Guy Savoy

Guy Savoy Restaurant in Paris | Paris By Mouth

Guy Savoy’s excellent service and reliably fine food have fostered a loyal local and international clientele. Note: Savoy relocated to the Monnaie de Paris at 11 quai de Conti, 75006, on May 19, 2015.

Practical information

Address: 11 quai de Conti, 75006
Nearest transport: Pont Neuf (7)
Hours: Closed Sunday-Monday and Saturday lunch; Open Tuesday-Friday for lunch & dinner and Saturday dinner only
Reservations: Book many weeks in advance
Telephone: 01 43 80 40 61
Average price for lunch: More than 100€
Average price for dinner: More than 100€
Style of cuisine: Modern French, Haute Cuisine
Website   Facebook   Book Online

Reviews of interest

Reviews from the new location at 11 quai de Conti, 75006:

Patricia Wells (2015) “Savoy constantly works to capture the essence of an ingredient and bring it to your palate: His pea soup, made with peeled peas (!) and a puree of that regal vegetable,  topped with a soft-cooked quail egg, blends on the palate with intensity and clean, welcoming, spring flavors. And there are new dishes — such as salmon “cooked” on dry ice at the table – with the fresh, brilliant strips of salmon embellished by an avalanche of varied citrus, including lemon, lime, and the rare Australian caviar citron, sporting little, citrus-flavored beads that look just like the caviar of our dreams.”

The New York Times (2015) “The new restaurant sits at the top of a grand, red-carpeted stone staircase decorated with medallions and laurel wreaths. A series of dining rooms in shades of anthracite and brown are set along windows 10 feet high that offer a view of the Seine.”

Reviews are from the previous location at 18 rue Troyon, 75017:

Condé Nast Traveler (2015) “Each spring, I make it a point to visit at least four Michelin-three-star restaurants, and in the end this one always lands on the top of the list. Try the veal however he cooks it, the famed artichoke and black truffle soup, oysters in any form, and his remarkable desserts.”

Alexander Lobrano (2010) “… even though he’s occupied a place in the pantheon of great French chefs for many years, Savoy was suddenly cooking vivid, inventive and stunningly good new dishes…”

Simon Says (2007) “Le service est toujours aux petits soins… Pourtant, le repas débuta à l’envers…”

1 Comment on Guy Savoy

  1. Visited paris last week and had made three reservations: guy savoy, le chateaubriand and verre vole. i was very pleased with all but guy savoy. paying 1000 euro for 2 people this should have been the meal of my lifetime.

    About half of the menu where really good. Good tastes, but nothing over the top. One dish had a boiled carrot”signaturedish?”, it was just an overcooked carrot, nothing else, the fish where served with soggy skin included shells!! And a bla…

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