It’s been a while I haven’t been at Guy Savoy and I’ve almost forgot how brilliant this chef’s cooking is. For me, the food at Guy Savoy represents the true 3 Michelin stars cuisine. You are impressed by the forms, the textures and the presentation, but finally what amazes you most, is the perfection of the flavours. The art at Guy Savoy restaurant is not only on the plates but also around you. Part of the chef’s philosophy is that the environment where you have your meal is as important as the meal itself. African statuettes, contemporary artists paintings, wood colours and toned down lighting makes the dining rooms modern yet cosy. It’s old news, but this year Guy Savoy is moving to Hotel de la Monnaie on the Left bank. I can only imagine how visually impressive the place will be.
“Colours, Textures and Flavors ” menu ( because of the bad light the pictures didn’t turn out that well, unfortunately)
“Iced poached oysters served in seawater jelly”. Iodic and fresh -if you like oysters, you will be in paradise.
“Raw-cooked” (“cruit”) Breton lobster in cold steam” Lobster tartare cooked in lobster vinaigrette, lobster carpaccio, crisp lobster coral pancake, all seasoned with lobster vinaigrette… I thought it was a very unique dish. A mixture of sweet, acid, crunchy…
“Sea bass with grilled scales and sweet spices” You were supposed to eat the skin (which was with its scales). The dish was served with mushrooms and fish stock infused with vanilla and sweet spices. The skin was very crispy while the fish was moist and tender.
“Colours of caviar” Caviar cream, caviar vinaigrette and green bean purée with Sevruga and Imperial Oscietre caviar, hot sabayon with Sevruga caviar… The acidity from the vinaigrette, almost like umami taste from the green beans purée, the warm sabayon later poured over the upper layer… An incredible mixture of tastes, textures and temperatures.
“Foie gras and radish” Escalope of duck foie gras, pan-fried and then steamed-baked with pink radishes. The sweetness of foie gras went very well with the acidity from radish broth.
“Artichoke and black truffle soup, layered brioche with mushrooms and truffles” The big classics by Guy Savoy- warm artichoke soup with black truffles and parmesan shavings accompanied with warm brioche.
“Truffle lentils and calf sweetbreads in a pastry covered pot”. Needless to say, it was not an ordinary petit salé. The lentils were infused with black truffles and mixed with their shavings. The sweetbread was melting in your mouth.
“Orange and black” Large tender carrots in butter, with a bed of spinach,pan-friend chanterelle mushrooms and coarse-ground black pepper.
“Multi – coloured” Dark chocolate orb garnished with finely diced aloe vera and mango, then a banana and passion fruit sorbet. Hot mango coulis is poured on the top to open the exotic orb.
