Guy Savoy

Food	Service	Atmosphere	Value
8	4.67	7.33	6.33

With an innovative chef and an exceptional wine cellar, Guy Savoy has all the makings of a brilliant French eatery. On his web site, head chef Savoy calls his restaurant “the last civilised place on Earth.” The elegant dining area has impermanent partitions so private rooms can be made at will. Savoy is just as concerned about the diners experience as he is with the diner’s cuisine. The food itself is elegant as one would imagine in a restaurant of this calibre, and there is the option of a set or regular menu to choose from. Menu items change with the seasons. The desserts are said to be particularly fabulous.

October 2004

Unreviewable! That's because there are no words that can truly convey the experience of dining in this amazing venue. The staff are incredible, joining the diners on their culinary adventure, knowing instantly exactly what experience each table requires and serving the right mix of food, warmth, service and great wine. I can't wait to return to this culinary altar - worth every penny. The flavours are fresh, balanced and a delight for the tongue. They even suggest which bread will go with which course. Faultless.

Tuesday, July 22, 2008

I opted to take my wife to Guy Savoy in Paris on June 16th to celebrate her birthday. I did not regret my decision. Upon arrival we were treated to an incredible culinary experience. We went for the one the 10 course tasting menu; although by the time we were though we were on our 16th degustation. It's hard to say which courses were the best because the entire menu was outstanding. For us the l’huître en nage glacée (oyster), the colours of caviar, the lobster, the foie gras and the artichoke and black truffle soup were very memorable. This was probably the finest meal that we have had and both my wife and I have dined extensively. Absolutely sublime...

Gordon Riby - Thursday, June 28, 2007

Just an extraordinary experience from start to finish.
The food and wine were exceptional,unfussy,simply served, but the way the staff went out of their way to do anything to make the meal more agreeable made the difference.
Could not fault it.

TAJ - Friday, October 14, 2005

The attention to detail and gentle care in which the patrons are guided throughout the entire food celebration were different than any I’ve ever encountered. I enjoy the stages and theatre of a fantastic food experience, but THIS was a journey.

The architecture of the restaurant enlists the intelligent use of sturdy attractive movable wood panel walls, enabling the restaurant to create smaller intimate spaces or larger ones as needed.

The restaurant décor changes annually, it is currently decorated with a warmly lit neutral palette of black, beige, white, and teak. Bold lighting delights at integral pieces of collected art and fine Asian sculpture. The decorative glass in hues of green & purple at each table setting are striking and continue the theme for butter, salt and pepper service.

Upon arrival, the hosts & hostess warmly greeted us, gathered our umbrellas & coats and assisted us to our table. The chef for whom the restaurant is named, “Guy Savoy,” meets each and every one of his guests at their table, personally, thus adding further to your feeling of comfort and well being.

There were at minimum, 5 staff assisting our table. These are food professionals, proud to be of service, there to make dining memorable and enjoyable. Should anyone have reason to depart the table, their old napkin was not only returned, but it was removed and replaced with a crisp new one.

The food and service surpassed expectation. Three delicate, savory and delicious amuse bouche’s had been delivered to the table, in succession, before we even ordered our appetizers. In order to fully compliment your food selection, bread from an artfully displayed and numerous assortments of selections was chosen for you.

Because I could not choose between an appetizer of foi gras or artichoke soup, the waiter decided I must try both as a half portion. I was absolutely floored that they would do this, let alone - they, themselves, - suggested doing this!

I learned that at Guy Savoy, it is all about the occasion of the food and the experience for the guest. After appetizers, additional amuse bouches were delivered before the main course. I enjoyed a delicate sea bass prepared with (believe it or not) suitably seasoned and deliciously edible skin.

Cheese service was offered and accepted. I sampled cheese from various regions available from the heavily laden cart along with additional amuse bouches which continued to arrive from the kitchen.

By the time dessert was offered, I had no room left for a real dessert. However, while Jo enjoyed hers, another succession of sweet amuse bouches arrived to delight and satiate. Naturally, with coffee, more sweets arrived stopping only when we were happily gratified and the bill was paid.

I got the feeling that regardless of your experience with high, fine dining, anyone would be made to feel at home, here at Guy Savoy. The service was impeccable and every need or want was anticipated.

Renee Berberian - Monday, May 02, 2005

Have been to this place a few times. It is a hidden Gem, the fact that this man taught Gordon Ramsay makes him a star alone! The food was to die for, about 7 courses and each time another flavour of the earth. The articoke soup with white truffle was amazing. I would advise anyone going to Paris to spend an evening here and go for the set menu and let the party begin!

Nicholas Tangney - Wednesday, January 05, 2005