Second Course: Artichoke – Truffle
Internationally known and acclaimed: The artichoke soup with truffle. What can be said? It's the best soup of your life. There is also a truffle puff pastry brioche. You must spread it with airy truffle butter and dip it in the soup.
Once the dish is finished, the waiter comes back to us: "Would you like some more soup with a brioche?"
Us: "Yes, of course."
The generosity of the portions is a delight. The airy truffle butter is left for us.
Third Course: Chicken – Lettuce
Once again, originality is not the aim. The chicken, its sauce, and its accompaniments are flawless. The sauceboat that was left for us didn't last long.
Sorry, I forgot to take a photo of this one…
Finally, we understand the chef's choice not to put butter on the table at the beginning of the meal…
Pre-Dessert: Grapefruit
We find ourselves upside down. After a series of rich and fatty dishes, this pre-dessert is refreshingly light. I love it.
First Dessert: Peach – Jasmine
Again, delicate, light, and a play of textures. It's truly a pleasure to "rest" after the main courses.
Second Dessert: The Dessert Cart
The extravagance wasn't over. We were captivated by this cart. Once again, the variety and generosity made us feel like greedy children.
We end the meal with a Ceylon tea sorbet with a pepper cream and a JM Rhum.
The place was beautiful. The maître d'hôtel, the waiters, and the sommeliers were experienced and pleasant. The dishes were flawless. Guy Savoy no longer needs to prove anything. Here, everything is done as it should be, and everything is delicious. Without compromise.
The extra touch of enchantment? The generosity, the surprises and the tasting games.
There will probably be nothing you haven't tasted before at Guy Savoy. But you will eat the most delicious version of these things.
Menu
Amuse-bouches
The Tomato
Tuna – Caviar – Oyster
Lobster – Carrot
Artichoke – Truffle
Chicken – Lettuce
Pre-dessert grapefruit
The Peach
The dessert trolley
by Martin-Crescenzo