The story
Guy Savoy at 11 quai de Conti, 75006 Paris, is a French kitchen that earned two Michelin stars in 2026 for excellent cooking. The menu blends classic French technique with modern Cuisine, and the restaurant serves lunch and dinner Wednesday to Saturday.
The à la carte opens with artichoke soup with black truffle and a colours of caviar course finished with smoked sabayon. Normandy scallops come with a "sea foam" garnish. Fish courses include roasted red mullet served with Léonie's gnocchi and steamed John Dory with sea vegetables and potato.
Meat courses lean on classic French preparations. Crispy veal sweetbreads arrive with spinach and mushroom gratin, while roast saddle of lamb is paired with salsify and stuffed vegetables. Poached free range guinea fowl is finished with sauce Albufera.
The 13-course "Colours, Textures & Flavours" menu is served to the whole table and priced at €740 excluding drinks. It moves through truffled dishes, lobster with its coral, and a finish of Selection of French cheeses before dessert.
A seven-course "Keep it simple" menu is offered only at lunchtime. It takes at least 90 minutes and is priced at €280 without drinks.
The restaurant has six named dining rooms, including Belles Bacchantes, Vert Galant, Bibliothèque, and Scènes de Paris. The house describes high ceilings and a chandelier in its main rooms, and the library room is set aside for more intimate meals. Air conditioning, valet parking, and private dining are available. Male guests are asked to wear a jacket.
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