THE UNDERSTATED PERFECTION OF GUY SAVOY'S CUISINE HAS GROWN HIM A STEADFAST FOLLOWING - AND MORE RECENTLY, A TITLE AS THE WORLD'S NUMBER ONE CHEF. BY ADRIANNE
For the third year in a row, Guy Savoy and his eponymous restaurant have placed first on La Liste, the algorithm-based ranking system to crown all ranking systems. The French chef shares the coveted title of the world's best restaurant with fellow countryman Eric Ripert, from restaurant Le Bernardin in New York.
This comes as no surprise. Guy Savoy has the unique ability to constantly renew himself, coupled with utter respect for quality ingredients. For this chef, "there is more nobility in a fresh-picked cabbage than in a frozen lobster".
FROM HUMBLE ORIGINS
The chef owes this authentic culinary philosophy to his mother. A self-taught cook, she grew a small café in his native village of Bourgoin-Jallieu into a locally famed restaurant. Through cooking by her side, he became fascinated by the magic that transforms ingredients into something else entirely. He later completed his chef's apprenticeship among the great names of French gastronomy, including at the legendary Maison Troisgros.
Despite his worldwide recognition in fine cuisine, Guy Savoy identifies himself as an "innkeeper" with a love for locally sourced seasonal products and hospitality.
This passion is visible not only in his main restaurant, with its three Michelin stars, red-carpet entry, and prestigious location at the Hotel de la Monnaie, but also in his eagerness to create more affordable eateries. He has been a leader of the "chef's bistro" movement since its creation, and now counts several restaurants in his name (see side box).
Savoy also consulted on the menus of hip hotel chain Mama Shelter, serving updated classics such as the delightfully traditional French favourite, macaroni and ham, and roasted farm chicken with homemade mashed potatoes.
He claims not to have a career plan, focusing on each step at a time and looking no further than tonight's service. To him,
"Cooking is a craft that affords the expression of individual sensitivity and personality, a craft which elicits boundless enthusiasm".
Further Information
Guy Savoy www.guysavoy.com/en/
About
Adrianne is a career-long writer, a seasoned culinary professional, a botanical distiller, and a former deep organic grower. She also has a minimal ingredient skincare line.
Her love of research has propelled her into vineyards, kitchens, soil and the wild. She’s cleaned up after GWAR, motored a sailboat across the Puget Sound in a white out, and lived off-grid in a shed – all in the name of words.
A secret fiction writer at heart, Adrianne’s content - be it a listicle or a feature – is written for people who love to read.
Follow her blog at all23bunnies.com
Contact: adriannedow@gmail.com
Credits:
Created with an image by Gert-Jan van Vliet - "Close up of savoy cabbage plant (Brassica oleracea)"