Guy Savoy’s restaurant at La Monnaie de Paris

The eldest have eaten there. It is the table of all tables. Voted best restaurant in the world by La Liste for the seventh year running, and at the top of the gastronomic guides, Guy Savoy’s restaurant offered us memories we could never have imagined. Indeed, “Cuisine is the art of transforming products steeped in history into instant joy”, says Guy Savoy.

It’s an 8-minute walk from the Relais du Louvre, and an experience you should have at least once in your life. We’ll take you there.

Who is Guy Savoy?

Guy Savoy began his apprenticeship with chocolatier Louis Marchand in 1969, then with the Frères Troisgros in 1970. In 1980, he opened his first restaurant in Paris, earning his first Michelin star in 1981, his second in 1985 and his third in 2002. In 2015, he moved his Parisian restaurant to La Monnaie.

Watch Guy Savoy and his brigade in one of the kitchens of his restaurant at La Monnaie de Paris:

The restaurant employs 35 people in the kitchen (I counted 4) and 25 in the dining room to serve up to 60 people. You can imagine the level of service…

The place

As we approach, a double door opens, inviting us to enter. A receptionist greets us and takes charge of our reservation. Reservations are required to obtain a table.

After passing through a corridor distributing several lounges in this 18th-century building, we are led to the “Scènes de Paris” lounge. The interior architecture, by Jean-Michel Wilmotte, is sober and elegant, and highlights the table.

A moment of happiness

The lunch menu begins with a glass of champagne and an appetizer, followed by seven courses with wine pairings. As it would be tedious to comment on every dish, we have chosen to select those we particularly liked.

Here’s a lobster served with its coral and carrot puree, lobster jus. The claw is melting, the body is crunchy. The plate is designed by Sarah-Linda de Limoges. A true poem.

Indeed, we are struck by the quality of the culinary design, where each dish is conceived with a different crockery.

This lobster is served with a Sancerre from a prestigious parcel in the charming little village of Chavignol. A well-balanced wine with soft fruit and tangy flavors.

Also worth mentioning is artichoke soup with black truffle, flaky brioche with mushrooms and truffles. This is one of Guy Savoy’s signature dishes. The artichoke is cooked in a truffle jus. The mushroom puff pastry is spread with truffle butter. It’s truly delicious, gourmet and subtle at the same time.

This delicious weakness  mignon is paired with a 13-year-old Pomerol from Château Bellegrave. A terroir wine offering notes of red fruit, toast and, more discreetly, vanilla.

Pomerol is also a good match for this sweetbread, accompanied by a pan-fried chanterelle mushroom and a small jar of consommé. A woody flavor. It’s also a very gourmet dish, and perhaps the most generous of this festival.

With a cucumber, aloe vera (a variety of cactus) and grapefruit sorbet followed by two desserts, we hesitated before selecting.

It’s called Purement Chocolat “like a tart”. Papua New Guinea chocolate is presented in the form of a cookie, cocoa bread chips, cocoa sorbet and hot chocolate sauce. On such a beautiful plate, this dish is a small masterpiece that we contemplate for a moment before consuming it.

Serve with desserts, a Gewurztraminer that opens with aromas of ripe fruit and flowers.

The show would be nothing without the actors

Just when we thought the party was over, a man shows up with a dessert cart to accompany the coffees. This service ball went off at an ideal pace, neither too slow nor too fast. The service is very attentive, the questions asked are all answered, the communication is personalized, friendly, relaxed, but cultivated. In short, we’re not in a stuffy place where everyone’s watching each other. We feel at home here!

To conclude this symphony, Guy Savoy’s restaurant is an invitation to an exceptional culinary journey. Each dish tells a story, transforming your meal into a precious, unforgettable memory that deserves to be experienced at least once in a lifetime.

Guy Savoy
Monnaie de Paris, 11 quai de Conti – 75006 Paris
Guy Savoy’s suggestion for a seven-course lunch with four glasses of wine: 335€.
https://www.guysavoy.com/