravel.org/?s=Guy+Savoy+Paris

    • April 6, 2012 10:55 am

      Thanks for sharing your experience! I didn’t mention it but I love the design of the platess.
      Your article is great because it is very personnal with many photos. Thanks!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: