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15 Reviews
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One of the best
The best chef in the world! Great food and ambient! Fixed prices menu! Great cheese selection at the end of the dinner! Super!
Be the first to ReplyBest meal in Paris
Wow! We had one of the best meals anywhere in our travels around the world. It’s worth the hype. We can men here for lunch and had the tasting menu. The service, the food, the presentation, the ambiance, was everything a 3 star Michelin restaurant should be. If you have the opportunity to try a top level restaurant in Paris, do not miss the opportunity for Guy Savoy.
Be the first to ReplyOnce in a Lifetime
The food was delightful. So much food! I didnt realise how much of a grand dinner this would be. Everything was lovely, perfect we admired the delicate touches. Staff were very attentive and explained each course in depth to us. This was a once in a lifetime experience. Thank you
Be the first to ReplyAn Immersive Experience Beyond All Imagining
Any and all dining since the moment I walked out of Guy Savoy has left my stomach feeling undernourished and unrequieted. How can I say more?
Be the first to Replytre chic
a truely magical tour of flavors and textures. a once in a lifetime experience. dont miss the triple chocolate dessert at the end. best dessert i have ever had. one negative, the tacky computer chairs. after 3 hours i felt like i was sitting on a board, and they look cheap. that aside, fantastique!!!
Be the first to ReplyAmazing food, efficient and friendly service
This was a superb experience. I arrived a bit flustered since we were a bit late -- we'd been pepper sprayed by a would be mugger earlier in the day and had spent a good bit of time in a police station filing a report, which stretched my French to the almost breaking point. All that took more time than we'd expected that afternoon. We were greeted in a tremendously friendly fashion when we arrived, which immediately started to make me feel better. They had no idea about our unpleasant afternoon, but clearly have mastered the art of making people feel welcome and at ease. The chef himself was near the front door and greeted us, though as I said I was too flustered to really appreciate it. What followed was a series of excellent courses matched thoughtfully with well chosen wines. When we didn't initially order the artichoke and truffle soup, the waiter suggested it noting that they were very well known for it. It was certainly the most expensive soup I've ever had. But it was also absolutely stunning and the brioche it was served with seemed like it would be impossible to make it was so delicious. The service was excellent, but not at all stuffy as one might sometimes find at very expensive restaurants. When we needed anything, someone was there. But always they anticipated needs and met them without a request being necessary. At the end they summoned a taxi for our ride back to our hotel and an afternoon that did not go well was fixed by the time spent in an oasis of calm and pleasure. A very expensive meal, obviously, but one that lived up to our expectations.
Be the first to ReplyTruly Amazing
Went for dinner a couple of weeks ago. Having been disappointed by our first 3-star dinner in Paris early in the week I was a bit cautious... but there is no need. This is a top notch, world class restaurant. It is an impeccable experience from start to finish. The service is amazing. They are attentive, informed, they have passion and they are playful and have fun and seem to enjoy their jobs which allows the diner to have fun. Also the restaurant itself is gorgeous. Everything is purposeful and works. Now to the food: I wanted to go through dish by dish, but it's so hard. It's just all soo good. Delicious, beautiful, inventive. The meal kept surprising and there were basically no letdowns or phoned-in courses. I'll only mention a few highlights that I can still taste a couple weeks later: The "bursting tomato" is genius and a masterclass in tomato. It's a dish masquerading as another dish but it's definitely not just a gimmick. The half a dozen different preparations of tomato made eating it a rollercoaster ride. It's a shake-your-head-in-the-middle-of-eating type of experience. Oh, and let's not forget that it's served with a side dish of a tomato tart that any restaurant on the planet could put out on it's own as a course. The tomato dish was followed up by the "colours of caviar" and if you didn't know by this point you were in for something special, this dish made sure you knew. Served like a parfait, of course there was a lot of delicious caviar, but the smoked sabayon and the caviar vinegar? It was ridiculous. Oh yeah, and this dish was also served with a side dish of caviar and sabayon served in an egg shell. There was a bonus course of mushrooms and then my fiancee's favorite dish the lobster curry (really not doing it justice calling it that, but she can leave her own review)... The artichoke and truffle soup with truffled mushroom brioche was another standout. The guinea fowl was amazing. The cheese... The desserts that just kept coming... I'm running out of words to describe the food, so I won't try. Needless to say at this point. This is a meal we won't soon forget. It was not a meal, it was an experience... it was a memory. It was everything a 3-star tasting menu should be. And, it was worth every penny.
Be the first to ReplyOne of the Best Dinner Experiences!
We were greeted at the door by Guy himself which blew me away. He welcomed us and showed appreciation for us choosing his restaurant. I told him we have been to his restaurant in Vegas many times, and he replied "you must have very good taste then". We ordered the 13 course meal that ended up being at least 15 and were very impressed with every dish. The service was amazing and the atmosphere was no where even close to stuffy. We were laughing and having a great time the entire 4 1/2 hours we were there. Please try this place for one of the best dinner experiences ever!
Be the first to ReplyWaste of time, taste and money
We had dinner at Guy Savoy last night. What a huge disappointment in every way. The food was boring, Uncreative, ungenerous. The attitude was conceited, full of ego and bloated, tired, and inflexible. Taste of each item was uninteresting. They do not like vegetarians at all and cannot seem to cater for them. We walked away less EU966.00 and felt quite robbed in every way. How cheeky to charge over Eu 200 for a bite of turbot that quite frankly was not worth the effort of eating. Desert quite ordinary And a bad coffee @EU 13.00 to end the all negative experience. No grace in arrival nor departure by the grumpy maître d’ Overpriced and unexciting food and experience. We wonder how they have three stars? Don’t bother booking.
Be the first to ReplySuperb cuisine worthy of international acclaim, but service could be improved
Guy Savoy is worthy of its international acclaim, with a few caveats. The headline is that we had a very memorable meal at the restaurant. With one exception, each course on the tasting menu was elegant, refined, and delicious. The artichoke soup was beyond extraordinary - perhaps one of the finest dishes I have had anywhere in the world. Other dishes on the tasting menu were also flawless and exceptional, even if perhaps not quite as other-worldly as the artichoke soup (“other worldly,” I recognize, is a high bar to meet, when a tasting menu consists of 13 courses!). The lobster, the caviar, and the multiple desserts (including the sweet cart) all were perfect examples of Michelin 3-star cuisine. The only course that was a “miss” on the tasting menu was the “matured cheeses,” which was a plated cheese course of what tasted like thick, creamy cheese paste. Also, when they served the bread, we had to make a special request for butter. My guess is that they don’t want diners to fill up on bread, but it was odd to have to ask for butter, when every other restaurant in Paris serves butter as a matter of course. While the food was extraordinary, the service, unfortunately, was not. We had multiple attendants throughout the evening, but none of them made a connection with us. One person offered us champagne, while another took our order, and still several others presented the food at the table. In that sense, the service felt very impersonal, even as it was extraordinarily attentive. Indeed, everything worked with precision and like clockwork — almost robotic, in a sense. Similarly, the sommelier experience was odd. He did not offer a set wine pairing with the tasting menu. Instead, his recommendations seemed a bit haphazard and not particularly well tailored to our courses. The wines he recommended were delicious, but his interaction with our table was a bit clumsy and disinterested throughout the meal, as he seemed more focused on French-speaking tables. Again, this was another example of the service feeling impersonal. But back to where I started — the food was nearly flawless and deserving of special recognition. The room is beautiful, and we had a very special evening, even if the service and sommelier were not quite at the level of the Michelin 3-star kitchen.
Be the first to ReplyThe food lived up to the name and the 3 stars...
We spent a perfect lunch at Guy Savoy, enjoying the space, the encounter with the chef, and the very funny and talkative waiter....
Every course was excellent. The recommendations were perfect. We got treated with some additional "surprises". We felt very welcome, and this definitely counts as one of the best place to celebrate something exceptional, for the happy ones who can afford it.
The highlights were the soup, and the mille feuilles revisited. No picture can give them justice! Many thanks to the staff.
Deserving of all its accolades
Guy Savoy lived up to all the hype. From the first moment, the entrance on the red carpet this place feels so special. The staff treats you like family and is not stuffy at all even with all the Michelin stars. There is a prix fixe menu but we chose to go with the Ala carte. After a couple of amuse bouche they brought in the scallop appetizer - the most delicious thinly sliced scallops ever with a savory sauce. Following this I had the veal which is a preparation from Chef Savoy’s childhood. Amazing. Rich and perfectly cooked with a subtle sauce this was the star of the show. Deserts were plenty and delicious. Chef Savoy came by to say hello and invited us into his kitchen. All in all a fantastic meal and experience.
Be the first to ReplyHubert from Berlin is the GOAT !
I will remember one thing from my lunch at Guy Savoy, the funniest, kindest and most outgoing waiter I ever met : Mister Hubert from Berlin. Danke schoen!
Be the first to ReplyDisappointment
An endless parade of bland, unexciting dishes punctuated by a few pleasant surprises. Excellent service except that we were forced to wear a sports jacket despite the toasty hot temperature. Very unpleasant experience, we could not wait to depart…no easy task given the number of courses for dinner!
Be the first to ReplyFair to say it is a scam with PR stunt of media and review manipulations
If you are being attracted to this restaurant because of its PR stunt, please read my experience and it will save you an unpleasant journey.
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I have been a fine-dining enthusiast for years and have visited over 100 Michelin restaurants (over 200 Michelin stars) around the world. Frankly, this is THE WORST(DISHONEST AND PRETENTIOUS) restaurant I've been to. The food and service quality is so subpar from other 3-starred restaurants while the chef and the staff had demonstrated a very arrogant, snobbish and bureaucratic attitude towards the customer and quality issues. I'll elaborate on my experience below:
Food:
0) The bread is hard and dry with no butter served.
0) For amuse-bouche, the beetroot tart doesn't feel entirely fresh, the bottom crumbled. (photoed)
1) The oyster dish has broken oyster shells in one of the oysters, which I couldn't even imagine being happening in a Michelin-stared restaurant. The jelly on the other one doesn't taste clean and fresh. (photoed)
2) the scallop dish doesn't taste entirely fresh, with a hint of fishiness. The server looks untrained and nervous, he randomly added the sauce to an already sauced scallop dish and then dropped the saucepan to the table. (photoed)
3) the lobster dish comes with an unclean plate with very visible marks around the rim. The bisque tastes clotted and grainy feels like reheated bisque stored in the fridge. (photoed)
4) the artichoke soup dish sadly the truffle has zero aromas as if non-exist. I've tasted many truffle dishes and also used Perigord black truffle myself, so I know exactly what black truffle should taste like. The waiter was even speaking about they tried using truffle oil but got complained about it being too strong, for which I'm appalled by the fact that they are using truffle oil for an expensive truffle dish.
5) foie gras, with wood pigeon and pheasant. The presentation is messy as if it is pub food, with uncleaned sauce splashed onto the rim of the plate. All the meats are overcooked, the pheasant tastes like slightly over-cooked chicken breast and wood pigeon tastes blunt and dry. I was expecting a slice of goose foie gras as pictured on their website while served with a half slice of duck foie gras. (photoed)
6) The dessert dishes are OK in a sense as it is harder to tell how fresh they are.
Service side:
- The tableware feels lazy for a Michelin-starred restaurant: the tablecloth is a bit rough, worn Bernardaud plates, unrefined glassware and cutleries.
- When asked about the dry bread, the lead server's reaction was very cheeky, saying it is because they don't want the customers to eat too much bread so that to have space for the dishes.
- The junior waiters are newly recruited and under-trained. The service is chaotic with no clear plans. There are even scenes where the lead servers stop junior waiters in front of the customers.
- When the chef firstly come into the dining room to greet guests, there's a strong smoking smell hitting my face.
Obviously very bad quality control over food and staff! Their attitudes towards quality issues are worse. After reporting problems, Guy Savoy started to question what restaurants I've been to and ducked away avoiding the problems. The waiter then asked me to write down my website/Instagram, as they wanted to decide their reactions based on whether you are a food influencer.
This is such an insult to all those hard-working chefs in so many restaurants who gave their heart and soul to maintain the highest-grade quality at the frontline and to customers who wrongfully picture it as one of the hallmarks of traditional french cuisine because of their misleading marketing materials.
As a fact, Guy Savoy is on the Board of the French Mission for Food Culture & Heritage and posting promotion videos in that name. The World's Best status awarded by La Liste looks extremely suspicious of bureaucratic connections.
Their PR materials are very deceitful compared to the actual quality of the restaurant (dishes and pictures don't match), particularly targeting people travelling to Paris, from whom complaints would be ignored.
Oh, I forgot to mention the most amusing things, after the continuous bombing of bad food and service quality, I can no longer withstand being subtle and point out politely but explicitly the mistakes I've observed and experienced during my meal, and commented that many 1-Michelin-starred restaurants have provided far better quality in both food and service. And the chef and later the restaurant manager came into the dining room at the end of the meal while most of the guests in my room have gone before me and shouted at me, threatening to ban me from the restaurant, for which 1) it is against the law in France that could result in a 45,000 euro penalty and 2) I'm not sure how they would even assume I will visit this restaurant ever again in my life. 😅