Guy Savoy at the Monnaie de Paris
With its six Seine-view lounges and its remarkable architecture by Jacques-Denis Antoine, the Monnaie de Paris immediately seduced three Michelin star French Chef Guy Savoy.
Already pulling the strings of Parisian establishments le Chiberta, les Bouquinistes and l’Atelier Maître Albert (Paris), the French Chef is a member of France’s culinary College and the Colbert Committee – an organisation which works on France’s cultural influence internationally. In May 2015, he opened the Guy Savoy Restaurant at the Monnaie de Paris. He entrusted the layout of this 18th century building – which established itself as the first monetary working group of the kingdom under the Old Regime – to French architect Jean-Michel Wilmotte. The slate-grey colour range lets outside light naturally bathe the space and in contrast highlights the white tablecloths decorated with beautiful and carefully selected objects.
The French Chef – who got used to saying that “cooking is the art of instantaneously transforming history-charged products into joy” – features signature dishes that create a dialogue between flavours and textures such as the mussels and scotch mushrooms, earth and sea juice; his famous artichoke soup with black truffles, layered truffled mushroom brioche; iced poached oysters… Great classics mixed with novelties to discover with the seasons. The Suprême of Bress chicken, foie gras and artichoke, truffled vinaigrette is a must try; so is the roast lobster, “pepper-grapefruit” carrots, ‘coral’ juice and the vanilla-scented grapefruit sorbet on a mini ‘Baba’, with a delicate lime cream. The Chef qualifies work in the kitchen as of “just moment” when is born “great transformation”: a perfection of texture, cooking and flavour.
As for the tasting, the feeling of joy is truly precious to Chef Guy Savoy.
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