Guy Savoy – Owner of the Successful and Famous Eponymous Guy Savoy Restaurants
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Chef Guy Savoy is the owner as well as the head chef Paris’ and Las Vegas’ Guy Savoy Restaurant, an eponymous restaurant made famous by the talented chef’s culinary skills. Right now, his restaurant in Paris boasts of three Michelin stars, while his Las Vegas restaurant has two Michelin stars. Both of his restaurants have been included as among the top restaurants not only in their respective countries but in the whole world as well. They have each also earned numerous awards and recognitions. Aside from these restaurants though, Chef Savoy also owns four other restaurants, albeit smaller, and they can be found in Paris as well as Singapore.
Chef Savoy was born in Nevers on the 24th of July 1953; however, he grew up in Bourgoin-Jallieu when his parents decided to move to this part of Isere. His father worked as a gardener, and his mother manages a barroom, which she later converted to a restaurant.
By the age of 15 years old, he has always known that all he wanted to be was to become a great chef, so in 1968, he started his journey towards being one. He first started out as an apprentice and worked under Louis Marchand, a known chocolate maker. After this, he then went on to train under the tutelage of the famous Troisgros brothers and honed his culinary skills at the Chez Lassere as well as the Lion d’Or. He also worked at the Oasis, which can be found in La Napoule.
After his apprenticeship and training with the Troisgros brothers, he found work at the La Barriere de Clichy. It was Claude Verge who offered him the job, and he stayed at the restaurant until 1979.
The next year, he finally decided to open his own restaurant and named it after himself, Guy Savoy. He opened it in Rue Duret, Paris. Opening his own restaurant proved to be a very good decision because it was only a matter of a year before he finally received his first Michelin star. Chef Savoy earned his second star in 1985.
In 1987, Chef Savoy decided to move his eponymous Restaurant Guy Savoy to Rue Troyon to accommodate the increasing number of diners. Six years later, in 1994, he opened his second restaurant, Les Bouquinistes.
A video documentary titled “Quatre Saisons Pour Un Festin” produced by Jean Paul Jaud made him all the more popular as it showed that he could make excellent dishes from the ingredients found on the farms of his providers. It was also the next year, 2000, that he received the Legion d’Honneur medal from the Agriculture Minister.
By 2002, Chef Savoy received his third Michelin star for his restaurant, and he was also named as the Chef of the Year by his colleagues in the industry. His increasing rise to fame and popularity has allowed him to launch a number of smaller satellites – Atelier maitre Albert and Le Chiberta. The latter satellite restaurant also earned one Michelin star.
By the mid 2000s, he once again decided to launch a new restaurant, this time in the Las Vegas, United States. He placed his son, Franck, in charge of the eponymous American branch, Guy Savoy Restaurant. Mid 2010, Chef Savoy opened another Guy Savoy Restaurant, and he launched it this time in Singapore.
His restaurants earned him numerous awards and praises from different award-giving bodies. He has three Michelin stars and 19 Gault Millau points under his belt, and he also earned four Bottin Gourmand stars as well as three Pudlowski Guide plates. He also earned AAA from the 5-Diamond Award.
Chef Guy Savoy’s Roast Guinea Fowl with Pumpkin Gratin
Ingredients:
- 1 Guinea Fowl, 1.4 kg (3 lb.), cleaned and trussed
- 1 kg (2 1/4 lb.) European Pumpkin
- 80 g (1/3 cup) butter
- 1 tbsp. grapeseed oil
- 200 ml (3/4 cup) cream
- 50 g (2 oz.) parmesan
- Coarse salt, fine salt, freshly ground pepper
Procedure:
1. Remove the rind, filaments and seeds from the pumpkin, cut into thin strips and cook for 30 minutes over low heat with 30 g (2 tbsp.) butter and a little coarse salt, until the water from the pumpkin has completely evaporated.
2. Season the guinea fowl inside and out, grease it with 50 g of butter and a tablespoon of grapeseed oil and roast it for 45 minutes in a preheated 200° C (400° F) oven.
3. Blend the cream into the cooked pumpkin, add the grated Parmesan and season with pepper.
4. Remove the guinea fowl from the oven and let rest 15 minutes.
5. Spread the pumpkin purée in a baking dish and place in a 180° C (350° F) oven at for 15 to 20 minutes until browned on top. Degrease the cooking juices from the guinea fowl. Cut up the fowl and place a portion on each plate, moistened with the juice and accompanied by the pumpkin gratin.
Image Credit: johnmariani.com
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