RESTAURANT GUY SAVOY

Guy Savoy is the favorite of three-star Michelin chefs in Paris. He is also a member of the French Fine Food Industry Federation. He is a nice guy and his food is good. This is his new restaurant RESTAURANT GUY SAVOY, Monnaie de Paris, located in the Paris Mint.

Afternoon tea with good friends👯‍♀️You can request both sweet and savory dishes 🥪Sandwiches include beef, curry chicken, salmon, shrimp, egg, cucumber, and a round one, probably tuna? 🌝 🍰The Christmas-themed desserts taste a bit weird🌝But the scone is delicious! Be sure to eat it while it's hot! The homemade lemon orange sauce melts in your mouth and is super soft!

The organic ingredients were very fresh. I chose two glasses of champagne. The black truffle artichoke soup was delicious. The salmon was of good quality. I asked the restaurant and they said it was Scottish salmon. Because of the poor communication, the main course was chicken and duck. I was allergic and couldn't eat shrimp. She wanted beef. We didn't like poultry, so we basically gave up. I tried my chicken, which was sweet and sour. I didn't like it very much, but I liked the others. The atmosphere was very good. The butler who served the dishes was very humorous. Because my friend is beautiful and often goes to Michelin restaurants, we interacted well.

The hardest thing about contemporary French cuisine is to please everyone, and if there is a place to make the most people as pleasant as possible in terms of taste and experience, I think it must be Guy Savoy. It is not an exaggeration to say it is a classic that keeps pace with the times. In 2015, it was relocated to the current old building on the Seine River, across the water from Notre Dame. The six rows of dining spaces revived French luxury, and contemporary art on the walls reminds diners of the current era. The neon lights at the entrance are a welcome message from the chef: the art of cooking is to turn ingredients into pleasure. This pleasure is presented in an unprecedented way, with the perfect cooperation of the chef and the waiter. The five senses were all awakened, the artistic conception of the dishes made the cuisine more interesting, and the super high level of cuisine made the content not dominated by the external form. The service staff are sincere and enthusiastic, and everything is impeccable.

Restaurant Guy Savoy Understand French New Cuisine Chef: Guy Savoy, Michelin 3 Stars Since 2002 The most feared thing about any Michelin restaurant is moving or renovating. Because every detail of a change has to be re-enacted, it is facing the fate of being severely reviewed for star drops. Last year, Plaza Athénée was downgraded to 2 stars. The review may deliberately pick you on the first day of the new opening, it is very likely that your stove has not been mastered, the cooperation between the front hall and the back kitchen is not coordinated, and even the trash can in the bathroom has not been shipped, which will be remembered in the small black book. Guy Savoy, who moved the restaurant to the Left Bank Coin Museum in May 15, was probably also scared before the new list was announced in February 16. I can imagine the whole chef holding up and crying when he received a Michelin call and heard "Congratulations, you saved 3 stars." The previous one may be too pioneering, the experimental, contemporary art feel of the cuisine will let a lot of traditional French cuisine disappointed, feel can not eat it well. Guy Savoy will make less avant-garde diners easy to appreciate. Guy Savoy is making traditional dishes new and understandable. He thinks cooking is to transform ingredients into pleasure at the table. Dining at Guy Savoy is like entering a dreamland. From the deep sea to the land, into the wild to hunt, the color changes, the movement. First, eat a oyster. The spider crab is the whole. The waiter removes the shell on the spot, and the crab meat removed from it is perfectly displayed, and he puts the sauce on you. Salmon is served on ice cubes and then the hot soup is drizzled on top, just to cook the salmon slightly. And 100% delicious veal no matter what: Dessert is also rich in flavor. Restaurant Guy Savoy What to eat: New French meal, Riverside view of Seine Price: from 200 euros a single point, set meal 390 euros

guy savoy is named after the chef, it is said to have opened in 1987, the dining environment is particularly good, dinner has 12 courses, the dishes are very good whether it is taste or plate, it is Michelin Samsung!