Guy Savoy

Interviewed April 2013

How long have you been cooking professionally? 

I started my apprenticeship at 15. I have been cooking for 44 years now.

Where did you train to cook?

I was trained with chocolate-maker Louis Marchand, and then with the Frères Troisgros, Lasserre, at the Lion d’Or in Geneva, the Oasis in La Napoule.

How would you describe your style of cooking?

I believe what’s in the plate speaks for the chef. Since you recently experienced my cooking at the restaurant, you are the right person to describe it…

Is there a secret for a successful restaurant?

To have enough guests!!!

Do you have a "signature dish", or a favourite dish you enjoy cooking?

They all are my favourites. But the artichoke and blak truffle soup seems to arouse particular appraisal…

Do you have a favourite ingredient?

First poultry, then vegetables, mushrooms, fish, meat, and of course ice-creams and sorbets, which I would have mentioned first if I wasn’t so afraid of fattening up… 

Which restaurant do you most enjoy most eating at on your night off? 

All authentic places are appealing to me, whether it be a countryside pub, a chalet in the mountains or the restaurant of a fellow starred chef.

What is your most interesting or fun experience from your time in restaurants?

Each and every plate that I've seen go out of my kitchen has given me a thrilling and ever renewed pleasure.

What would be your "last request" dish?

I love life, I refuse to think about death.

Is there another chef you admire?

My mother.

Any advice you would give to someone wanting to become a chef?

Be passionate, hard-working, rigourous and constant if you want to keep up for 44 years at least. In my case, see you in ten years for my 54th anniversary as a chef...

Any final thoughts you'd like to add e.g. new developments at the restaurant?

I am awaiting to relocate at the Monnaie de Paris to be in a historical place built in 1775 - a place I already call "my" little Versailles.