Restaurant Guy Savoy

"In the exceptional setting of the Hôtel de la Monnaie, Guy Savoy is continuing the story he began a few decades ago – back when, as a young boy, he would peek into the pans in the kitchen of his family's restaurant, La Buvette de l'Esplanade, in Bourgoin-Jallieu. Here, he has taken things to another level, with six dining rooms adorned with contemporary paintings and sculptures (many lent by François Pinault) and with old-fashioned windows overlooking the Seine. The splendour of the backdrop in no way distracts the chef from his mission, which is to pay tribute to French cuisine every day. It is a joy to rediscover his emblematic artichoke soup with truffle, to be relished with a brioche spread with truffle butter." - Michelin Inspector

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"A longtime three-star Paris institution that was downgraded to two stars in the latest Michelin Guide — its first demotion since it received three stars in 2002 — illustrating the guide’s renewed willingness to make downgrades after pausing them during the pandemic." - Bettina Makalintal

"This 18th-century building that used to be the mint still holds treasure: It now houses the three-Michelin-starred Guy Savoy. Dark-colored walls set off the contemporary art, and large windows frame views of the Seine, setting the stage for an evening of culinary theater in whichacast of waiters, assistants, and sommeliers attend to thrilling your taste buds. Monsieur Savoy is a generous man whose personality is revealed in his playful and artful dishes,like foie gras served as lollipops, sea bass with a flavorful crunch, and a deceptively simple brioche laced with truffles. The chef’s largessecontinues with one table set aside for a100-euro (about $118) lunch (sign up on the website for a chance to sit there), making it possible for mere mortals topartake in his heavenly meals."

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"Talented toque Guy Savoy’s eponymous restaurant boasting stunning views of the Seine." - The MICHELIN Guide

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"The Colors, Textures and Flavors menu at Guy Savoy Paris comes with blue lobster, monkfish and a layered truffle brioche." - Alethea Tan