After several years of wanting to go…almost begging myself to go I finally found the right time and occasion to visit Guy Savoy’s temple in Paris. As with most varieties of journalism this of course is not entirely true. It was my wife that found the time, as she is the one with the schedule, and the occasion. So unknown to me the plan of Valentines Day in Paris with dinner reservations at Guy Savoy was hatched.
Now a lot of my readers are from the US so I guess a short intro to Guy Savoy is in order. Guy has about 5 restaurants in Paris with the eponymous Guy Savoy being the star in the lineup. It has several times been ranked in the Restaurant Magazine Top 50 Restaurants in the world awards and is awarded three stars by Guide Michelin. He also operates the Guy Savoy restaurant at Caesars Palace in Las Vegas. Although run by his son Frank it is widely expected to be promoted from two to three stars in the next edition of the Guide Michelin for Las Vegas. Born in the mid 1950’s Guy Savoy is the youngest of the modern group of French chefs attributed to the term “Nouvelle Cuisine” others include Paul Bocuse and the Troisgros brothers.
Restaurant Guy Savoy is a true example of what I term a “Chef’s House” restaurants. Some restaurants just have an aura of seriousness over them, an instinctive feel that proper work is done here. It has nothing to do with the décor or the menu, but an underlying sense of pride. These restaurants have a few simple things in common.
1. Real craftsmen cook here, not “artist”
2. An unbelievable respect of ingredients bordering on worship.
3. Nothing is “purpose built.”
4. No large cloakroom or lavish bar at the entrance.
There are several great restaurants that that carry this label in my book, and dinning in them is always a treat. You find them in all price ranges and most styles of cuisine so all that connects them is this intangible quality that gives you a sense of reassurance. Other fine examples of this quality are Gordon Ramsay Royal Hospital Road London, Munkestuen Restaurant Norway, Trio Restaurant Sweden to name but a few.
Now I guess you are wondering if the food was any good, and of course it was. All true to the ingredients and wonderful craftsmanship done just right. To quote Chef Tony Vikebø of Munkestuen “With honest craftsmanship and the finest ingredients it is hard to fail.”
Those of us that have been in the trade for a “few” years are all familiar with the “21:00 rounds” when the Chef walks into the dinning room just after all tables have been served their main course and greets all the prominent and returning guests. Well rest assured that no one does it better than Guy Savoy, every night he is there welcoming every table after they have been seated and biding you farewell at the door when you leave, already planning your next visit to Guy Savoy’s temple of Craftsmanship and Warm welcomes.
