Guy Savoy's selection

When he turned 15, he decided that he would be “a chef… or nothing at all!” His fate was sealed. His invaluable apprenticeship taught him about the satisfactions and hardships of his future career. His first steps were guided by Louis Marchand, chocolate-maker in his hometown. Next came the Troisgros brothers, who fascinated Guy Savoy with their elegant technique, then at Lasserre in Paris, the Lion d’Or in Genève and The Oasis in Napoule. He was then singled out by Claude Vergé who handed him the reins of La Barrière de Clichy. At age 27, he opened his first restaurant in Paris and soon achieved recognition on the gastronomic scene. Guy Savoy is now settled at La Monnaie de Paris and owns five restaurants, one of them abroad. Mention “gastronomic cuisine” and he will say that he is a restaurateur. Call him an artist and he will tell you that he is an artisan. However, rave that his food is the stuff of dreams and he will remark that only those who dream are capable of inspiring dreams in others…