Guy Savoy
our comments
Guy Savoy, the chef and the restaurant, value simplicity. Flowers are arranged in a bare Japanese style. Savoy likes strong contrasts and will serve beets as finger-food. Savoy also likes to use all different types of ingredients: calf’s trotter, ham hocks, bacon, turnips and beans. Some of his concoctions include green garden peas served with Dublin bay prawns in jelly as well as artichoke soup topped with truffles and Parmesan. And the wine cellar is fantastic.- March 2005
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