Name: RESTAURANT GUY SAVOY
Address: Monnaie de Paris, 11 Quai de Conti, 75006 Paris, France, Paris
Telephone: +33-1-43804061
Price range: 1225
Rating: 4.6

The Michelin Samsung chef in Paris likes Guy Savoy the most. He is also a member of the French Boutique Industry Federation. He has good food and real people. This is his new store in the Paris Mint RESTAURANT GUY SAVOY, Monnaie de Paris.

Trip.Gourmet 2024

RESTAURANT GUY SAVOY

The moment you step into it, you are surrounded by a sophisticated atmosphere. The service is unparalleled, we can see the heart of the kitchen, and the chef is grateful for our arrival. Each dish is extraordinary but harmonious.

Trip Gourmet Awards

2024 Global 100 - Fine Dining 

The location is very casual, but it is very good to go in, the red and white walls are very distinctive. The service staff has a standard French attitude, and the service is not decorated but stylish and very comfortable. Because the language is not very smooth, I ordered the package, one by one, and each dish was delicious.

One of the Top Fine Dining  in Paris

The French food in this restaurant is full of fashion! Every year this restaurant releases a CD worldwide! And the restaurant only puts its own ＂ made up of ＂ music! One fore dish, two main dishes, two desserts! Simply put (pre-food: sea shells, main course: shrimp, pigeons, dessert cinnamon bread with ice cream) only drank San Pedro! A meal to eat 260 euros! BTW service in Paris is counted!

No.7 of Local Restaurants in Paris

The Prince of Luxembourg, who owns Bordeaux Haut Brion and La Mission Haut Brion, has a restaurant next to Xiang Street. There are three Salle, and the Salle we sit today has four tables. The chef and sommelier have dug themselves from other Michelin restaurants, and the service and environment are great.

The French meal I was thinking of finally ate here [][] Except for the vegetable salad, it feels like eating sour grass, all the other dishes are very baka! Tyramisu is absolutely amazing, there is also jumping sugar [awsl] (the young lady who plays the accordion is really hard and has been performing) ​

The lady was so kind and the food was impeccable. We took un c&ocirc;te de veau, which was very tender, un magret du carnard, the sauce of which was so tasty, and un tataki du saumon, the vegetables saut&eacute; was very asiatique. Overall, it was a nice diner with the family. The drinks and desserts are good as well.

巴黎米其林三星大厨中最喜欢Guy Savoy，也是法国精品行业联合会成员，人好菜好又实在。这是他位于巴黎造币局内的新店RESTAURANT GUY SAVOY，Monnaie de Paris

和好朋友下午茶👯&zwj;♀️可以要求咸甜一起上 🥪三明治有牛肉 咖喱鸡 三文鱼 虾 蛋 青瓜 还有一个圆圆的大概是吞拿鱼？🌝🍰圣诞主题的甜点们味道有点怪怪的🌝不过scone是好吃的！一定要趁热吃！自制的柠檬橙子酱入口即化超级绵软！

Afternoon tea with good friends 👯&zwj;♀️ You can ask for salty and sweet to go on 🥪 Sandwich with beef curry chicken salmon shrimp egg cucumber and a rounded tuna? 🌝🍰 Christmas theme desserts taste a bit weird 🌝 But scone is delicious! Be sure to eat while hot! Homemade lemon orange sauce entrance is super soft!

有机食材很是清新，选了两杯香槟，黑松露朝鲜蓟的汤好喝，三文鱼的品质很好，问了餐厅说是苏格兰的三文鱼，因为没有沟通好，主菜最后上的是鸡和鸭，我过敏不能吃虾，她想要牛肉，我们都不爱吃禽类，基本放弃，我尝试了下我那份鸡肉的，是酸甜口的，不太感冒，但是其它的都挺喜欢，气氛很好，上菜的总管很幽默，因为我朋友漂亮又常去米其林餐厅所以互动很好

The organic ingredients are very fresh. I chose two glasses of champagne. The soup of black truffle Korean stew is delicious. The quality of salmon is very good. I asked the restaurant and said it was Scottish salmon. Because there was no good communication, the main dish was chicken and duck. I am allergic to eating shrimp. She wants beef. We don&#39;t like poultry. Basically give up, I tried my chicken, it was sour and sweet, not too cold, but the others were very like, the atmosphere was very good, the manager of the food was very humorous, because my friend was beautiful and often went to Michelin restaurant so the interaction was very good.

当代法餐最难做到的就是讨好每一个人，如果说有一个地方可以在味觉和体验上尽可能地让最多人愉悦，那我想就一定是Guy Savoy了。说它是与时俱进的经典一点不为过。2015年迁址到目前的这个塞纳河边的古老建筑中，与圣母院隔水相望，气派十足。6个连排用餐空间复兴了法式奢华风格，墙上的当代艺术作品又在提醒着用餐者当下的时代。入口处的霓虹灯是主厨给食客的欢迎语：烹饪的艺术就在于把食材转化为愉悦。在厨师和服务生完美无瑕的配合下，这种愉悦被呈现得淋漓尽致，史无前例。五官感受全被唤醒，菜肴的意境令料理更富趣味性，超高水准的料理使得内容没有被外在形式喧宾夺主。服务人员个个真诚又充满热情，一切都无可挑剔。

The hardest thing about contemporary French cuisine is to please everyone, and if there is a place to make the most people as pleasant as possible in terms of taste and experience, I think it must be Guy Savoy. It is not an exaggeration to say it is a classic that keeps pace with the times. In 2015, it was relocated to the current old building on the Seine River, across the water from Notre Dame. The six rows of dining spaces revived French luxury, and contemporary art on the walls reminds diners of the current era. The neon lights at the entrance are a welcome message from the chef: the art of cooking is to turn ingredients into pleasure. This pleasure is presented in an unprecedented way, with the perfect cooperation of the chef and the waiter. The five senses were all awakened, the artistic conception of the dishes made the cuisine more interesting, and the super high level of cuisine made the content not dominated by the external form. The service staff are sincere and enthusiastic, and everything is impeccable.

Restaurant&nbsp;Guy Savoy&nbsp;吃得懂的法式新料理 厨师：Guy Savoy，米其林3星始自2002 任何米其林餐厅最害怕的就是搬家或重修。因为一变动一切细节都得重来，面临被严苛评审降星的厄运。去年Alain Ducasse的Plaza Ath&eacute;n&eacute;e餐厅就被降为2星。评审也许就故意挑你新开业第一天到，极有可能你的灶台火候还没掌握好，前厅和后厨的配合还不协调，甚至洗手间的垃圾桶还没有运到，这些都会被记在小黑本上。 15年5月份把餐厅搬到左岸钱币博物馆里的Guy Savoy，想必在16年2月新榜单公布前也是心惊胆战。我都能想象当他接到米其林电话听到&ldquo;恭喜你，你保住了3星&rdquo;时，全后厨抱在一起痛哭流涕的场面。     前面那家Pierre&nbsp;Gagnaire也许太先锋了，那种实验性的、当代艺术感觉的料理会让不少憧憬传统法式料理的人大失所望，感觉吃不出来它的好。Guy Savoy则会让没有那么前卫的食客很容易欣赏的了。Guy Savoy把传统菜肴新做，是让人吃得懂的新料理。 他认为烹饪就是把食材转化成餐桌上的愉悦。  在Guy Savoy用餐就像是进入一个跌宕起伏的梦境。从深海踏上陆地，进入原野狩猎，色彩变幻，动静交迭。 先来个生蚝三吃。 蜘蛛蟹端上来时是整个的。 侍者当场把壳揭掉，拆卸出来的蟹肉完美展现，他再给你放上酱汁。 三文鱼放在冰块上端来，然后把滚烫的汤汁淋在上面，刚好把三文鱼略微烹调到刚刚好。 以及无论怎么做都百分百美味的小牛肉： 甜点的味道也层次丰富。 Restaurant&nbsp;Guy Savoy 吃什么：新式法餐，塞纳河畔景致 价位：单点200欧起，套餐390欧

Restaurant Guy Savoy Understand French New Cuisine Chef: Guy Savoy, Michelin 3 Stars Since 2002 The most feared thing about any Michelin restaurant is moving or renovating. Because every detail of a change has to be re-enacted, it is facing the fate of being severely reviewed for star drops. Last year, Plaza Ath&eacute;n&eacute;e was downgraded to 2 stars. The review may deliberately pick you on the first day of the new opening, it is very likely that your stove has not been mastered, the cooperation between the front hall and the back kitchen is not coordinated, and even the trash can in the bathroom has not been shipped, which will be remembered in the small black book. Guy Savoy, who moved the restaurant to the Left Bank Coin Museum in May 15, was probably also scared before the new list was announced in February 16. I can imagine the whole chef holding up and crying when he received a Michelin call and heard &quot;Congratulations, you saved 3 stars.&quot; The previous one may be too pioneering, the experimental, contemporary art feel of the cuisine will let a lot of traditional French cuisine disappointed, feel can not eat it well. Guy Savoy will make less avant-garde diners easy to appreciate. Guy Savoy is making traditional dishes new and understandable. He thinks cooking is to transform ingredients into pleasure at the table. Dining at Guy Savoy is like entering a dreamland. From the deep sea to the land, into the wild to hunt, the color changes, the movement. First, eat a oyster. The spider crab is the whole. The waiter removes the shell on the spot, and the crab meat removed from it is perfectly displayed, and he puts the sauce on you. Salmon is served on ice cubes and then the hot soup is drizzled on top, just to cook the salmon slightly. And 100% delicious veal no matter what: Dessert is also rich in flavor. Restaurant Guy Savoy What to eat: New French meal, Riverside view of Seine Price: from 200 euros a single point, set meal 390 euros

guy savoy是以厨师的名字命名的，据说是1987年开业的，用餐的环境特别好，晚餐有12个course，菜不论是味道还是摆盘都是非常棒的，不愧是米其林三星的！

guy savoy is named after the chef, it is said to have opened in 1987, the dining environment is particularly good, dinner has 12 courses, the dishes are very good whether it is taste or plate, it is Michelin Samsung!

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