Best of the Best 2016: Leisure | Dining: Restaurant Guy Savoy

  • Photo by Laurence Mouton
    The intimate restaurant seats only 60; Savoy directs a brigade of 30 chefs in the kitchen. Photo by Laurence Mouton
  • Photo by Laurence Mouton
    His playful spirit is on display from the provocative miniature hors d’oeuvres through the delightful desserts. Photo by Laurence Mouton
  • Photo by Laurence Mouton
    Guy Savoy Photo by Laurence Mouton
  • Photo by Laurence Mouton
    Guy Savoy Photo by Laurence Mouton
  • Photo by Laurence Mouton
    Guy Savoy Photo by Laurence Mouton
  • Photo by Laurence Mouton
    Guy Savoy Photo by Laurence Mouton
  • Photo by Laurence Mouton
  • Photo by Laurence Mouton
  • Photo by Laurence Mouton
  • Photo by Laurence Mouton
  • Photo by Laurence Mouton
  • Photo by Laurence Mouton
  • Alexander Lobrano

When Guy Savoy moved from his original Right Bank location in Paris into magnificent quarters overlooking the Seine, he also created a pulse-racing selection of new dishes to complement his Michelin three-star classics. His playful spirit is on display from the provocative miniature hors d’oeuvres through the delightful desserts. None of the many temples to haute cuisine in Paris can compete. Savoy, one of the world’s best-loved chefs, is now also one of its most glamorous.

A feast for the eyes  

Guy Savoy, an enthusiast of art, has filled his new restaurant with superb artwork and decorative objects. The selection includes a striking 1950s Stilnovo chandelier by Gino Sarfatti and a ceiling painting by Fabrice Hyber that was inspired by the gossip of the diners below. Art comes to the table, too: The custom Bernardaud dinnerware was designed by Bruno Moretti, while smiling faces decorate plates by Virginia Mo.

  • Guy Savoy is in the Monnaie de Paris (the Paris Mint), a grand neoclassical building just outside Saint-Germain-des-Prés. 
  • The intimate restaurant seats only 60; Savoy directs a brigade of 30 chefs in the kitchen.
  • Signature dishes include Sea Bass from Head to Toe (a filet, rice cooked with sea-bass fumet and goose barnacles, and the grilled head) and a rhubarb dessert (a pink pod made with ribbons of rhubarb holding a sphere of rhubarb sorbet).
  • At one table each day, the restaurant offers lunch for $125 a person, if it is booked for precisely at noon on the website.

Restaurant Guy Savoy, guysavoy.com (12- and 18-course menus, $475 and $555; an à la carte menu is also available)

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