Guy Savoy has been given 3 Michelin stars for its restaurant, and the rating is well-deserved. Starting with its ma\u00eetre d\u2019, Hubert, it is a show from the time you are seated to the time you leave, with the food being the star of the show.<\/p>\n
We dined there in late March, as part of our whirlwind spring break visit to Paris. We picked the \u201cCoulours, Textures and Savours\u201d menu (I know\u2014their English is British and has far too many extra \u201cu\u201d letters), which consisted of the following:<\/p>\n
Clear Iced Poached Oysters<\/p>\n
Blue Lobster cooked in Cold Steam<\/p>\n
Potato Caviar served in a Smoked Sabayon Egg<\/p>\n
Whole Grilled Sea Bass with Sweet Spices<\/p>\n
Duck Foie Gras with Mulled Wine Flavors<\/p>\n
Artichoke and Black Truffle Soup served with Layered Brioche with Mushrooms and Truffle Butter<\/p>\n
\u201cSurf and Turf\u201d Saddle and Rack of Lamb<\/p>\n
Small Sandwich with Celery Ice Cream (this was the palate cleanser)<\/p>\n
Matured Cheeses<\/p>\n
Pear and Pepper<\/p>\n
Chocolate Orb<\/p>\n
Jim is the only member of the family who truly appreciates (and eats) a cheese course. The waiter, upon discovering that the remaining four of us were going to pass on the cheese course, insisted in his amused French way that we all try small bites of the most mild cheese the restaurant had. (This scene reminded me more than a bit of the scene form the movie \u201cL.A. Story\u201d where Steve Martin\u2019s character goes to the fancy French restaurant, L\u2019Idiot, and is told what he can and cannot eat (\u201cYou shall have the chicken.\u201d)<\/p>\n
Not surprisingly, no one finished his\/her cheese course other than Jim. The waiter just laughed at us (in a very nice way\u2014there\u2019s nothing snobby about Guy Savoy). That reminded me of a line from the book \u201cCooked\u201d by Michael Polian, in which he comments that no culture appreciates any other culture\u2019s fermented foods. It\u2019s certainly true when it comes to Asians and cheese!<\/p>\n
Notwithstanding the cheese course, Guy Savoy deserves its rating. The food was simply fabulous, the service was impeccable, and the staff was warm and friendly. We highly recommend a visit!<\/p>\n
Guy Savoy is located at Monnaie de Paris, 11 quai de Conti 75006 in Paris (www.guysavoy.com).<\/p>\n","protected":false},"excerpt":{"rendered":"
Guy Savoy has been given 3 Michelin stars for its restaurant, and the rating is well-deserved. Starting with its ma\u00eetre d\u2019, Hubert, it is a show from the time you are seated to the time you leave, with the food being the star of the show. We dined there in late March, as part of […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[82,25],"tags":[43,38,331],"class_list":["post-1609","post","type-post","status-publish","format-standard","hentry","category-fun","category-restaurants","tag-guy-savoy","tag-paris","tag-restaurants"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p23QXm-pX","jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/mayliang.us\/index.php?rest_route=\/wp\/v2\/posts\/1609","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mayliang.us\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mayliang.us\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mayliang.us\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mayliang.us\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1609"}],"version-history":[{"count":1,"href":"https:\/\/mayliang.us\/index.php?rest_route=\/wp\/v2\/posts\/1609\/revisions"}],"predecessor-version":[{"id":1610,"href":"https:\/\/mayliang.us\/index.php?rest_route=\/wp\/v2\/posts\/1609\/revisions\/1610"}],"wp:attachment":[{"href":"https:\/\/mayliang.us\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1609"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mayliang.us\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1609"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mayliang.us\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1609"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}