No 1 World Rank 3 Stars Michelin Guy Savoy $652pp(€574) Most Exclusive Fine dining Paris France

$652pp (€574) 3 Michelin Star Restaurant Fine dining at the World No1 Restaurant Guy Savoy, 13 Course Colours, Textures, Flavour Tasting menu Paris, France Guy Savoy - The world rank no1 restaurant 2017~2022 by La liste Colours, Textures & Flavors Menu Amuse bouche Concassé of oysters, granité of seaweed and lemon Tartare of raw oyster with lemon and seaweed granité Winter salad of scollops Warm scallops with a sauce made from scallop trimming and champagne, split with lamb’s lettuce oil ‘Colour of caviar’, with smoked sabayon Caviar cream, caviar vinaigrette and a purée of curly kale and spinach, with shadi and baeri caviars and a smoked salted butter sabayon Whole-rosted turbot, turbot skin sauce, grated white Alba truffle Slices of whole-roasted turbot with a turbot bone sauce bound with turbot skin: grated white Alba truffle, braised crosses with turnout jus, coco bean purée Roasted lobster, coral béarnaise, ‘vignerounne’bisque Roasted lobster, lobster coral béarnaise, and lobster bisque with red wine; bisque-poached cauliflower and fine cauliflower crisps Artichoke soup with black truffle, layered truffled mushroom brioche and more… Artichoke soup, black truffle and Parmesan shavings; layered mushroom brioche spread with truffle butter. Poularde de Bresse pochée à la manière Albufera Bresse hen poached in bouillon with sauce Albufera with foie gras and truffle, and truffled basmati rice. Stuffed cabbage with vegetables and truffle. Root vegetable ‘detox’ Ravioli of kohlrabi with horseradish cream, wasabi leaf oil, black radish jus and kohlrabi, dressed with grated horseradish preparation of cheese Carrot-hazelnut: ‘en I’air et dans la terre’ Carrot meringue garnished with praliné and crushed hazelnut, with carrot purée and hazelnut emulsion Conit kumquats frosted with orange and ginger, with carrot crisps and confit carrot. Pure chocolaté tartlet Chocolate biscuit and cacao pain de mie crisps; cacao sorbet and hot chocolate sauce Trolley of ice creams, sorbet, dessert jars and traditional biscuits Ice creams and sorbets, rice pudding, crème caramel, chocolate mousse, spiced prunes in wine, diamond shortcake, macaroons, marshmallows, cheesecake and tartlets. Guy Savoy, act II, in the Hôtel de la Monnaie, on the bank of the Seine. The setting is sumptuous – six rooms adorned with contemporary works lent by François Pinault –, and the host, true to himself: Restaurant Guy Savoy, ranked amongst the very best in every gastronomic guide, is situated in Monnaie de Paris, spread across six 18th century salons offering views onto the Seine, the Louvre, the Pont Neuf and the Institut de France. Here architect Jean-Michel Wilmotte envisaged a setting at once restrained and contemporary, where works of art stoke the fires of modernity and where the dining table becomes a veritable theatrical stage, focusing and capturing light. Sincere and passionate, inventive without excess, unfailing generosity. Irresistible! Guy Savoy’s dining room is one of conviviality, warmth and impeccable service, where the cuisine expresses the sensitivity of a chef wholly at ease in this modern era: Artichoke soup with black truffle and layered truffled mushroom brioche; Red mullet ‘swimming in the sea’; Millefeuille ‘à la minute’ with Tahitian vanilla… As Guy Savoy puts it, “Cuisine is the art of instantly transforming produce rich with history into joy.” Number one World famous best restaurant “la liste 2022” Incredible and fabulous experience. Many creative and delicious dishes, great service in the modern art dinner room. Please visit our others famous Michelin Starred restaurants: Le Louis XV Alain Ducasse Monaco https://youtu.be/W1Hmjl0bCCk Guy Savoy Paris https://youtu.be/YAe8HdYLHBs Le Cinq Paris https://youtu.be/Z5AeOkbCHGc Restaurant Gordon Ramsay https://youtu.be/0kY_ITN-2yQ Fat Duck https://youtu.be/Oz4ox-jUJJ8 Alain Ducasse at Dorchester London https://youtu.be/isYKLOh0O_I Subscribe to our YouTube Channel now! https://youtube.com/c/gourmetbgourmet #gourmetbgourmet #michelinparis #3starsmichelin #finedining #threemichelinstars #hautecuisine 0:00 Introduction 0:38 Amuse bouche 1:23 Concassé of oysters, granité of seaweed and lemon 1:49 Winter salad of scallops 2:20 Colours of caviar with smoked sabayon 3:56 White truffle & Pumpkin soup (extra dish) 4:21 Whole-roasted turbot, turbot skin sauce, grated white Alba truffle 5:41 Roasted lobster coral béarnaise, 'vigneronne' bisque 6:55 Artichoke soup with black truffle, layered truffled mushroom brioche and more... 10:28 Root vegetable 'detox' 10:56 Preparation of cheese 11:41 Cucumber sorbet 13:51 Pure chocolate tartlet 14:18 Earl grey tea sorbet