Taste & Flavors - - CHEF ’S PICKS -

Guy Savoy spent his en­tire child­hood in Bour­goin-jal­lieu, France with his father, a gar­dener and mother, a cook. When he

turned 15, he de­cided that he would be a chef or noth­ing at all!” His fate was sealed. His in­valu­able ap­pren­tice­ship taught him about both the sat­is­fac­tion and hard­ships of his fu­ture ca­reer.

His first steps were taken un­der the guid­ance of Louis Marc­hand, choco­late-maker, in his home­town of Bour­goinJal­lieu. This first teacher was a mas­ter of pro­fes­sion­al­ism and hu­man­ity, two val­ues that he handed down to his ap­pren­tice. Next came the Trois­gros broth­ers, who fas­ci­nated Savoy with their el­e­gant tech­nique, which they shared with him. He was then sin­gled out by Claude Vergé, who was on the look­out for “bud­ding tal­ents” and who handed him the reins of La Bar­rière de Clichy in 1977.

Aged 27: Guy Savoy opened his first restau­rant in Paris and soon achieved recog­ni­tion on the gas­tro­nomic scene. 1994: Guy Savoy opened the restau­rant Les Bouquin­istes.

1998-1999: Jean-paul Jaud di­rected the doc­u­men­tary 'Qu­a­tre saisons pour un fes­tin' star­ring Savoy.

2002: The Miche­lin Red Guide awarded him his third star. Guy Savoy was voted Chef of the Year by his peers.

2003: Savoy de­cided to open new restau­rants, all de­signed by Jean-michel Wil­motte: • L’ate­lier Maître Al­bert, a ro­tis­serie on the Rive Gauche. • Le Chib­erta, 20 me­tres from the Champs-elysées.

2006: Em­barked on a col­lab­o­ra­tion with Cae­sars Palace and his son Franck to open a Restau­rant Guy Savoy in Las Ve­gas, the 'twin son' of the restau­rant on Rue Troyon.

May 2015: Restau­rant Guy Savoy moved to la Mon­naie de Paris.

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