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Sep 11, 2010 01:47 PM

Guy Savoy-what is his signature dish?

Often in the finest establishments, if you don't order the "Special" dishes you can have a so-so Meal.
We will be going for Lunch, but probably ordering a la Carte
We did not request the special Lunch priced online because we want choices.
Suggestions would be appreciated.

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  1. Colours of Caviar is likely his most well known dish, both in France and in Vegas.

    1. Finished dinner there (Paris) just 1 hour ago. Had a very nice supper. I think they referred to the artichoke soup with truffles, warm brioche w/ a schmeer of truffle butter as their signature dish. For $100 it better be.

      3 Replies
      1. re: WileysHungryAgain

        That is another signature. As is the Crispy Sea Bass with Delicate Spices and Radis-Foie, or Foie-Gras "en Papillote" and Radish Bouillon.

        1. re: uhockey

          With the 100E internet lunch special you choose off the regular carte with no restrictions. It says 1/2 portions but our experience was that the portions were not halves at all and also, when they realized my husbamd and I were ordering different things and sharing everything, they actually brought us each our own portion of everything so we had an enormous amount of food! The place is nothing if not over the top generous.

          The artichoke soup is considered a signature dish but was tired and just OK (super glad we didn't pay 100E just for that!) but the truffle brioche that it came with was one of the best things I've ever eaten and that's saying a lot.

          The best things were not the signature dishes that they always have on the carte but the seasonal dishes. We were there in the spring and the petit pois entree and the strawberry dessert (unbelievably fabulous mixed textures, temperatures, and rich flavors!) were much better than the artichoke soup and the cote de veau, both considered signature dishes.

          Enjoy! It's a fun place with yummy food. And save yourself the money and do the internet special lunch!

          1. re: plafield

            The truffle brioche is pretty amazing....I also had the pleasure of having the "cereal bread" (really a brioche) at Ledoyen recently, which gave the truffle brioche a run for its money. Two of the most memorable breads I have ever had.

      2. Signature dishes are in no way a guarantee that it's good (especially the artichoke soup). That said, they are the ones mentioned here: huitres en nages glacée, tout petit pois, bar en écailles, soupe d'artichaut et parmesan aux truffes, côte de veau juste rôtie, sabodet (plat rustique), jarret de veau aux pêches, petits chaussons de riz de veau.

        There are some dishes you can't have in the lunch menu (eg ris de veau), and if you feel like it's not enough, you can always supplement with one ALC dish (and let us know). But indeed, I don't think there's much value in going expensive at Guy Savoy. Then again, it's always a personal question.

        Food at Savoy is often so-so (the kitchen is very overworked). But the time you have there is almost always exceptional.

        1. As Souphie says ' great time, good food '. As l have said before the purpose of a captain to each small room is to make sure you get whatever you wish and make it a pleasure for you. For me the trouble was we had such a good time, we drank ourselves silly off a expensive but wonderful wine carte. Thus the 100 euro lunch/pp came to a total of 620 euros by the time we were through.
          Do not bemoan it a bit, but was pricey due to our joy, not their pressure.

          8 Replies
          1. re: Delucacheesemonger

            I have the Concierge at our Hotel book the Restaurants in advance of our visits.
            After reading the above comments, I agreed that if exactly the same items were available for 100E that I would be paying far too much for the same food.
            So I canceled the Reservation
            I then searched the Guy Savoy site, but can't find the special offer.
            Should I be looking elsewhere?

            1. re: erly

              I would email the restaurant from the website and ask about the 100E lunch special. I think they stopped advertising it but it's still offered if you know to ask for it.

              1. re: erly

                That's interesting what you say about concierges Erly. We will probably be staying at Le Meurice or the Plaza Athenee - are those places likely to be able to get us a reservation at somewhere like Gagnaire or are we on our own for that one?

                1. re: ihaveanewusername

                  I have always relied on our Hotel to do our bookings.
                  Never let me down.
                  Last fall they got me a last minute reservation at L'Ambroise
                  I do e-mail my list two to three weeks in advance.
                  I usually leave a couple of days open, and they got a same day reservation for Le Gaigne, which doesn't have more than 8 tables.
                  If I have no problem with the Grand Intercontinental, you should have no problem with
                  Le Meurice.

                    1. re: erly

                      Although amusingly I tried this with Le Meurice by email and they just told me I should eat at their own restaurant. Going to have to call up and try and be a bit more insistent.

                      1. re: ihaveanewusername

                        I shouldn't be surprised.
                        While the Grand was closed for renovations we stayed at one of "The" Hotels.
                        We needed a Cab in rush hour for a Business Appointment in the Suburbs, and it was pouring rain
                        I walked over to the Concierge and asked how to get to the area by Metro, as we knew that a Cab would be impossible.
                        His answer, "Wouldn't you rather take a Taxi?"
                        Of course he couldn't get one.
                        Be insistent, don't be in intimitated this is their job!

                        1. re: erly

                          I'm actually toying with staying at the Hotel Balzac where Gagnaire's restaurant is as they'll basically guarantee you a reservation.