Guy Savoy, craftsman of the haute cuisine

  • Guy Savoy

    Guy Savoy

    © Laurence Mouton

  • Guy Savoy

    Guy Savoy

    © Laurence Mouton

  • Guy Savoy

    Guy Savoy

    © Laurence Mouton

  • Guy Savoy in the kitchen

    Guy Savoy in the kitchen

    © Laurence Mouton

Guy Savoy, craftsman of the haute cuisine 18 rue Troyon 75017 Paris fr

At 18, rue Troyon in Paris' 17th district, Guy Savoy's three Michelin-starred restaurant takes you on a journey to a land full of flavour.  Step into the 20th-century inn through the wide slatted wood and glass doors, and indulge in this chef's culinary genius. He and his team invite you to spend a moment of pure bliss. 

What is your philosophy in the kitchen?

I want to make those who eat from my kitchen happy. I guess you could say it's a philosophy of happiness!

What are your signature dishes? 

My artichoke and black truffle soup, layered brioche with mushrooms and truffles, and iced poached oysters.

Where do you find inspiration?

I create dishes from yearnings I have, desires to associate products or taste something in particular. This desire turns into an idea, which quickly becomes something concrete.  

How important is tradition in your kitchen? 

Tradition the base of my knowledge and something I can control.  Working from this gives me the ability to create freely.  

What product would you like to introduce to someone coming to France for the first time? 

I would select products depending on the season and the region in which we are. 

What kind of advice would you give tourists looking for a successful culinary experience while in France? 

I would recommend that they choose only seasonal products, that they visit markets and ask locals where to find the best items and restaurants. Nothing beats word of mouth!

What dishes would you like to share with your friends? 

Anything from cheese fondue to beef ribs with fries, beef stew, or even a pâté en croûte at seven in the morning.

What is your guilty pleasure? 

Gourmandise, or love of good food!

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