If you’re walking along the Quai de Conti in the 6th arrondissement, you’ll see the Monnaie de Paris, the historic French mint. It’s an imposing 18th-century building. Inside, past the heavy doors and up a red-carpeted staircase, sits a restaurant that has been the center of a massive culinary drama.
Honestly, it’s kinda wild that one man's name can carry so much weight. Guy Savoy Paris isn’t just a place to eat; it’s a lightning rod for what people think French fine dining should be. Some call it the peak of civilization. Others see it as a relic of a time when dinner took four hours and cost a month's rent.
But here’s the thing.
In 2023, the world of "haute gastronomie" basically had a heart attack. The Michelin Guide stripped Guy Savoy of his third star. He had held it for 21 years. In the world of chefs, that’s like telling LeBron James he’s being demoted to the G-League.
The shockwaves were huge. Yet, while Michelin was playing hardball, La Liste—another massive global ranking—crowned him the "Best Restaurant in the World" for the ninth year in a row as of 2026.
So, who's right? Is it a two-star disappointment or the best meal on the planet?
The Vibe Inside the Mint
Walking into the restaurant is an experience in itself. It doesn't feel like a stuffy dining room. It’s a series of six interconnected lounges overlooking the Seine. Dark slate-grey walls, high ceilings, and massive windows.
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If you’re lucky enough to snag a table by the window, you get a view of the Pont Neuf and the Louvre. It’s basically a postcard come to life.
Chef Savoy is often there himself. He doesn’t just hide in the kitchen. He’s known for greeting guests, often looking genuinely happy to see you. There’s a warmth to it that you don’t always get in these high-end Parisian "temples."
What You’re Actually Eating
People talk about the Artichoke Soup with Black Truffle like it’s a religious experience.
It’s served with a toasted mushroom brioche spread with truffle butter. You’re supposed to dip the bread into the soup. It’s rich, earthy, and ridiculously comforting. It’s the kind of dish that makes you realize why people spend $600 on dinner.
But it’s not all just old-school soup.
- The Oysters: They serve them "iced," but with an oyster jus jelly and a strip of sorrel. It’s a texture game.
- The Colors of Caviar: This dish is legendary for its presentation—layers of caviar, cream, and green beans.
- Salmon Iceberg: They cook the salmon on a piece of dry ice right at the table. It’s a bit of theater, but the fish ends up perfectly tender.
The menu changes, obviously. In late 2025 and into 2026, he's been leaning into more "accessible" lunch options too. You can sometimes find a lunch prix-fixe that won’t require a second mortgage, though "affordable" is a very relative term here.
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The Michelin Controversy (and Why It’s BS)
When Michelin dropped him to two stars, they didn't really give a specific reason. They never do. They just talk about "consistency" and "the quality of ingredients."
The French press went nuts. Many critics felt it was a publicity stunt by Michelin to prove they were still "relevant" and not afraid to take down the giants.
Does the food taste different with two stars instead of three? Probably not.
In fact, some regulars say the service has actually gotten better since the downgrade. There’s a chip on the shoulder of the staff now. They’re out to prove something. That kind of energy in a kitchen is usually a good thing for the person eating the food.
The Logistics: Prices, Dress Code, and Reservations
If you’re planning to visit Guy Savoy Paris, you need to be prepared. This isn’t a "walk-in and grab a burger" situation.
- Reservations: Book months in advance. Seriously. The website is the easiest way, but calling helps if you have a specific request.
- The Cost: A full tasting menu is going to run you north of €600 per person before wine. If you do the wine pairings, just accept that your credit card is going to take a hit.
- The Dress Code: It’s "elegant." You don’t necessarily need a tie anymore—times are changing—but you definitely need a jacket. No sneakers. No jeans. Just don't be that person.
- Timing: Give yourself at least three and a half hours. This is a marathon, not a sprint.
Is It Worth It?
This is the big question.
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If you want the newest, trendiest "molecular" foam and waitstaff in t-shirts, you’ll hate it here. It’s traditional. It’s grand. It’s very, very French.
But if you want to understand the "soul" of French cooking—the obsession with sauces, the respect for the product, the sheer theater of a dining room—then yes, it’s worth it.
Even with two stars, Guy Savoy is still operating at a level that 99% of restaurants can only dream of. He’s a bridge between the old guard of French cuisine and the modern era.
Actionable Steps for Your Visit
If you're ready to take the plunge into the world of Guy Savoy Paris, here is how to handle it like a pro.
- Request the "Céline" or "Belles Fenêtres" room. These have the best views of the Seine. It makes a huge difference in the overall vibe.
- Go for lunch if you're on a "budget." The lunch menu is often significantly cheaper than the dinner tasting and includes many of the same signature hits, including the artichoke soup.
- Ask about the art. The restaurant is filled with contemporary art from the Chef’s private collection. The staff loves talking about it, and it adds a whole other layer to the meal.
- Don't skip the bread trolley. It sounds simple, but the variety and quality of the breads are world-class. It's easy to fill up, so pace yourself.
- Check the 2026 calendar. Paris is hosting more events than ever this year, so if your trip aligns with a major fashion week or summit, reservations will be even tighter.
Look, dining here is a bucket-list item. Whether Michelin gives him two stars or ten, the man is a legend for a reason. Go for the soup, stay for the view, and just enjoy the fact that you're eating in a literal mint in the middle of Paris.
Next Steps:
Check the official Guy Savoy website for current seasonal menu pricing, as the 2026 rates have fluctuated with ingredient costs. If you can't get a table at the Monnaie de Paris, look into his more casual spots like L'Atelier Maître Albert, which offers a rotisserie-focused experience at a fraction of the price.