One of the hottest chefs in Europe, Guy Savoy serves the kind of food he likes to eat, prepared with consummate skill. We think he has a slight edge over his rival Michel Rostang , though Ducasse, at least in media coverage, surpasses them both. Although the superb meals comprise as many as nine courses, the portions are small; you won't necessarily be satiated at the end. The menu changes with the seasons and may include oven-roasted sole steaks with smoked seaweed, roasted John Dory stuffed with salsify and shellfish, or steam-baked Bresse chicken breast with lemongrass and Swiss chard. If you come in the right season, you may have a chance to order game, such as mallard and venison. Savoy is fascinated with mushrooms and has been known to serve a dozen types, especially in autumn.
- © Frommer's 2013
- Very Highly Recommended 2010