Comments on: Guy Savoy http://www.alifewortheating.com/paris/guy-savoy/ New York Perspectives on International Cuisine Wed, 07 Jan 2009 03:04:34 +0000 http://wordpress.org/?v=2.6.5 By: kylee welsh http://www.alifewortheating.com/paris/guy-savoy/#comment-207 kylee welsh Thu, 31 Jan 2008 08:07:55 +0000 http://www.alifewortheating.com/paris/guy-savoy/#comment-207 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-93 mikeczyz Mon, 03 Dec 2007 16:58:50 +0000 http://www.alifewortheating.com/paris/guy-savoy/#comment-93 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-45 Julot les Pinceaux Mon, 29 Oct 2007 16:42:17 +0000 http://www.alifewortheating.com/paris/guy-savoy/#comment-45 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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