RESTAURANT GUY SAVOY

The Michelin Samsung chef in Paris likes Guy Savoy the most. He is also a member of the French Boutique Industry Federation. He has good food and real people. This is his new store in the Paris Mint RESTAURANT GUY SAVOY, Monnaie de Paris.

Afternoon tea with good friends 👯‍♀️ You can ask for salty and sweet to go on 🥪 Sandwich with beef curry chicken salmon shrimp egg cucumber and a rounded tuna? 🌝🍰 Christmas theme desserts taste a bit weird 🌝 But scone is delicious! Be sure to eat while hot! Homemade lemon orange sauce entrance is super soft!

The organic ingredients are very fresh. I chose two glasses of champagne. The soup of black truffle Korean stew is delicious. The quality of salmon is very good. I asked the restaurant and said it was Scottish salmon. Because there was no good communication, the main dish was chicken and duck. I am allergic to eating shrimp. She wants beef. We don't like poultry. Basically give up, I tried my chicken, it was sour and sweet, not too cold, but the others were very like, the atmosphere was very good, the manager of the food was very humorous, because my friend was beautiful and often went to Michelin restaurant so the interaction was very good.

The most difficult thing about contemporary French cuisine is to please everyone. If there is a place that can please as many people as possible in terms of taste and experience, I think it must be Guy Savoy. It is no exaggeration to say that it is a classic that keeps pace with the times. In 2015, it moved to the current old building by the Seine River, facing Notre Dame across the water, full of style. The 6 row dining spaces revived the French luxury style, and the contemporary art works on the wall reminded diners of the current era. The neon lights at the entrance are the chef's welcome to diners: The art of cooking is to transform ingredients into pleasure. With the perfect cooperation of the chef and the waiter, this pleasure is presented vividly and unprecedentedly. All five senses are awakened, the artistic conception of the dishes makes the dishes more interesting, and the super high standard of the dishes prevents the content from being dominated by the external form. The service staff are all sincere and enthusiastic, and everything is impeccable.

Restaurant Guy Savoy French new cuisine that you can understand Chef: Guy Savoy, 3 Michelin stars since 2002 The biggest fear of any Michelin restaurant is moving or renovating. Because once it changes, all the details have to be redone, and it faces the fate of being downgraded by strict reviewers. Last year, Alain Ducasse's Plaza Athénée restaurant was downgraded to 2 stars. The reviewers may deliberately choose your first day of opening. It is very likely that you haven't mastered the fire of the stove, the coordination between the front hall and the kitchen is not coordinated, and even the trash can in the bathroom has not been delivered. All these will be recorded in the little black book. Guy Savoy, who moved the restaurant to the Left Bank Coin Museum in May 2015, must have been terrified before the new list was announced in February 2016. I can imagine the scene when he received a call from Michelin and heard "Congratulations, you have retained 3 stars", and the whole kitchen hugged each other and cried bitterly. The Pierre Gagnaire restaurant mentioned above may be too avant-garde. The experimental and contemporary art-feeling cuisine will disappoint many people who yearn for traditional French cuisine, and they feel that they can't taste its goodness. Guy Savoy will be easily appreciated by diners who are not so avant-garde. Guy Savoy makes traditional dishes in a new way, which is a new cuisine that people can understand. He believes that cooking is to transform ingredients into pleasure on the table. Dining at Guy Savoy is like entering a dream with ups and downs. From the deep sea to the land, into the wilderness to hunt, the colors change, and the movement and stillness overlap. First, let's have three ways of eating oysters. The spider crab is served whole. The waiter peels off the shell on the spot, and the crab meat is perfectly displayed. He then puts the sauce on it. The salmon is served on ice, and then the boiling soup is poured on it, just slightly cooking the salmon to the right degree. And the veal is 100% delicious no matter how it is cooked: The dessert also has rich flavors. Restaurant Guy Savoy What to eat: New French cuisine, view of the Seine Price: A la carte from 200 euros, set menu 390 euros

Guy Savoy is named after the chef. It is said to have opened in 1987. The dining environment is particularly good. There are 12 courses for dinner. The dishes are excellent in both taste and presentation. It deserves to be a Michelin three-star restaurant!