Comments on: Guy Savoy http://www.alifewortheating.com/paris/guy-savoy New York Perspective on International Cuisine Thu, 09 Feb 2012 03:23:30 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: S Lloyd http://www.alifewortheating.com/paris/guy-savoy#comment-101 S Lloyd Wed, 24 Mar 2010 03:52:03 +0000 http://www.alifewortheating.com/paris/guy-savoy/#comment-101 It's Paris's restaurant that I know the most. I perfectly understand that we foodies go through an evolutive progression in expectations (as an example, on Paris, once I've discovered Pierre Gagnaire, my perception of Guy Savoy had to be adjusted before the daring modern takes of PG, and so on), and yet I still value the presence of a table like Savoy among the very top tables since --- as long as there are not too many of them ;p -- some kind of classic fine dining's cachet needs to hang around the top rated stars of the restaurant world. So, I love Guy Savoy but would not tolerate clones of Savoy ;p It’s Paris’s restaurant that I know the most.
I perfectly understand that we foodies go through an evolutive progression in expectations (as an example, on Paris, once I’ve discovered Pierre Gagnaire, my perception of Guy Savoy had to be adjusted before the daring modern takes of PG, and so on), and yet I still value the presence of a table like Savoy among the very top tables since — as long as there are not too many of them ;p — some kind of classic fine dining’s cachet needs to hang around the top rated stars of the restaurant world. So, I love Guy Savoy but would not tolerate clones of Savoy ;p

]]> By: Paolo http://www.alifewortheating.com/paris/guy-savoy#comment-100 Paolo Mon, 24 Aug 2009 13:03:11 +0000 http://www.alifewortheating.com/paris/guy-savoy/#comment-100 Ate there last Saturday, it was my first visit but definitely NOT the last! I thought the food was outstanding, and my review would probably be even more positive than yours: I wanna go back IMMEDIATELY! And I'm still daydreaming about that artichoke soup. Ate there last Saturday, it was my first visit but definitely NOT the last!
I thought the food was outstanding, and my review would probably be even more positive than yours: I wanna go back IMMEDIATELY!
And I’m still daydreaming about that artichoke soup.

]]> By: kylee welsh http://www.alifewortheating.com/paris/guy-savoy#comment-99 kylee welsh Thu, 31 Jan 2008 08:07:55 +0000 http://www.alifewortheating.com/paris/guy-savoy/#comment-99 hello i think this whole thing is awesome. i'm currently doing a cookery course at the new zealand school of food in wine hay's restaurant .... doing some homework! hello i think this whole thing is awesome. i’m currently doing a cookery course at the new zealand school of food in wine hay’s restaurant …. doing some homework!

]]> By: mikeczyz http://www.alifewortheating.com/paris/guy-savoy#comment-98 mikeczyz Mon, 03 Dec 2007 16:58:50 +0000 http://www.alifewortheating.com/paris/guy-savoy/#comment-98 Hey, I just stumbled into your website...neat stuff. Hey, I just stumbled into your website…neat stuff.

]]> By: Julot les Pinceaux http://www.alifewortheating.com/paris/guy-savoy#comment-97 Julot les Pinceaux Mon, 29 Oct 2007 16:42:17 +0000 http://www.alifewortheating.com/paris/guy-savoy/#comment-97 Well indeed the food at Savoy's has not been taking any risk for a long long time, and accordingly stopped being surprising and more over wonderful or mind-blowing quite some time ago. This is alas a common trend in today's fancy restaurants that they tend to secure regularity over the firework. In my opinion, the risk they do not take, we who expect wonders take instead, for they are sometimes mind-blowing and sometimes just good. But the charm of Savoy is not in food anyway. I usually say that to understand Savoy's appeal you have to know that it is in the street of fancy bordellos -- in a way, it is one of them, or say like a cabaret or a show. And your report shows that well; with the unlimited supply of of food, the many little surprises handed to you. There is also the wit and personalised professionalism of the staff, starting with the surprising Hubert Schwermer, and the generous and gentle wines selected by Eric Mancio. I should also point out that the famous soup is artichoke, not Jerusalem artichoke. Well indeed the food at Savoy’s has not been taking any risk for a long long time, and accordingly stopped being surprising and more over wonderful or mind-blowing quite some time ago. This is alas a common trend in today’s fancy restaurants that they tend to secure regularity over the firework. In my opinion, the risk they do not take, we who expect wonders take instead, for they are sometimes mind-blowing and sometimes just good.

But the charm of Savoy is not in food anyway. I usually say that to understand Savoy’s appeal you have to know that it is in the street of fancy bordellos — in a way, it is one of them, or say like a cabaret or a show. And your report shows that well; with the unlimited supply of of food, the many little surprises handed to you. There is also the wit and personalised professionalism of the staff, starting with the surprising Hubert Schwermer, and the generous and gentle wines selected by Eric Mancio.

I should also point out that the famous soup is artichoke, not Jerusalem artichoke.

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