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Le Restaurant Guy Savoy

Paris · France

Fine Dining in Paris · Contemporary French haute cuisine

Michelin Guide (Awarded its third Michelin star in 2002 at its former Rue Troyon location. This is a historical distinction, not its current star rating.)

Book / ReserveCollector's monograph

Photo: Official website · guysavoy.com

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Awards & Recognition

Michelin Guide

Awarded its third Michelin star in 2002 at its former Rue Troyon location. This is a historical distinction, not its current star rating. · 2002

Set inside the Monnaie de Paris, Guy Savoy's flagship connects contemporary French gastronomy with a monumental civic setting. Signature dishes, art-filled rooms and highly orchestrated service make it a defining example of the Parisian chef-led grand restaurant.

The Story

Origin

Guy Savoy opened his first Paris restaurant in 1980. The flagship moved from Rue Troyon to the Monnaie de Paris in 2015, gaining a historic Seine-side setting.

Philosophy

Present cooking as a generous, cultivated art, supported by an exacting but personable approach to hospitality.

Why Important

A key reference for the evolution of French haute cuisine from the personality-driven restaurants of the late twentieth century into contemporary cultural institutions.

Differentiation

A recognisable repertoire of signature dishes is paired with the cultural authority and physical grandeur of the Monnaie de Paris.

Food Philosophy

Classical French technique supports dishes with clear flavours and carefully managed contrasts. Artichoke soup with black truffle and layered mushroom brioche is among the restaurant's defining signatures.

Guest Experience

A ceremonial yet personal meal across a sequence of courses, with attentive service and views that establish a strong connection to Paris.

Design Philosophy

Use contemporary design and art to inhabit the historic building without turning the restaurant into a period reconstruction.

Design & Architecture

Lighting

Large historic windows introduce daylight and river views.

Furniture

Contemporary furnishings keep the setting distinct from a traditional palace-style dining room.

Architecture

Located in the eighteenth-century Monnaie de Paris complex overlooking the Seine.

Design Language

Contemporary restraint within a monumental historic envelope.

Interior Design

Jean-Michel Wilmotte designed a sequence of dining rooms in which dark contemporary furnishings and artworks contrast with the historic proportions.

Founder and chef

Guy Savoy

Interior designer

Jean-Michel Wilmotte

Gallery · 14 photos

Menus

À la carte

À la carte · Menu last verified: 8 October 2026

Artichoke soup with black truffle; layered truffled mushroom brioche and more...
Hot & cold starters
€160
Supreme of chicken, foie gras and artichoke, with truffle vinaigrette
Hot & cold starters
€150
Duck foie gras with beeswax, a pinch of saffron and thyme
Hot & cold starters
€140
Colours of caviar
Hot & cold starters
€195
Hot and cold beetroot
Hot & cold starters
€130
Pot-au-feu of giant oysters, gribiche with flavours of the sea
Hot & cold starters
€145
Roasted red mullet ‘swimming in the sea’, Léonie’s gnocchi, mullet liver
Fish
€175
Turbot in three variations, vegetables in the jus
Fish
€205
‘Raw and cooked’ lobster, lobster coral, roasted butternut in lobster shells, lobster ‘leather’
Fish
€220
Crispy and tender veal sweetbreads, cuttlefish and pil-pil
Meat, poultry & offal
€205
Free-range ‘pochée-rôtie’ guinea fowl, grilled chestnuts flavour, salsify, sumac
Meat, poultry & offal
€185
Oven-roasted pigeon, juniper and smoked pear, root vegetables bonbons
Meat, poultry & offal
€195
‘Open’ mille-feuille with Tahitian vanilla
Desserts
€58
Trolley of ice creams, sorbets, dessert jars and traditional biscuits
Desserts
€58
Pure chocolate
Desserts
€58
Pistachio, fruit and flower
Desserts
€58
Flavours of autumn
Desserts
€58

SET MENU ‘Colours, Textures & Flavours’

Tasting menu · Menu last verified: 8 October 2026

Set menu ‘Colours, Textures & Flavours’
Served for the entire table. Excluding drinks.
€760
Amuse bouches
Iced poached oyster, concassé of oysters, granité of seaweed and lemon
A surprise
Hot and cold beetroot
A bouchée
Colours of caviar
Duck foie gras with beeswax, a pinch of saffron and thyme
A gorgée
‘Raw and cooked’ lobster, lobster coral, roasted butternut in lobster shells, lobster ‘leather’
A foreword
Turbot in three variations, vegetables in the jus
Artichoke soup with black truffle, layered truffled mushroom brioche
A promise
Seared fillet of beef with spices and condiments
The Pont-Neuf to mop your plate
Selection of French cheeses
Pistachio, fruit and flower
Pure chocolate
Trolley of ice creams, sorbets, dessert jars and traditional biscuits

Set Menu "Keep it simple"

Lunchtime tasting menu · Menu last verified: 8 October 2026

Set Menu "Keep it simple"
Only available at lunchtime. Seven-course tasting menu served in 90 minutes or more.
€295 excluding drinks; €410 with 4 glasses of wine
Hot and cold beetroot
Colours of caviar
‘Raw and cooked’ lobster, lobster coral, roasted butternut in lobster shells, lobster ‘leather’
Artichoke soup with black truffle, layered truffled mushroom brioche
Oreiller de la Belle Aurore
Flavours of autumn
Trolley of ice creams, sorbets, dessert jars and traditional biscuits