Guy Savoy

This restaurant fraudulently charged me for a reservation I knew nothing about. Foreign tourists, beware.

When I grew up, my first memories of food was this corn starch wrapped dumpling, filled with hand formed pork and bamboo shoots. Nothing yet in this world, including many of the 3 michelin stars has came close to bringing back that memory.
Guy, as a chef I believe that our job is to deliver quality but also rekindle the childhood memories of food that each customer has. And, also make new ones with younger generations. I hear titles such as defenders of French cuisine or attempts at bringing back taste and freshness to the table… just to what? Deny a 4 year old into your restaurant, especially after you charged me $ 1000 for my party of 3? Not a good image and complete misaligned with principles of a chef. Your job is to feed and make wonderful memories.
My daughter has been to many 3 and 2 stars. She is well behaved and would’ve enjoyed making new memories at your restaurant. But since you denied her of this… Too bad. 1 Unilocal star for you.

L’excellence dans toute sa splendeur. Un lieu majestueux, avec une jolie vue sur Seine, si vous avez la chance d’avoir votre table près de la fenêtre. Le service est juste incroyable, en toute gentillesse et discrétion, plusieurs petites salles avec des oeuvres d’art vous font sentir comme si vous étiez invité chez quelqu’un. La cuisine de Guy Savoy est toujours au sommet, j’ai retrouvé avec beaucoup de plaisir sa soupe aux artichauts et la brioche, j’ai testé le bar c’était une expérience gastronomique inoubliable. Les desserts pleins de saveurs mais légères. Bravo!!!

We went for their E110 fixed price lunch with our two children and it was amazing. Probably the best 3 star Michelin I have eaten at, period. We had about 8 courses including the amuse bouches. The salmon cooked on dry ice was out of this world, as was the artichoke black truffle soup and their world-​famous chicken. I was also super impressed with how they welcomed my kids — they were so gracious and friendly, they put them right at ease. The chef gave the kids a private tour of the kitchen and gave them little chef hats to take home with their brioches. It was the highlight of everyone’s visit to Paris.

We try to dine at Guy Savoy when we are in Paris and it has been two years since our last visit. Our host was Huber and he remembered our last visit and even what we ordered.
We discussed the options from a la carte to the various pris fix menus. While there were somethings we liked on the fixed menus, we rally wanted to taste the breath of the gastronomic experience and felt limited by the a la carte approach. VOILA — Huber proposed creating our very own taster menu from the a la carte options.
We started with champagne with asperges vertes, ‘oeuf en sabayon (perfect). Then to a favorite, salmon cooked on ice and served in a lemon grass broth (heaven). Note that our tasting menu this was 2 pieces of salmon each whereas the a la carte was 3 pieces. This was then followed with their signature artichoke soup that was elegant with the artichoke being front and center despite the truffle oil floated on top. We also had a rice course and cheese and dessert along the way. The meal was accompanies with excellent wine selected to support each course, including desert.
Of course, in the end, one does not necessarily need dessert as there is an entire dessert cart, but we opted for the special strawberry and rhubard dessert as both were in season — excellent presentation and flavor balance. Of course, then the dessert cart came around, the had rice pudding — which we had to try — unfortunately for us, rice pudding will never be the same. .. simply perfection.
Overall, we agreed that this was probably one of our most enjoyable and greatest dinning experiences thus far. Enjoy!

My husband and I came here for the finale of our honeymoon. We contacted several michelin starred restaurants in advance to ask who could do a vegetarian tasting menu. The woman who responded at Guy Savoy assured me they would do a multi-​course vegetarian tasting menu and so we made a reservation months in advance. When we arrived the host had no record that we had requested a vegetarian meal and when we were seated we were immediately served foie gras, arguably the least vegetarian dish on the planet because of the unusual level of cruelty involved in its creation. The waiter hemmed and hawed that it would be very difficult to create a vegetarian meal for us and he ended up picking three courses that all involved an excess of truffles. By the end of the meal I was sick of truffles which I generally consider a wonderful delicacy. There are other Michelin starred restaurants that do have vegetarian menus. They should not have tried to rope us in if they couldn’t deliver.
Besides that disappointment, it was fun to see what it’s like to eat at one of the fanciest restaurants with waiters hovering over you and fixing your napkin every time you sit down. Perhaps because of the limited vegetarian options our bill also ended up being slightly lower than I anticipated though I can’t remember the details.

We came here for lunch. The ambiance is lovely; marble staircase, red carpet to the restaurant. Once inside, lots of greys and purples and modern art.
The staff is super polite and top notch. Seriously, it feels like there is an army of people waiting on you — quietly, they come and make sure you are okay and ready to help you out. We had 5 people rotating to come by and make sure we were comfortable.
The food was amazing. Must have the truffle artichoke soup — it comes with a truffle brioche with truffle butter. The chocolate dessert is ridiculously good — it has pepper in it that gives it a floral kick.
The wine list is comprehensive — the white champagne as an aperetif … I still think about it.
It’s not a warm and fuzzy place, but solid polite and delicious. Highly recommend.

Eating at Guy Savoy is a delight to all your senses, including your heart. Whenever we see Chef Guy Savoy himself at the restaurant, he is always, always friendly with a welcoming big smile. Everyone at the restaurant always makes you feel so welcome and at home. Eating there is one of the happiest things one can do. Each bite of each course is a delightful experience — it’s like their chefs are working very very hard to wreck their brains to try to find ways to make you happy and surprise you with beautiful and delicious food in every single thing they serve you. It is pretty amazing for such a high end restaurant — that when you are eating their food, you feel a connection with the team cooking and serving you. It’s not high-​brow — it’s just amazing.
There are soooo many amazing restaurants in Paris at much lower price points, there is really no need to spend a lot of money to eat really really well. But Guy Savoy is different — it is not a restaurant that is cooking amazing food to show you how great they are. It is a restaurant that wants you to be joyful and delightful when you are there. What a great job the team there is doing — thank you for making each meal there such a happy and memorable experience!

A great disappointment .
Far from the delicious Guy Savoy restaurant we knew rue Troyon.
Everything we ordered was luke warm and lacked taste: the famous artichoke soup we loved was watery, the filets de saint pierre were miserable covered with a green curry sauce which tasted more like a light green bouillon without flavor while the poulet de bresse was nothing more than a thin slice of ballotine in a watery flavorless «jus: what a disappointment !
What we had not expected either was the surprising aggressive welcome from the Maitre D who began by asking us — «whether we wanted to hear the suggestions? preferred to choose a la carte? had time for dinner? were in a hurry? just to know how to serve you best «! — before running through the suggestions like a shotgun: this unusual style was certainly a first in a high end french restaurant .
A very sad experience all together not to be recommended.
(PS. and we are french foodies)

This restaurant is the best, if you’re reading this just go. I’ve been to a few Michelin 3 stars and this dining experience was the best. The food was impeccable. My gf and I got the internet special for dining at noon and reserving on the web. We told our waiter we planned to share our meal and each item we ordered was split in the kitchen and served on special half portion plates. Very thoughtful. The seating was next to each other, not across a table from your dining partner which I find very conducive to the dining experience, especially when sharing. The staff was very friendly and helped us decipher how to engage each portion properly (I only ate one garnish). We ate at L’Arpege the day before and Savoy had better food and a much better dining experience overall. There were little extras like Foie Gras, lemon sorbet, little crispy treats hiding under cups, and others that put it far, far over the top of any other meal I can remember. We seemed to be the neophytes there, the other diners ordered a la carte and were repeat visitors. If you only have time/​money for one Michelin 3 star, make it this one and you will remember it forever.

This is my first time to Guy Savoy at the new location. This was a 2^nd time back at Guy Savoy. Its a short little walk from many other great restaurants in St Germain. My wife and I made a reservation for lunch, instead of dinner.
When we arrived, we were the first guests. We were seated at a table in the far room, however my wife asked if we can sit near a window table. Our request was quickly met and we were led to another dinning room with a window seat. We were handed the set course lunch menu, however after browsing through — I requested for the main menu with more options. After looking through it, we selected the «Selections» menu. It was an 11 course meal and that was for lunch. Time frame is about 3 hours for the meal.
Since my wife didn’t want to drink, she had water and I had some wine pairing. We didn’t want to get too alcohol induced, because we had plans of going art gallery shopping afterwards. (By the way, there’s lots of great little galleries all around the area.) It would be a terrible, terrible mistake to be buzzed and buying expensive artwork on the whim. So I asked for a couple glasses of wine to be paired with the meal.
Without listing all 11 courses and everything in between, the service is impeccable (as it should at this caliber!) and the food did not disappoint. While the presentation of the food may not have been as ‘glamours’ as I remembered it many years ago, the food is still top notch. I have no complaints at all — except maybe I was too full (even though I try to cut down on the eating).
I have traveled far and wide and have tried too many top notch restaurants around the world. Lets just say — one year, I racked up 30+ Michelin stars from HK to Tokyo to SF to NY to Paris — that should tell you approximately how many top tier restaurants I was eating that year if you want to go by the famous Michelin stars. The past 6 years alone — I’ve been to Paris at least once every year and tried plenty of top restaurants (whether Michelin ranked, chef friend recommended, and/​or upcoming hot new chefs/​restaurants in the city).
Anyways, what I’m simply saying is: out of many of these top tier restaurants around the world — I would continue to rank Guy Savoy one of my top 1 or 2 favorite restaurants. Yes, its simply that good!
So if you happen to have a special occasion and have the money to spend, or you simply love to eat — then Guy Savoy Paris is the place to be.

This restaurant is cool on so many levels– it’s inside the French mint, so you get to feel like a spy walking through guards with guns to get to dinner. The service and food are totally off-​the-​scales amazing– French cuisine asserts itself as a global cultural force because of places like this.
Among the many amazing things I ate while trying their tasting menu here, there was: a half-​lobster, a near baseball-​sized node of caviar, truffles the size of a man’s watch, and those were all less than halfway through the meal.
The service is very formal and a little purse-​lipped, but they were always friendly and happy to answer questions.
For a dorky, course-​by-​course review, I invite you to check this out:
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You will not find a chef better than Guy Savoy. His cuisine is extraordinary, which matches his extraordinary personality and heart. I was able to come to the new location (which is absolutely stunning) and I had such an incredible evening. The food was spectacular, the wines were spectacular, sitting at the chef’s table was spectacular, and walking outside in the main dining room to enjoy our desserts while gazing at the Paris lights reflecting on the Seine outside. Such a beautiful night.

Superb. Come to Guy Savoy’s Paris restaurant. Skip the Las Vegas one. Wonderful service. Delicious offerings. On the Seine. Price tag to match. I was stuffed to the gills from their fixed price menu. I won’t post photos of my meal to avoid ruining your meal when you go. Kudos to the chef for making the entire meal an experience. Wait for the surprises. Highly recommended.

Intimate restaurant with several separate rooms allows for a memorable dining experience. Mr. Savoy takes the time to greet his guests making the three hours lunch we had an incredible experience. My favorite concept: a surprise dish awaits you. The highlight of our Parisian stay.

Awesome, perhaps perfect. The Master was in attendance and maybe that was why but this was an extraordinary experience. Excellent in every way. Precise, clean flavors presented in dramatic and creative ways by a professional group at the top of their game. This is an example of exactly why The French set the standard for fine dining.

We went here for part 3 or 4 of my birthday dinner celebration. Let’s just say was I was thoroughly impressed, considering that I had eaten at Le Meurice only a few days ago.
Food, was probably one of the best meals I’ve ever had from a 3 michelin star restaurant.
Service was impeccable, as what you would expect from a 3 stars restaurant.
The tour of the kitchen and a chance to meet and talk to chef Savoy was a great touch.

Amazing dining experience. Everything we feasted on were delicious and works of art. The staff was extremely attentive and all spoke very good English. They’ve only been open for less than 2 weeks; you’ll have a better chance at making a lunch reservation than dinner.