Guy Savoy Paris - Buy Reservations

Guy Savoy is worthy of its international acclaim, with a few caveats. The headline is that we had a very memorable meal at the restaurant. With one exception, each course on the tasting menu was elegant, refined, and delicious. The artichoke soup was beyond extraordinary - perhaps one of the finest dishes I have had anywhere in the world. Other dishes on the tasting menu were also flawless and exceptional, even if perhaps not quite as other-worldly as the artichoke soup (“other worldly,” I recognize, is a high bar to meet, when a tasting menu consists of 13 courses!). The lobster, the caviar, and the multiple desserts (including the sweet cart) all were perfect examples of Michelin 3-star cuisine. The only course that was a “miss” on the tasting menu was the “matured cheeses,” which was a plated cheese course of what tasted like thick, creamy cheese paste. Also, when they served the bread, we had to make a special request for butter. My guess is that they don’t want diners to fill up on bread, but it was odd to have to ask for butter, when every other restaurant in Paris serves butter as a matter of course. While the food was extraordinary, the service, unfortunately, was not. We had multiple attendants throughout the evening, but none of them made a connection with us. One person offered us champagne, while another took our order, and still several others presented the food at the table. In that sense, the service felt very impersonal, even as it was extraordinarily attentive. Indeed, everything worked with precision and like clockwork — almost robotic, in a sense. Similarly, the sommelier experience was odd. He did not offer a set wine pairing with the tasting menu. Instead, his recommendations seemed a bit haphazard and not particularly well tailored to our courses. The wines he recommended were delicious, but his interaction with our table was a bit clumsy and disinterested throughout the meal, as he seemed more focused on French-speaking tables. Again, this was another example of the service feeling impersonal. But back to where I started — the food was nearly flawless and deserving of special recognition. The room is beautiful, and we had a very special evening, even if the service and sommelier were not quite at the level of the Michelin 3-star kitchen.

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We spent a perfect lunch at Guy Savoy, enjoying the space, the encounter with the chef, and the very funny and talkative waiter....

Every course was excellent. The recommendations were perfect. We got treated with some additional "surprises". We felt very welcome, and this definitely counts as one of the best place to celebrate something exceptional, for the happy ones who can afford it.

The highlights were the soup, and the mille feuilles revisited. No picture can give them justice! Many thanks to the staff.

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We spent a perfect lunch at Guy Savoy, enjoying the space, the encounter with the chef, and the very funny and talkative waiter....Every course was excellent. The recommendations were perfect. We got treated with some additional "surprises". We felt very welcome, and this definitely counts as one of the best place to celebrate something exceptional, for the happy ones who can afford it. The highlights were the soup, and the mille feuilles revisited. No picture can give them justice! Many thanks to the staff.

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Guy Savoy lived up to all the hype. From the first moment, the entrance on the red carpet this place feels so special. The staff treats you like family and is not stuffy at all even with all the Michelin stars. There is a prix fixe menu but we chose to go with the Ala carte. After a couple of amuse bouche they brought in the scallop appetizer - the most delicious thinly sliced scallops ever with a savory sauce. Following this I had the veal which is a preparation from Chef Savoy’s childhood. Amazing. Rich and perfectly cooked with a subtle sauce this was the star of the show. Deserts were plenty and delicious. Chef Savoy came by to say hello and invited us into his kitchen. All in all a fantastic meal and experience.

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I will remember one thing from my lunch at Guy Savoy, the funniest, kindest and most outgoing waiter I ever met : Mister Hubert from Berlin. Danke schoen!

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It has been almost three months since my wife, daughter and I enjoyed the Colours, Textures & Flavours Menu that was served in more than 13 courses at Restaurant Guy Savoy, but I still haven't stopped thinking about it. The food was delicious and the whole experience was fun.The restaurant space in the Monnaie de Paris is beautiful. You climb a grand staircase and work your way around to the front door. Inside, the aesthetic is simple, clean and classic. There are multiple dining rooms. I regret not asking for a tour of the entire space, but the dining room in which we were seated was beautiful with a high ceiling and large-format artwork beautifully framed on the walls.The service was attentive and professional. We were Americans in Paris with an inadequate command of the French language, but were immediately put at ease by a staff member who told us, "It is okay that you do not speak French. I only speak French to show off!" We were told that there were 35 chefs working in the kitchen that night.I'm growing less enthusiastic about extravagant multi-course dinners, because I simply cannot eat as much as I used to eat without becoming uncomfortable, but our meal was exceptional. In fact, our daughter has declared it to be the best meal that she has ever had.Adequately describing more than 13 courses would require a lengthy essay, so I will post photos with captions. A sommelier helped to pick a very nice, light burgundy that was served in the lightest, most delicate wine glass that I have ever held. Everything we ate was interesting and delicious.I definitely intend to return for another meal, but would order something a la carte that is more manageable for my appetite. If it weren't for the lengthy after-dinner walk back to our hotel, I might not have survived the night.

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An endless parade of bland, unexciting dishes punctuated by a few pleasant surprises. Excellent service except that we were forced to wear a sports jacket despite the toasty hot temperature. Very unpleasant experience, we could not wait to depart…no easy task given the number of courses for dinner!

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If you are being attracted to this restaurant because of its PR stunt, please read my experience and it will save you an unpleasant journey.
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I have been a fine-dining enthusiast for years and have visited over 100 Michelin restaurants (over 200 Michelin stars) around the world. Frankly, this is THE WORST(DISHONEST AND PRETENTIOUS) restaurant I've been to. The food and service quality is so subpar from other 3-starred restaurants while the chef and the staff had demonstrated a very arrogant, snobbish and bureaucratic attitude towards the customer and quality issues. I'll elaborate on my experience below:

Food:
0) The bread is hard and dry with no butter served.
0) For amuse-bouche, the beetroot tart doesn't feel entirely fresh, the bottom crumbled. (photoed)
1) The oyster dish has broken oyster shells in one of the oysters, which I couldn't even imagine being happening in a Michelin-stared restaurant. The jelly on the other one doesn't taste clean and fresh. (photoed)
2) the scallop dish doesn't taste entirely fresh, with a hint of fishiness. The server looks untrained and nervous, he randomly added the sauce to an already sauced scallop dish and then dropped the saucepan to the table. (photoed)
3) the lobster dish comes with an unclean plate with very visible marks around the rim. The bisque tastes clotted and grainy feels like reheated bisque stored in the fridge. (photoed)
4) the artichoke soup dish sadly the truffle has zero aromas as if non-exist. I've tasted many truffle dishes and also used Perigord black truffle myself, so I know exactly what black truffle should taste like. The waiter was even speaking about they tried using truffle oil but got complained about it being too strong, for which I'm appalled by the fact that they are using truffle oil for an expensive truffle dish.
5) foie gras, with wood pigeon and pheasant. The presentation is messy as if it is pub food, with uncleaned sauce splashed onto the rim of the plate. All the meats are overcooked, the pheasant tastes like slightly over-cooked chicken breast and wood pigeon tastes blunt and dry. I was expecting a slice of goose foie gras as pictured on their website while served with a half slice of duck foie gras. (photoed)
6) The dessert dishes are OK in a sense as it is harder to tell how fresh they are.

Service side:
- The tableware feels lazy for a Michelin-starred restaurant: the tablecloth is a bit rough, worn Bernardaud plates, unrefined glassware and cutleries.
- When asked about the dry bread, the lead server's reaction was very cheeky, saying it is because they don't want the customers to eat too much bread so that to have space for the dishes.
- The junior waiters are newly recruited and under-trained. The service is chaotic with no clear plans. There are even scenes where the lead servers stop junior waiters in front of the customers.
- When the chef firstly come into the dining room to greet guests, there's a strong smoking smell hitting my face.

Obviously very bad quality control over food and staff! Their attitudes towards quality issues are worse. After reporting problems, Guy Savoy started to question what restaurants I've been to and ducked away avoiding the problems. The waiter then asked me to write down my website/Instagram, as they wanted to decide their reactions based on whether you are a food influencer.

This is such an insult to all those hard-working chefs in so many restaurants who gave their heart and soul to maintain the highest-grade quality at the frontline and to customers who wrongfully picture it as one of the hallmarks of traditional french cuisine because of their misleading marketing materials.

As a fact, Guy Savoy is on the Board of the French Mission for Food Culture & Heritage and posting promotion videos in that name. The World's Best status awarded by La Liste looks extremely suspicious of bureaucratic connections.

Their PR materials are very deceitful compared to the actual quality of the restaurant (dishes and pictures don't match), particularly targeting people travelling to Paris, from whom complaints would be ignored.

Oh, I forgot to mention the most amusing things, after the continuous bombing of bad food and service quality, I can no longer withstand being subtle and point out politely but explicitly the mistakes I've observed and experienced during my meal, and commented that many 1-Michelin-starred restaurants have provided far better quality in both food and service. And the chef and later the restaurant manager came into the dining room at the end of the meal while most of the guests in my room have gone before me and shouted at me, threatening to ban me from the restaurant, for which 1) it is against the law in France that could result in a 45,000 euro penalty and 2) I'm not sure how they would even assume I will visit this restaurant ever again in my life. 😅

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I think the other reviews give accurate insights into the food etc. which is all excellent. We found the service to be fantastic. Really enjoyed the banter with our waiter and it was really interesting seeing the whole space including kitchen. I'd like to do a private event here at soem point as they have a really nice room for it. In addition to the food being excellent, the wines we chose were also great and the Som was very knowledgeable and helpful. We will definitely be back.

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Truly one of the best meals of our lives, an amazing culinary experience. We splurged here as the pinnacle of our honeymoon trip and it was well worth it for the tasting menu. After a glass of champange, we started with a amuse bouche of champagne jelly, zucchini with goat cheese, radish, asparagus, and snap pea. Next was a foie gras bite on toast and a smoking plate with leek and tarragon to smell beforehand. Everything was impeccably plated and no detail was forgotten. Our next three courses were dry ice cooked salmon with green caviar, their famous artichoke soup with black truffle and brioche with black truffle butter, and then a filet mignon with roasted eggplant and crispy potato lattice and sliced steak with demi galce.Onto the dessert portion, first had a palate cleanser of peach foam with frozen mint and peach sorbet center and then apricot with honey and goat cheese whipped cream on a muesli crisp with apricot sauce. This apricot dish was the most beautifully plated food I have ever seen, I still think about it all the time. We thought we might be finished here, but then the dessert cart came out! So many selection, we seemed to pick one of everything to try and it was all incredible. The service was absolutely amazing as well, you feel as if you are being entertained in someone's home for the evening. Yes, this is a big splurge, but if you are going to spend the money for an impeccable coursed meal, this is the place to do it.

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