Guy Savoy | Paris | Transforming & Passion!!

October 16, 2019

 My journey is "la cuisine". Cuisine in my opinion is the art of-instantly transforming products, rich with history into joy; that's my motto: meaning inspiring someone! My name is Guy Savoy, I was born in Nevers. In 1955, my parents relocated to Bourgoin-Jallieu, a town in Isère, where my father was a gardener and my mother owned a taproom that was transformed into a local restaurant. I was exposed to the world of restaurants at an early age, growing up in a small town region of France where my mother ran the local restaurant. It was her, I believe, who taught me to take seasonal ingredients and turn them into pleasure. At 23, I became an apprentice to the Troisgros brothers at their legendary restaurant Maison Troisgros in Roanne. The most important thing that I learned under Troisgros, was the rigor of working as part of a team. After 3 years apprenticeship with the Troisgros brothers, I became the owner of my own restaurant in New York before opening in rue Duret, Paris in 1980, which received 2 Michelin stars in 1985. In 2017 my restaurant (La Monnaie de Paris) was nominated by La Liste as the best in the world. I am  proud and fortunate to have Gordon Ramsay train under my supervision and described me as his culinary mentor. - what an honor. In Las Vegas: where one of my sister restaurant is located. I have ensured the faithful translation of not only the style of cuisine or characteristic of my flagship Paris restaurant, but also the high standard of service! My idea for all my businesses come about, through a pleasant meeting, a personal feeling and desire.



When I decided to become a cook at the age of 15, all my teachers told me: No, cooking is not a valuable profession. I had to argue with them, but it was very difficult to convince them.  


What books are you currently reading? And your recommendation to entrepreneurs to read? 

I am reading: "Douce France. Where is your common sense?", by journalist and writer Sonia Mabrouk




No, never.



The most influential factor was first my mother's example, then my apprenticeship masters Louis Marchand, Jean and Pierre Troisgros.

They all gave me a sense of passion.



Is to focus on something that no one else is able to do. 



"Pas de pression, toujours de la passion". - Less pressure or no pressure and always be passionate or always passion!


Photo ©Brian Leatart @brianleatart1

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