The Artist: Three Miche­lin-star chef, Guy Savoy

Taste & Flavors - - CONTENT -

Men­tion 'gas­tro­nomic cui­sine' and he will say that he is a restau­ra­teur who con­sid­ers his job to be a work-in-progress that con­trib­utes to the de­vel­op­ment of the taste, en­joy­ment and plea­sure of food. Call him an artist and he will tell you that he is an ar­ti­san, be­cause his cre­ativ­ity is bound by a set of rules. He will also ex­plain that his val­ues and his re­gard for ter­roir have pro­vided firm foun­da­tions for him to best ex­press him­self through his art. How­ever, rave that his food is the stuff of dreams and he will re­ply that only those who dream are ca­pa­ble of in­spir­ing dreams in oth­ers…

FA­VORITE PROD­UCTS

All of them… be­cause the typ­i­cal­ity of French food is its di­ver­sity and va­ri­ety

Pho­tos cour­tesy of Lau­rence Mou­ton

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