Our “splurge” meal in Paris was the one and only Guy Savoy. We didn’t do Joel Robuchon as we went to the one in Vegas in November 2009. We wanted to try a different chef this time. Let’s start off with location. Guy Savoy is located by the Champs Elysees boulevard, literally two streets down from the Arc de Triomphe. Since Guy Savoy doesn’t have as much “buzz” as some of the newer restaurants, we were able to make reservations through the normal process. When we walked into the restaurant, we were warmly greeted by three hostesses. Everyone wore a charcoal gray suit, very business professional looking…like being in a bank. Make sure you dress in business casual, at minimum! Everyone working in the restaurant greeted us. That’s quite lovely. The restaurant is divided into separate rooms. Each room had 4 tables. You can easily arrange to have a family dinner in one of the rooms, semi-privately.
Onto the amuse bouche – asparagus soup
underneath the soup cup was a beet tart!
As we reviewed the wine menu THE chef came out. Yes, I mean Guy Savoy came out and welcomed us to his restaurant. Holy cow, my jaw dropped. Does Thomas Keller greet his customers at Per Se or French Laundry? Does Robuchon greet his patrons at any of the Robuchon locations. This was a first for me!
their bread cart. impressive but if you’ve seen Robuchon’s bread cart, this one seems OK. It’s because at Robuchon they had more than 8 different types of breads and they warm the bread for you.
My appetizer: chicken breast, foie gras and artichoke, with a truffle dressing. It was presented like a terrine and I absolutely terrines. It was served cold but it was so fitting. I was suprised by how MOIST the chicken breast was, that it totally matched the texture and consistency of the foie gras.
❤ had the artichoke and black truffle soup. It also came with a layered brioche with muchrooms and truffles topping the soup off. Do I really need to describe to you how awesome the soup is? Well you have to like artichokes first and foremost. Because this soup tasted like liquid artichoke hearts…to me that’s yuumy!
I had the springtime veal. This time I had green asparagus, versus the white asparagus in my appetizer. I really like asparagus and didn’t feel it was redundant.
❤ had “Foie gras and radish,” just fried turnips and “roasted-caramelised” duck. The interesting thing about <3’s dish is that they showed us how it looked before they cut the duck. It was cooked in a foil case that had a clear window. WHen they came out with the foil, they pulled open the clear window and you were overwhelmed with the smell of duck. MMmm.
A palate cleanser
Their ice cream cart is so smart looking!
❤ had the Mille-feuille pasry with vanilla pod (made to order). I loved the vanilla in this dessert, but it was a little hard to eat. Like you can’t just run your fork through it.
I had the “strawberry textures” and indeed it was full of textures. The best part? No rhubarb! Thank you! There was freeze dried strawberries, slightly sweetened strawberries, strawberry ice, and a bit of a strawberry glaze. Everything tasted like the sweetest, freshest strawberries you’d find at a farmer’s market. I loved this dessert!!!
We even had a bit of ice cream!
Overall I really enjoyed our meal. Like I said before, I feel like Michelin’s ratings sway more towards “fine dining” and exceptional service. Guy Savoy definitely fit that criteria. My favorite dishes were the appetizer and dessert that I ordered. Anyway, I’ll let the photos do the talking. Enjoy!
18, rue Troyon
75017 Paris France