Guy Savoy. The three-star chef of the Guy Savoy restaurant within the Monnaie de Paris has been at the top of the international ranking of the best restaurants in the world established by the List since 2017.

Thursday, November 25, 2021, the aggregator La Liste, which ranks the 1,000 best restaurants in the world based on a compilation of guides and food critics, placed Guy Savoy’s three-starred restaurant at La Monnaie at the top of its 2022 ranking. from Paris. A first place that the Parisian restaurant has occupied since 2017. Guy Savoy “continues to be unanimously accepted by all guides, all publications and food critics. We never criticize him,” the general manager told AFP. of The Hélène Pietrini List.

The List established this classification not thanks to inspectors but to an algorithm. “These results are achieved by integrating weighted data from more than 600 national food guides, judgments from recognized critics, and ratings from major online review sites,” the aggregator explains on its official website.

Guy Savoy’s restaurant, of the same name, is located at 11 quai de Conti at the Monnaie de Paris in the 6th arrondissement. Chef Guy Savoy practices “the art of instantly transforming products steeped in history into joy”. Guy Savoy is famous for his artichoke soup with black truffles and puff pastry brioche with mushrooms or his pan-fried mussels and mushrooms, land and sea jus.

The rooms, in warm colors with leather, stone, wood, whose design is signed by interior designer Jean-Michel Wilmotte, are embellished with works by great artists. In particular, you can admire paintings by Alechinsky or Dogon statues.

Guy Savoy was born on July 24, 1953 in Nevers, Burgundy. It is alongside his mother that he learns to cook with simple ingredients. Owner of a village refreshment bar, she has turned it into a renowned restaurant thanks to her tasty little dishes. From the age of 15, Guy Savoy entered the chocolate maker Louis Marchand as an apprentice. In 1976, he joined the prestigious house of the Troisgros brothers, in Roanne, and met a chef who would follow him all his life: Bernard Loiseau.

A year later, he succeeded him at the restaurant, and began to establish his reputation. He achieved his dream in 1980 by opening a restaurant in his name in the heart of Paris, which was soon to be decorated with its first star in the Michelin Guide. Seven years later, Guy Savoy decided to expand by moving near Place de l’Étoile, and quickly obtained his second star. Once his reputation had been acquired, Guy Savoy did not hesitate to take risks by running several smaller, but also more risky establishments: the Chiberta, the Atelier de Maître Albert and Les Bouquinistes, all in Paris. It is also exported abroad with two luxury restaurants, one in Caesars Palace in Las Vegas, the other in the Marina Bay Sands hotel in Singapore.

Now a three-starred chef, Guy Savoy is known worldwide for his famous oysters in jelly and his artichoke soup with black truffles. He also lent his voice to the character of cook Horst in the Pixar animated film Ratatouille. Passionate about rugby, he is president of the Bourgoin-Jallieu rugby club.