[Paris] Michelin 3-star Chef GUY SAVOY exclusive

Guy Savoy is a three-Michelin star chef, who elevated traditional French haute cuisine into an art form. His newest restaurant is located inside the Monnaie de Paris, a highly regarded landmark of France’s history.

Hyesoo personally interviewed Chef Guy Savoy about his career, lifestyle, and philosophy about cooking. In the interview, Chef Guy Savoy explains that the cooking inspiration comes from the ingredients themselves and how he uses the different textures and tastes to create the dishes.

LAS VEGAS, NV - APRIL 24: Chef Guy Savoy serves artichoke and black truffle soup with tossed mushroom brioche and black truffle butter at the Restaurant Guy Savoy booth during Vegas Uncork'd by Bon Appetit's Grand Tasting event at Caesars Palace on April 24, 2015 in Las Vegas, Nevada. (Photo by Ethan Miller/Getty Images for Vegas Uncork'd by Bon Appetit)
LAS VEGAS, NV – APRIL 24: Chef Guy Savoy serves artichoke and black truffle soup with tossed mushroom brioche and black truffle butter at the Restaurant Guy Savoy booth during Vegas Uncork’d by Bon Appetit’s Grand Tasting event at Caesars Palace on April 24, 2015 in Las Vegas, Nevada. (Photo by Ethan Miller/Getty Images for Vegas Uncork’d by Bon Appetit)

You should know that the French people treat each meal seriously. There is a French saying, “To eat is to enjoy life!”

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(GettyImages-472309480)

It was around lunchtime that day. It took us about three hours to complete the gastronomical journey to experience the nine steps of traditional French cuisine. The black truffle and artichoke in soup, the truffle cream with brioche, cold oysters, etc. These are the signature dishes of Guy Savoy.

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Hallyu World Host Hyesoo and Chef Guy Savoy

During the interview, a small demonstration of a chocolate mango passion fruit dessert was made to reveal the fruit inside. There was also a demonstration of the chef’s signatures seafood dishes, the frozen oysters, and salmon. His philosophy is DzI want to bring the pleasure of taste to people.

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