Superchef Guy Savoy has been doing a bit of a Leonora Helmsley at his new canteen Chiberta. Well, not actually sleeping on the tables but: “I have sat at all of them to make sure they are perfect,” he explained one day last week. This is Savoy’s fifth restaurant, and he’s proud and excited, not only by the project, but also about the fact that his son, Frank Savoy, has joined the firm as front-of-house director. I was almost expecting to see “Savoy & Son” over the state-of-the-art portals!
The ladies who do will love the healthy “tourteau granny-céleri” salade of beetroot and spicy crustacé oil . Mains include Noix de Coquilles Saint-Jacques with a tantalising tangle of citron confit (39€); Sesame caramelised Daurade Royale, buerre blanc ua curry; Saint-Pierre cooked on the bone; Côte de Boeuf Simmenthal, (for 2 it’s 70€); Jarret de Veau “confit-braisé” (30€); and Marmite de ris de veau with truffled legumes oubliés (38€). Mmmmmm.
Menu Degustation 100€ + A La Carte.
Le Chiberta avec Guy Savoy,
3 rue Arsène-Houssaye, 8th. Metro Charles de Gaulle, Etoile.
T: 01 53 53 42 00
Shut Saturday lunch & Sunday.
18 rue Troyon (you only live once!),
T: 01 43 80 40 61
L’Atelier Maitre Albert,
1 rue Maitre Albert, 5th
T: 01 56 81 30 01
110bis Avenue Kléber, 16th
T: 01 47 27 88 88
53 quai des Grands Augustins, 6th
T: 01 43 25 45 94
If you’re sick to death of lining up outside Pierre Hermé’s rue Bonaparte boutique, you can now join the line outside his atelier on rue de Vaugirard. “It’s the same recipes, only the décor is different (bon-bon tones by Christian Biecher). Hermé tells Buzz that he loves this place, a former famous patisserie that he used to visit when he was an apprentice chez Gaston Lenôtre.
185, rue de Vaugirard, 15th (Metro: Raspail)
T: 01 47 83 89 96.
Born in Britain and now based in Paris, Margaret Kemp graduated from The Cordon Bleu and spent a year working and watching in the kitchens of top chefs from Sydney, Australia via Bangkok, Hong Kong, California, New York and France. Realising she would never win the coveted 3-Michelin stars, she decided to write about the people who do, the "disciples of Escoffier."