Restaurant Guy Savoy
18 rue Troyon,
75017, Paris, France
01 43 80 40 61
Guy Savoy is certainly no ordinary restaurant and it really did earn its three Michelin stars. Here’s how it all started. We were greeted by the head waiter, who turns out to be a very smart, witty guy. He started speaking to us in French but when we admitted that we didn’t understand French, he cleverly maneuvered around the situation by saying, “Oh, I was just trying to impress you.”
After a short while, it was easy to settle on the “Coulours, Textures and Savours” menu at €360 per person.
Even though the menu indicated that there were 11 courses, it was much more than 11. We received our warning well in advance that we should expect the dinner to last about three and a half hours.
1. Clear iced poached oysters
2. Blue lobster “raw-cooked” in cold steam
3. Whole grilled sea bass with sweet spices
4. Caviar and large green asparagus, smoked sabayon egg
5. Pan-fried duck foie gras, “infusion-bouillon” with hints of itterness
6. Artichoke and black truffle soup, layered brioche with mushrooms and truffles
7. Beef chuck in two styles
9. Matured cheeses
10. Rhubarb and flowers
11. Chocolate orb
On top of the listed dishes, we received a few other items including the usual amuse-bouche, a mushroom dish and extra desserts.
Iced Poached Oyster
The chef skillfully “iced” the saltwater into jelly, which gave an extra texture when I slurped the oyster away. It was a very nice touch of uniqueness.
Blue Lobster “raw-cooked” in Cold Steam
This dish was appealing to the tastebuds as well as a work of art. It was creatively plated on top of another plate of dried ice so fog was literally coming out of the dish to resemble the London fog. Apparently, that’s where our lobsters came from too.
Whole Grilled Sea Bass with Sweet Spices
Simply amazing, I don’t think it would be fair for me to go into too many details and all the wonderful things I tasted since it’s been over a week but the sauce did leave a very nice impression on me.
Beef Chuck in Two Styles
Simply heavenly. This was after all, the first time where I truly tasted beef that literally melts. It was braised for hours.
Good food really does take a lot of work and artwork. The chef skillfully sliced the vegetables into very thin slices and rolled them up (shown in the photo slideshow). Once it was served, our waiters unrolled them for us. The colors on our plates were very appealing to the eye and the tang of sourness makes it really easy to take in after going through the eight dishes that came before.
Melted Chocolate Orb
Oh, I really should have taken a video when they poured the sauce onto the chocolate orb. The chocolate simply “disappeared” in one smooth motion. Guy Savoy takes care of both your senses, taste and sight, all in one dinner.
Artichoke and Black Truffle Soup
Not as good as I expected, especially since I love the taste of truffle.
Perhaps it didn’t taste much like lobster bisque, which was what I expected under the foam. It resembled more like a clear, salty broth.
As you can tell from my long list of highlights and fairly short list of disappointments (which were pretty hard to come up with by the way), you’ll see how much I loved Guy Savoy. If you have a few hours to spare and some extra money in your pocket, make reservations before it’s too late. Our waiter revealed that they are full for lunch and dinner, Mondays through Saturdays!
Since our waiter was friendly, we broached more questions. Turns out, being a waiter requires a certain degree of professionalism as well! He would spend an hour googling and doing a little background research on the guests on the reservation list so he’s familiar with the city they’re from. When we told him we’re from Hong Kong, he immediately brought up the Victoria Harbour and other bits from Hong Kong. He even brought up the fact that he wanted to make sure we had enough time to spare for the dinner because local Hong Kongers tend to finish their meals really quickly.
Joey Wong ♥