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Restaurant dans un splendide hôtel servant des plats orchestrés par le maitre des lieux.
Le chef de réputation mondiale Guy Savoy est installé dans un splendide hôtel particulier du quai de Conti au cœur du Paris historique. Le Louvre, l’Institut, le Pont Neuf, la Seine et ses Bouquinistes font face aux imposantes fenêtres des six salons dotés de personnalités bien distinctes et captivantes grâce à l'architecte Jean-Michel Wilmotte. Le résultat ? Six salons dotés de personnalités bien distinctes et captivantes. Un cadre unique pour voir défiler la ronde des plats orchestrée par le maitre des lieux. La réputation du chef n'est plus à faire et dans son établissement de la Monnaie, il démontre avec brio son talent et son inventivité. Dans son menu, il s'amuse à décortiquer, colorer, bonifier les recettes d'antan et à composer les goûts de demain. Parmi les trésors des lieux, les visiteurs n'auront que l'embarras du choix : « Soupe d'artichaut à la truffe noire, brioche feuilletée aux champignons et truffes », « Rouget barbet en situation, jus lié au foie du poisson », « Une pintade au chou, avec de la truffe ». Le plaisir se poursuit au dessert avec « le Mille feuilles ouvertes à la vanille de Tahiti » ou encore « Purement chocolat comme une tarte ».
Le saviez-vous ? Cet avis a été rédigé par nos auteurs professionnels.
Avis des membres sur LE RESTAURANT GUY SAVOY
Les notes et les avis ci-dessous reflètent les opinions subjectives des membres et non l'avis du Petit Futé.
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I never imagined that Chef Guy Savoy would pull off a dinner that would outclass and eclipse all the other famous restaurants in such a grand fashion.
The elegant 18th century Monnaie de Paris building, with views of the Seine, was a magnificent backdrop to the dining experience.
We were greeted at the door by a warm and friendly Chef Guy Savoy.
Despite being world famous, he took the time to make us all feel at home. He came by a second time later to make sure the dishes were served properly. That is passion.
His assistant director, Monsieur Tiago Martins, was instrumental in making the whole evening unforgettable.
He was friendly, funny, and very knowledgeable about the intricacies of fine foods and wines.
The dinner was magnificent. Every dish reflected
Chef Guy Savoy's passion and love of fresh local ingredients.
Every herb, every spice and every sauce created a magnificent gastronomic experience.
With a view of the Louvre and the Seine from the private Académies Dining Room, we started with Colors of Caviar with smoked sabayon.
The balance of flavors and textures in his Signature Artichoke Soup with black truffles was extraordinary. The truffled mushroom brioche elicited praises from everyone (our table had very hard-to-please food connoisseurs).
Raw/cooked lobster with coral bearnaise and vigneronne bisque was exquisite.
Goujonettes of giant turbot were succulent.
Vasco de Gama Duck was amazing.
Desserts like Earl Grey Sorbet were another trip into gastronomic heaven.
To top it off, we got to meet Chef Guy Savoy in the kitchen and see his staff passionately create masterpieces of art right in front of our eyes. Monsieur Martins' staff made sure all our needs were met. Our shopping bags were quite numerous ( there were a lot of bags! ) and were well taken care of.
Chef Guy Savon had started his Restaurant as a dream and a passion years ago. His stratospheric Michelin ranking has lasted for decades (elevated to 3 Stars in 2002). Chef Guy Savon was named best chef in the world by La Liste recently in 2022.
Chef Guy Savon deserves 3 Michelin Stars!
Eating the chefs tasting here is like going on a journey, with highs and lows, ups and downs. I also opted for the wine pairing and each surprise was always so delightful. I had been to a couple of 3 Michelin star restaurants, but the personal attention we received was impeccable and bar none gave the most elevated experience. They also made sure you were at your fullest when you leave the restaurant. Some of the highlights were the truffle soup and the amazing number of desserts you can select from the cart (if you can even fit in any room at the end)! The meat changes, we had guinea fowl with unique sauces that toned down the gaminess of the meat. So enjoyable. A must book for Paris!