Restaurant Guy Savoy - Come here for true haute cuisine restaurant experience served in a joyful atmosphere. Have fun and eat well is the chef's philosophy
The dining room - Simple yet elegant; this modern place is partitioned with dark African wood paneling (high ceiling) and enriched with chef's own art collection. It can be noisy at times ...
Amuse-bouche: left - toasted bread with foie gras and truffle, nice small portion; right - cream of mushroom, potato and balsamic vinegar, tasty
L'huitre en nage glacee transparente (Clear iced poached oysters) - The oyster is set over an oyster puree and served with seawater jelly. Simple, clear and fresh start
Homard bleu "cruit" en vapeur froide (Blue lobster "raw-cooked" in cold steam) - Lobster tartare (light in taste) cooked in lobster vinaigrette, lobster carpaccio, crisp lobster coral pancake, all seasoned with lobster vinaigrette. It was served with dry ice, the crispy one quite interesting. It's just that I'm not a fan of lobster served cold or in sashimi style
Cote de gros turbot "blanc-vert" ("White and green" rib of turbot) part 1 - Rib of turbot poached in milk and accompanied with a preparation of peas. A tasty and tender turbot's meat, I like the seaweed chip
Cote de gros turbot "blanc-vert" ("White and green" rib of turbot) part 2 - Autumn is the season rich of mushrooms (2-3 kinds in this dish). The soup is clear and light as not to overwhelm the turbot
"Colors of Caviar" - Caviar cream, caviar vinaigrette and green bean puree with Sevruga caviar, hot sabayon with Sevruga caviar. Probably, the best dish of the night ,,, a dish that's quite rich and delicious, serving a generous portion of caviar. Beautiful multilayered combination of products that contrast textures, flavors and temperatures
Poelee de girolles - A bonus dish from the kitchen. Girolle mushroom and its juice served with baby zucchini, almond, tomato and fried tomato. A nice intermezzo ...
Radis-foie (Foie gras and radish) - Pan-fried foie gras steam-baked with radish, duck and radish bouillon. The duck liver, surprisingly not so rich, was cooked while sealed in a plastic pouch. The radish helped balance the dish and the foie was not greasy at all
Soupe d'artichaut a la truffe noire, brioche feuilletee aux champignons et beurre de truffe (Artichoke and black truffle soup) - Served with slices of black truffle and Parmesan shavings, layered brioche with mushrooms, and spread with truffle butter. A thick and delicate soup; for me it's more pleasant in the nose (fragrant and appetizing) than in the palate. The best part is to dip the hot brioche with truffle-butter in the soup ... yummy, while the soup by itself is only good
Ris de veau rissoles, "petit chaussons" de pommes de terre et truffes (Browned calf sweetbreads) - Served with small crispy potato envelopes stuffed with foie gras and black truffles. Thinly sliced turnips, celery, leeks and veal stock. A tender sweetbread with good quality (I wish it had been crispier and sweeter). The duck liver enrich the overall dish while the vegetables bring the earthy flavors. Combine 2-3 ingredients to get the most out of this dish
Canons de racines multicolores (Cannons of multicoloured root vegetables) - Various vegetables poached and stuffed with fresh herbs: carrot with mustard leaves & chantrelle, celery with green leaves & porcini, turnip with sorrel and beetroot with tarragon. There's also hot chicken bouillon with mushroom jelly and carrot juice. Guy Savoy's obsession towards "greens" can be seen here - not bad
Fromages affines (Matured cheeses) - I had Comte (36-month old), St. Marcellin, Epoisses, Tomme and Beaufort. The side dishes: walnut & raisin, figs, orange marmalade and black cherry. Overall, a decent selection of French cheese
Terrine de pamplemousse, sauce au the (Grapefruit terrine with tea sauce) - Grapefruit slices coated with orange jelly, grapefruit sauce infused with Earl Grey tea. Fruit-based dessert is always nice after a big meal. Refreshing and slightly bitter grapefruit mixed with tea 'sauce' and light & sweet biscuit. Simple and good
Noir (All-black) - Chocolate and almond paste cake soaked in lime juice with chocolate ganache flavored with cardamom and black pepper, accompanied with a dark chocolate sorbet. It looked small yet complicated (highly skilled preparation); the rich chocolate was interfered with the citric and sour flavor of lime and sorbet. Not really like it ...
Chariot des glaces, sorbets, les bocaux et biscuits d'autrefois (Mignardises cart) - The greedy me having vanilla and caramel ice cream, almond sorbet, chocolate and vanilla macaroons, rice pudding (pink praline and vanilla). Not shown here: apple tart and earl grey sorbet
Moi avec Guy Savoy, possibly the last generation of nouvelle cuisine legends. He tends to be more conservative on his cooking in the last decade and emphasizes more on the dining experience with near flawless service