Hg2 : The Hedonist

Restaurant Guy Savoy

Found atop a grand red-carpeted staircase, with views overlooking the Seine, and housed within the laudable Monnaie de Paris (the former Paris mint), the set-up for Restaurant Guy Savoy is about as grand as its reputation. Garnished with Michelin stars, the restaurant and the eponymous chef are rightly revered in the French capital, as well as in Las Vegas where the other Restaurant Guy Savoy lies. But it’s here, where Savoy first brought his culinary creations to the gastronomic elite, where the magic lies.

The restaurant relocated to the mint in 2015, bringing with it some of the classics that made Restaurant Guy Savoy such a sensation, as well as a renewed sense of vigour. Today, the menu springs from dishes like artichoke soup with black truffle and parmesan shavings and a layered mushroom brioche spread with truffle butter, to poached lobster seared in butter, served with baby carrots and seasoned with Nepalese Timut pepper. Whole-roasted barbecued pigeon with a gratin of spinach and button mushrooms, giblet vinaigrette and pigeon jus, to a mini ‘Baba’ of Lapsang Souchong tea with a vanilla-scented grapefruit sorbet. And that’s just a sampler because, of course, the menu moves and flows with the seasons, and the inspiration of the renowned chef.

But that’s not the only variation on the luxurious theme here – there are, in fact, six different dining rooms at the Restaurant Guy Savoy. There’s the Académies room with its vast central table and the intimate, book-lined Bibliothèque (library) dining room, not to mention the Belles Bacchantes room with its eye-catching, modern chandelier. While different, they’re all impeccably decorated in muted, earthy tones, with heavy drapes and elegant lines, and plenty of natural light. All the better to illuminate the exquisite dishes on the table, and let the diners see the sweeping, glittering expanse of Paris beyond, of course.

Monnaie de Paris 11 Quai de Conti ,
+33 1 43 80 40 61
Opening Times
daily, 12-2pm; 7-10.30pm. Closed Sundays, Mondays, and Saturday lunch.
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