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.
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 ♥