Citizens, I have had the rare privilege of eating at not one, but BOTH the flagship restaurants of superstar French Chef Guy Savoy – both his 3 Michelin star Paris establishment and the 2 Michelin Star Las Vegas outpost.
Both ranked amongst the finest meals of my life, thanks to Chef Savoy’s sensitive attention to ingredients, freshness and transformation without losing the essential flavors of his ingredients.
Chef Savoy served three years apprenticeship under the legendary Troisgros brothers – after opening his eponymous restaurant in Paris in 1985, Chef Gordon Ramsay trained under Guy Savoy, and has described him as his culinary mentor. Chef Savoy received the Legion d’Honneur medal in 2000 and his Paris restaurant Guy Savoy garnered three Michelin stars in 2002. The restaurant was ranked in the Restaurant Magazine Top 50 Restaurants in the world in 2004 and 2005.
The Las Vegas restaurant has garnered 2 Michelin stars, the AAA Five Diamond Award, the Forbes Five Star Award, and the Wine Spectator Grand Award.
As noted in this excerpted article from the NY Times:
Back in Paris, I was ready for a lesson in advanced pea preparation. I headed to Guy Savoy, the Michelin three-star restaurant near the Arc de Triomphe, where the executive chef Laurent Soliveres was puréeing, skinning, juicing and boiling peas in the kitchen.
He plunged peas briefly into boiling salted water and then into a bowl of ice water to cook them al dente and keep their color bright green. He showed me how to skin a pea by pressing down gently on each and rolling it between my fingers.
He taught me how to make pea pods edible by painstakingly peeling away the tough, translucent inner-membrane with a sharp knife. “I learned this from my mother and my grandmother,” Mr. Soliveres said. “It’s a work of patience.”
The results? First was a dish that Mr. Savoy calls “tous les pois,” or “all peas,” that blended three different pea textures and tastes. A slightly gelatinized base made with freshly squeezed pea juice covered the bottom of the plate. Emerald-green peas cooked al dente circled a dollop of velvety pea purée topped with a small poached egg and garnished with watercress sprouts and purple Japanese shiso.
This recipe of Chef Savoy showcases his incredible talents and can be made by a talented home chef – I hope you enjoy it as much as I do! I have dared to make one tiny change to his recipe, by adding additional color and flavor to the final dish with an optional garnish of borage and other edible flowers. This would be a supreme starter for a French haute cuisine feast, perhaps best ended by this unmatched chocolate cake from Alain Ducasse!
Battle on – The GeneralissimoPrint
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