Pictures Above ©Laurence Mouton Right Stevens Fremont
- 3 Michelin stars
- 19 in Gault Millau
- 4 stars in the Bottin Gourmand
- 3 plates in the Pudlowski Guide
- AAA : “5-Diamond Award”
“Cuisine is the art of instantaneously turning produce suffused with history into happiness. Thinking about the variety and the years it took to perfect it. Thinking also about the « life» of each type of produce, with all its individuality and the unforeseen events which it has had to stand up to”.
For Guy Savoy, cuisine is a day-to-day discipline in which time and work combine in an exercise which is subject to the scrutiny of the eye, of the touch, of the sense of smell and of taste. The senses are what form culinary reality. Guy Savoy’s cuisine first and foremost expresses his sensitivity and his passion. Having meal at Guy Savoy means making the most of the combined talents of the chef, the dining-room and kitchen teams, so as to enhance the flavours of what our planet produces, the results of the efforts of the best farmers, producers and wine-growers, who are all aware of our common heritage.
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