Thank you to visit my kitchen Guy Savoy,
Guy Savoy Paris world best restaurant
Guy Savoy, act II, in the Hôtel de la Monnaie, on the bank of the Seine
thank you
just to enjoy the flavor of the food
let's see the menu, i take that one yes that's right L’amuse bouche already done to you
Have decide the presentation is not eatable but you must have the little crisp
you can eat directly if you want with egg caviar and spinach
lemon and seaweed granite on top of the oyster tartare that granite will
melt and will give a taste to the tartar but first you must have that mercantile marijima
is a leaf with a natural oyster taste lemon and seaweed granite
scallops surf just one
winter salad salad pesto and a sauce made with champagne
smoked sabayon on top of Shadi and Baeri caviar green bean puree of curly kale and white cabbage
caviar dressing
and chefs suggest you get the white spoon eat all the way down to get the textures together
on the side you have some more smoked saber top up as you wish
how many kilograms 9.1 wow what is that fish, turbot
just to show you the rest of chicken Bresse Hen
we bring it back in the kitchen to prepare it for you
fantastic okay let's go with that extra dish white truffle and pumpkin
soup that's an extra dish that chef wants to offer you to welcome you today thank you
white truffle from Alba
chewbo fish is served with ample white beans and some slice white truffles from Alba enjoy
is going to explain you that beautifully
and you can mix it with a coral beamaise with lobster you can take the spoon and mix together
thank you and you have some cauliflower crisps
it's a famous dish of our restaurant this is a signature dish
black truffle butter cream with mushrooms
and it's artichoke soup with black truffle and parmesan cheese for you
and don't forget to dip the brioche spread in the soup
there is some more as it gets cold very quick
breast chicken served with the rice and the cabbage, foie gras and first black truffle of the year
thank you
celery horseradish and just like a detox wasabi
beautiful cheese preparation with matured is a heart cheese from most of france
on top you have that crucial made with the
vegetable carbon and chef suggests you break it to have it with the whole preparation
grapefruit aloe vera and cucumber sorbet just to wait for dessert (pre dessert) thank you
Would you like some coffee & tea? I would like Earl Grey tea please thank you
so now you have the carrots in first at the bars you have an orange of carrots inside
there is a puree like a cream of carrots and Hazelnut emulsion cut very smooth on the top you
have a muscle of carrots and kumquats that is confited with orange and ginger and here we have
a puree of carrots and caramelized peanuts and to refresh i put the quantity of carrots
thank you
so that's chocolate seventy percent of cacao from purplish in different
preparation texture and temperature the warm the crunchy the sauce the
Chocolate biscuit and the powder of chocolate i wish you a chocolate pleasure
Earl Grey tea sorbet
Earl Grey tea
okay this is our mignadi's trolley with a pink praline rice pudding vanilla rice pudding
chocolate mousse garment cream chocolate control lemon cheesecake vanilla ice cream
salted caramel ice cream fresh yogurt sorbet almond milk sorbet and blood orange sugar
which is favorite one? oh there is a fews
very nice and interesting almond milk ice cream
and the classic but extremely good is vanilla ice cream
rice pudding you like raspberry okay that's chef's speciality
pink is a sugar from chef area thank you
you try almond marshmallow
and try the lemon one they're fantastic
it's one of chef's speciality as well made with grapes in summer in june we make it with cherries
and then we make it with plums at the moment we make it with grapes
Petit fours
This is colour, Textures & flavours menu served in 13 course
(included 2 amuse bouche, 4 Entrées (extra welcome soup) 4 Main course, cheeses and 4 dessert and dessert trolley,
total I had more then 20 dishes. Very good experience in Guy Savoy. I will visit again in future. Thank you.