Overview

Chef Guy Savoy and his self-named restaurant appropriately garner the finest of reviews for its famous French cuisine. The restrained decor only emphasizes the quality of the food. Renovated under architect Jean-Michel Willmote in 2000, the decor features noble raw materials like wood and leather to invite patrons to relax in a modern, yet warm atmosphere. The dishes have rustic accents, but embellish the finest ingredients used in French Haute Cuisine. Depending on the season, try the Pan-Fried Oysters and Scallops on a bed of Parsley Purée, or perhaps a Bouche of Fois Gras and Toast followed by Cream of Mushroom Soup with Chive Oil. For the main course, delight in such selections as Grilled Blue Lobster or the Steam-Baked Bresse Chicken Breast with lemongrass. Finish off the evening with a Fondant of Chocolate with Layered Praline and Chicory Cream.