Guy Savoy, Paris, 12/2/15

building exterior
building exterior

A little over 6 months ago Guy Savoy moved his restaurant from the it’s location of 28 years, to the French Mint building. They have the top floor and the beautiful entrance and building add to the experience of going there. The rooms have some similarity but each has a character and different art but more importantly have windows even in the kitchen. They were very pleased to give us a tour of the entire place. Some things have changed – the huge bread cart is gone and replaced by a favorite of the chef, a buckwheat roll but others are the same – the extra dessert cart still arrives to fill you to the rim with sweets. We went for lunch and they offer a 110 euro 3 course lunch for Internet browsers which you can sign up for with your reservation.

one interior room
one interior room
light fixture
light fixture
one room with large table
one room with large table
Several rooms
Several rooms
Starters and fish menu
Starters and fish menu
main course and dessert menu
main course and dessert menu
buckwheat bread
buckwheat bread
wine
wine
Frankie wondered where the lids went?
Frankie wondered where the lids went?

Lunch starts with several amuse, a delicious sandwich of foie gras and crisp toast is presented on a silver skewer (and you’ll wish you had a handful of these!), then the leek and potato soup in a cup that hides a small muffin underneath to finish off this nice start and finally a plate of button mushroom and leek tartlets – they were great!

foie gras and toast
foie gras and toast
leek and potato soup
leek and potato soup
salmon surprise underneath
salmon surprise underneath
Button mushroom tartlet and leek with dressing tartlet
Button mushroom tartlet and leek with dressing tartlet

We were undecided on our first course and the waiter was nice enough to split two different things for us, so we could each have both. The artichoke soup is a classic there and the truffles are odiferous but didn’t have a taste to go with their wonderful smell. This soup is not a pretty color but is good on the taste buds. It is served with a mushroom brioche that is good on the buds and the waiter immediately slathers it with truffle butter after he places it on your plate.  He encouraged dunking and so I did and that was a good time-  so good that he had to bring us another brioche!

Artichoke and black truffle soup,
Artichoke and black truffle soup,
Layered brioche with mushrooms and truffles
Layered brioche with mushrooms and truffles
second portion of brioche
second portion of brioche

Next was the Bresse chicken/foie gras/artichoke mold that again was mild in flavor and one of those items that is best if all parts are eaten together rather than individually.

Bresse chicken breast, foie gras and artichoke, truffle dressing
Bresse chicken breast, foie gras and artichoke, truffle dressing
toast to go with chicken
toast to go with chicken

Beef was served in two ways in one main dish. The grilled portion was cooked nicely and tasty but the braised portion was just too dry even when doused with the delicious rich sauce. The standup item is a potato stuffed with carrots, but I would have enjoyed a few more of the vegetables.

Beef and carrots in two styles
Beef and carrots in two styles

The veal meat was nice but also served with a large piece of liver that that was bit too “iron” for my husband and even for me, a liver lover. Both mains had rich, thick sauce added at the table and then the extra left for you if you wanted more which is a nice touch.

flaky pastry over veal classic jus
flaky pastry over veal classic jus
Roasted rump of veal, classic just beneath flaky pastry
Roasted rump of veal
spooning over the jusice
spooning over the jus
Frankie checks out the bowl
Frankie checks out the bowl

Palate cleanser floating island was cool and tasty.

Floating island wtih yuzu and Meyer lemon. Cool and tasty, and really foamy
Floating island wtih yuzu and Meyer lemon. Cool and tasty, and really foamy

The Mille-feuille is a another classic here but even though the pastry is perfectly flakey the cream filling just didn’t have enough buttery sweetness for me to satisfy.  Again they left the extra cream, after they put an extra dollop on your plate, but I guess I prefer a custard in between the layers.

Mille-feuille pastry wit vanilla pod
Mille-feuille pastry with vanilla pod creme
close up
close up
Frankie exhausted in the bathroom
Frankie exhausted in the bathroom

Then the dessert cart where there are tons of options. I was surprised that the waiter didn’t tell you what was on the cart so you’d know what to chose from but not to be deterred I just asked about various items. You are free to get as much as you want so you’re sweet tooth will be satisfied and that did happen. The caramel custard and ice cream were delicious and I ate every extra bit of the custard that they left on the table.

dessert cart
dessert cart
IMG_4400
Caramel ice cream, caramel custard, chocolate macaroon, coconut cookie and one other cookie
almond ice cream
almond ice cream
dessert cart from the back
dessert cart from the back
cappuccino
cappuccino
under the coffee cup
under the coffee cup
Frankie liked the sugar
Frankie liked the sugar
Our nice waiter
Our nice waiter
Guy Savoy
Guy Savoy
She found them on a counter nearby
Frankie found the salt, pepper and butter lids on a counter nearby

2 thoughts on “Guy Savoy, Paris, 12/2/15

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