Guy Savoy

Frommer's Review

One of the hottest chefs in Europe, Guy Savoy serves the kind of food he likes to eat, prepared with consummate skill. We think he has a slight edge over his rival Michel Rostang , though Ducasse, at least in media coverage, surpasses them both. The decor is a sober, monochromatic, and deliberately understated foil for the superb and fussed-over food: "a contemporary-looking study in browns and off-whites." Although the superb meals comprise as many as nine courses, the portions are small; you won't necessarily be satiated at the end. The menu changes with the seasons and may include cream of artichoke soup with Parmesan and black truffles, roasted rack of veal served with truffle-studded mashed potatoes, duckling foie gras with aspic and gray salt, or sea bass grilled in a salt shell and served with a sauce of sweet herbs. If you come in the right season, you may have a chance to order game, such as mallard and venison. Savoy is fascinated with mushrooms and has been known to serve a dozen types, especially in autumn.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

Back to Top