Chef Guy Savoy’s namesake restaurant boats in creative and memorable cuisine, historic setting, opulent surroundings and knowledgeable staff.

After 28 years on Rue Troyon, renowned chef Guy Savoy moves his namesake restaurant to the grand and historic Monnaie de Paris, once the site for the production of all of the coins of the realm.  

Set across 4,300 square feet the new establishment is a setting of opulence and grandeur that will have you feeling as if you have travelled back in time to an age where presentation and surroundings mattered as much as the cuisine being served. 

We love the iced poached oysters, concassé of oysters, granité of seaweed and lemon; artichoke soup with black truffle and Parmesan shaving, layered mushroom brioche spread with truffle butter; fillet of salmon marinated in olive oil, ‘cooked’ on ice with lemon pearls, Pak Choi, chervil jelly cubes and hot lemongrass-scented consommé and the free-range hen stuffed with confit salsify, chestnuts, walnuts, hazelnuts and chicken liver, roasted in a salt dough; poultry jus with a sabayon of vin jaune.

If U are looking for an unforgettable dining experience than look no further than Guy Savoy, just be warned your wallet may also not forget. 

Ideal For

Culinary aficionados, history buffs, lovers of fine things

Signature Dishes

Free-range hen stuffed with confit salsify, chestnuts, walnuts, hazelnuts and chicken liver, roasted in a salt dough; poultry jus with a sabayon of vin jaune.

Highlights

Grandiose and historic setting, renowned chef, memorable cuisine