The Guy Savoy restaurant has moved from its location on rue Troyon in the beautiful 17th arrondissement district of Paris, to an impressive 4,300-square-foot top-floor space on both the oldest institution in France and the oldest factory in Paris, the Monnaie de Paris, the French mint.

Guy Savoy's motto is "cuisine is the art of instantly transforming historical products into pleasure" and that is certainly what he does with his inventive exquisite menu. He is so keen to make sure that base ingredients are produced to the highest standards that even the grain fed to the chickens will have been tasted by himself. Typical offerings on the carte that changes regularly in tune with the seasons could be Bresse chicken breast, Foie gras and artichoke with truffle dressing or line caught whiting with caviar, Dublin Bay prawn, tartar and lemon jelly. Modern perfectly executed mains follow with sautéed fillets of red mullet, "seeds" of citrus fruit and vegetables, marinated squid or browned calf sweetbreads, "classic braised trimmings" with braising stock. Unusually, you will find that each dish is paired with a choice of two breads. Desserts are equally inviting ideas like chocolate fondant with layered praline and chicory cream or grapefruit terrine with tea sauce. The wine list is a majestic tome with a collection of 14,000 bottles divided into classic and modern wines and there are still several offerings by the glass.

This is haute-cuisine at the very top of its game and the impeccable service you will receive here is world class. The video on the Guy Savoy web site pretty much sums it all up and is well worth sparing a couple of minutes to view

Guy Savoy is also featured in: Michelin Guide

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French

Guy Savoy

Lunch: 12.00 - 2.00pm Tue-Fri
Dinner: 7.00 - 10.30pm Tue-Sat

Visa, Master Card, American Express

• Private dining room
• Private parties