Guy Savoy at La Monnaie de Paris

Guy Savoy at La Monnaie de ParisGuy Savoy at La Monnaie de Paris  |   ParisFrance  |  It might as well be the hottest restaurant and gourmet experience to have in Paris as of today. Everyone is talking about it, but unfortunately, not many like me, have yet had the pleasure to try it. Reasons why ? Well Guy Savoy at La Monnaie de Paris, has opened its doors only a month ago, and since then, carrying with his prestigious reputation and its 3-Michelin Stars, has been sold out and it will be for several month ahead. Not for nothing online bookings have a penalty fee of EUR 300 per person for reservations granted and not honored or for cancellations within 24 hours prior to your dinning experience. 

Guy Savoy at La Monnaie de Paris
La Monnaie de Paris (the Paris version of the Mint), architecture by Jean-Denis Antoin, a Neoclassical edifice, built from 1767–1775 on the Left Bank of the Seine. The building, which housed mint workshops, administrative rooms, and residential quarters, wraps around a large interior courtyard. It remains open to the public and includes a numismaticsmuseum, located within what was once the main foundry. Prior our dinning experience, two expert guides took us for a 30 minutes tour of the current exhibition by Marcel Broodthaers.

Guy Savoy at La Monnaie de ParisYour experience begins with the juxtaposition of the monumental staircase, remaining in its historical form, with a quote from Guy Savoy written in red neon at the entrance of the restaurant: « La cuisine est l’art de transformer instantanément en joie des produits chargés d’histoire » (Cooking is the art of instantly transforming historical products into pleasure)… blending the historical architecture with a touch of red neon modernity.

Guy Savoy at La Monnaie de ParisSince I was hosting a VIP Group of 30 people, we where hosted at one of their three private rooms, the salon “Les Belles Bacchantes”. With three rounded tables overlooking from the wide, towering windows to the Seine River. Other rooms also feature exceptional views of the Louvre, the Pont Neuf and the Institut de France.

Guy Savoy at La Monnaie de ParisOur menu was carefully curated by French Chef Guy Savoy himself, who opened the evening with welcoming us personally and guide us through our journey to his 9-Steps Gourmet creation.
Guy Savoy at La Monnaie de ParisClear iced poached oysters. Blue lobster “raw-cooked” in cold steam. “Asparagus-caviar”. Whole grilled sea bass with sweet spices. Roasted duck foie gras, soft, bitter and peppered flavors. Artichoke and black truffle soup, layered brioche with mushrooms and truffles. “Surf and turf” saddle and rack of lamb (which in my case was an alternative choice of fish). Chocolate orb. And we also tried one of his 2015 desert innovations the Rhubarb.

Guy Savoy at La Monnaie de ParisThis dish could be called “oysters and oysters” and is one of Guy Savoy’s great classics. The shell is lined with an oyster purée blended with a touch of cream. A raw oyster is laid upon it, and is coated with oyster juice aspic, the whole being garnished with a strip of sorrel, pepper and tiny pieces of lemon.

Guy Savoy at La Monnaie de Paris Guy Savoy at La Monnaie de Paris Guy Savoy at La Monnaie de Paris Guy Savoy at La Monnaie de Paris Guy Savoy at La Monnaie de Paris Guy Savoy at La Monnaie de Paris Guy Savoy at La Monnaie de Paris Guy Savoy at La Monnaie de Paris Guy Savoy at La Monnaie de Paris Guy Savoy at La Monnaie de ParisArtichoke and black truffle soup, layered brioche with mushrooms and truffles. Whatever the season, this soup is part of the history of the restaurant. There’s no escaping its earthy flavours. The artichoke, one of Guy Savoy’s favourite vegetables, is cooked in truffle juice. The layered brioche with mushrooms underpins the flavours. Spread with truffle butter, it is a savoury variation on the fruit brioche of his childhood.

Guy Savoy at La Monnaie de Paris Guy Savoy at La Monnaie de Paris Guy Savoy at La Monnaie de ParisGuy Savoy loves rhubarb so much that he asked his pastry chef to draw one on the plate, using – rather than a palette – the rhubarb itself!. The slender stem is made of small cubes of rhubarb poached in a syrup based on Sancho pepper, with its fresh and fruity notes. The large, wide rhubarb leaf is represented by a nasturtium flower, which also serves to season the dessert. And, rather than being planted in the earth, this beautiful rhubarb takes root in bits of meringue-hazelnut gateau.

Guy Savoy at La Monnaie de Paris Guy Savoy at La Monnaie de Paris Guy Savoy at La Monnaie de Paris Guy Savoy at La Monnaie de Paris Guy Savoy at La Monnaie de Paris Guy Savoy at La Monnaie de Paris Guy Savoy at La Monnaie de Paris Guy Savoy at La Monnaie de Paris Guy Savoy at La Monnaie de Paris Guy Savoy at La Monnaie de Paris Guy Savoy at La Monnaie de Paris Guy Savoy at La Monnaie de ParisSuch and incredible evening, combining iconic Neoclassical architecture, French heritage, art and the prestigious cuisine of Chef Guy Savoy. Hopefully I will be able to get a booking back soon. Carlos Melia Luxury Travel Curator – www.carlosmelia.com

(*) To book your own travel experience, do not hesitate to contact me either by email carlos@carlosmelia.com or phone # 917.754.5515. Also check our scheduled Small Travel Groups at Coups de Coeur. I am an experienced Travel Agent with over 25 years of experience, member of LGTNetwork, VIRTUOSO, First in Service Travel, TZELL Travel Network. www.carlosmelia.com

(**) Follow me around the world curating the best on Luxury Travel and Lifestyle by following me on Instagram Facebook or Twitter.

Published by

carlosmelia

Carlos Melia global bespoke Travel Agent, Travel Blogger, Concierge, Hospitality Consultant and Wedding Planner. Member of VIRTUOSO. Has earned, after over 25 years of Mainstream and Gay Travel experience, the mote of "Little Marco Polo". Jetsetter, bon vivant curates the world of luxury travel & lifestyle by experience, one destination at the time. Associated to First in Service Travel and Tzell Travel Network. Founder of LGTNetwork - Luxury Gay Travel Network. Follow, read and share my travel experiences worldwide at www.carlosmelia.com