Guy Savoy, 18 Rue Troyon, Paris
Elizabeth and I had a wonderful meal on July 19, 2001, our first night in
Paris together. Guy Savoy is a famous Parisian chef who has received two Michelin
stars at this, his primary restaurant. He also owns a few bistros around Paris.
We had to choose from the normal three-course menu, a six-course tasting
menu, or an eight-course celebration tasting menu. We opted for the six-course,
which turned out to be many more than that:
 | Two glases of champagne
|
| Small round of foie gras on a thin piece of toast sprinkled with sea
salt (4 pieces)
|
| A small cup of fresh pea puree
|
| A sampling of small hors d'oeurves including a brouchette of zuchini,
tomato and cuttlefish, a small piece of seared, marinated tuna and some fennel puree
|
| Chunks of lobster layered between artichoke heart "chips"
adhered with lobster gelee surrounded by a carrot puree and lobster roe sauce
|
| Seared chunk of bluefin tuna covered with dried cherries and bread
crumbs and served on a bed of fresh snap peas with a fennel ginger sauce
|
| Baby musselss sauteed in butter with chanterelle mushrooms
|
| The house specialty, artichoke and black truffle soup with chunks of
parmesian cheese and a wild mushroom-stuffed brioche for dipping
|
| Duck breast seared rare served with baby spinach and potatoes Maxim
(crisp layered potato pancake)
|
| The cheese plate consisting of a sampling of 10 cheeses from a selection
of over 40. Roquefort papillion was my favorite.
|
| Fresh strawberries served with strawberry sorbet, strawberry marmelade,
dried strawberry "chips" and cool cappucino-style foamed milk
|
| Layers of chocolate mousse and a crunchy nutty tasting thing (like the
inside of a Butterfinger) surrounded by a coffee creme anglaise
|
| Petit fours sampling including macaroons, biscotti-type cookie, and
other assorted sweets and chocolates
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| A small scoop of tea-flavored sorbet
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| A small slice of a tart tartin
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| Some small muffins with dried fruits
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| Homemade Parisian chocolates
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| Freshly roasted coffee
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