Dinner at Guy Savoy Paris

Dinner at Restaurant Guy Savoy Paris

We headed out from the Park Hyatt at around 19:00.

And 15 minutes later, we were at the Musée de la Monnaie.

So excited to be here.  And to think that getting a reservation was crazy easy, on lafourchette.com/thefork.fr.

Such a gorgeous, elegant setting.

And away we go, with one of the best meals I've ever enjoyed.  Amazing food, incredible showmanship and flawless service.  

Tonight's amuse-bouche, numéro un.

The bread with crispy crust. Wonderful.

Yeah, those prices will keep the riff-raff away.

And the man himself, working the room and greeting all his guests.

Amuse-bouche, numéro deux.

Tartare of raw oysters with lemon and seaweed gratiné.

Oh wow, this was delicious.

Next up was Shellfish from the sea-bed in ocean mist.  What great presentation and theatre.

... medallions of poached lobster, salpicon of crab and currycomb crab jelly.

Colours of caviar with smoked sabayon.

Caviar cream, caviar vinaigrette and a purèe of Savoy cabbagem served with Royal and Baeri caviars and smoked sabayon.  This was spectacular.

A preview of our roasted veal.  Wow.

An intermezzo amuse-bouche.

Next...

Delicately steamed John Dory "polychrome sea"... potatoes cooked in seaweed butter, shellfish steamed with sea-side flavors.  Fabulous.

OMG, Duck foie gras "poché-poelé" with an infusion of buds and kernels. 

Mon dieu.  This was out of this world.  Slices of braised and roasted duck foie gras in a boullion infused with apricot kernels and blackcurrent buds: "muesli" and confit apricots.

Layered mushroom brioche spread with truffle butter.  Outrageously delicious.

Together with the amazing Artichoke soup, black truffle and parmesan shavings. 

While not on our menu, showtime next door with salmon "cooked" on ice with lemon pearls.

Next up for us was the fabulous silce of whole roasted veal saddle.

... vegetable ribbons...  

and pommes dauphine (from my childhood). 

 Incroyable.​

Kohlrabi root and leaves marinated with citrus, with a jus of young vegetable tops seasoned with freshly grated horseradish.

Cheese cart next door.

Our cheese course was a lovely chèvre.

OMG, time for dessert... 7 courses worth.  Wow.

Mille-feuille by special request. 

My decadent Pure Chocolate tartlet.  Chocolate biscuit and cacao pain de mi crisps and hot chocolate sauce.  Sensational.

It never ends... The Trolley of ice creams, sorbets, dessert jars and traditional biscuits.

What a marvelous evening.  Fabulous food with wonderfully imaginative presentation and flawless service.  One of the best meals ever.