It's not only pretty....
...there are goodies inside!
“Club sandwich” -- foie gras and toasts, assembled on platter and handed to you by the staff. That direct partage of food is one of the greatest features at Guy Savoy.
Savoy has a huge selection of bread, custom made for the restaurant by Kayser. They used to propose bread-dish-wine pairing but they have not this time.
The best starter that day: foie gras-radis. They initially bring it in a puff bag that is literaly opened under your nose, but good luch getting a picture of that. Then it is brought back to the kitchen for plating. The harmonie between the seared foie gras and the confit radish, with a tasteful common juice bringing them together, is a pure success. As Savoy says --- “this is radis-beurre, only we changed butter for foie gras”.
Carpaccio de bar et de rouget. Seasoned with crevettes grises and ctrus and a crevettes grises and citrus stock. This was very subtle, therefore I was not convinced :D
Saint Jacques crues et cuites -- very nice, though I did not taste much of it... Very nice scallops, big and tasty with that characteristic mix of sweetness and iodine.
Goodie -- pumkin soup with white truffle. Absolutely perfect and so Savoy. That's the cook I miss, simple, strong, and yet graceful and subtle.
Canon de légumes. Vegetables are stuffed with herbs and mushrooms. I love the idea of this dish. The bottom is a roast chicken gelée and what they pour on it table side is a chicken and mushroom stock.
Unfortuntely, the vegetables are mushy, overcooked and not spectacularily fresh, the stuffing is tasteless, the stock is plain bad, characteristic of chicken bones just let to boil for long and then possibly clarified. To me, it is a perfect example of the lack of seriousness that has been spreading around in almost every kitchen in Paris those days.
Couldn't help thinking how great this dish would have been if made by Patrick Bertron in Saulieu.
Pressé de volaille, artichaut, foie gras. An all time Savoy classic, served with simple vinaigrette vaguely truffled
Agneau croustillant-moelleux. This is really great, as different textures and strength of taste actually place around the very charcateristic taste of (good) lamb. It's lick-your fingers dish.
Pintade pochée en vessie, riz truffé, sauce foie gras-truffe
The Guinea hen is perfectly cooked, which is great -- it is juicy and tender, not an ounce of dryness. Unfortunately, the rice is too “al dente”, the truffle subdued, the sauce stayed on the stove way too long and the taste of old truffle juice prevails. I was still pretty happy to finish my neighbour's plate. High enjoyment factor, but there again, disapointing lack of seriousness in cooking.
Mignardises are the start of the second meal, at Guy Savoy. In addition to the dessert you ordered, there will be the tea sorbet, the tarte fine aux pommes, the other mignardises, not to mention the ridiculously large and varied dessert trolley, with five different ice creams, two tarts, marshmallows, mousse au chocolat, two sorts of riz au lait, pruneaux au vin, and much more...
...like macarons tuiles, stuffed chocolates....
“Noir”
“Poire et citron en saveurs d'herbes”
“Exotique” -- a classic but thoroughly delicious alliance of tastes, textures and temperatures revolving around pineapple, mango and kiwi. Brilliant, I have to say. As always at Guy Savoy, the desserts save the day.
“Autour du coing”
Back where we started, but it ain't over yet
Nice jacket!
That's how it goes in here -- a Michelangelan restaurant!
One of the tarts from the trolley, chocolate obvously, with some pecan on top
