Chef Name: Guy Savoy
Three Michelin Stars.
Five Toques at Gault Millau.
Four Coqs at the Bottin Gourmand.
Three Plates in the Pudlowski Guide.
Best Tables Of Paris in the Lebey Guide.
AAA at the Five Diamond Awards.
How old were you when you started cooking professionally?
I was around eight years old. It was with my mother.
What’s your earliest and fondest first memory of food?
The spark came to me when I noticed that cuisine was the art of turning things which are merely edible into something pleasurable in a matter of minutes. I had this revelation when I was around five or six, the day my mother, who always ensured the biscuit tin was full of home-made biscuits, let me make some finger biscuits. Like her, I had shaped little fingers of dough and put them on the baking sheet, then saw them suddenly spread out and go a little brown at the edges. A few minutes after they came out of the oven, the biscuits were crispy and crunchy with a buttery taste. I have never forgotten that. I had understood that cuisine means transforming substance into joy before your very eyes. There is nothing magical about it, it’s really happening, like at the circus. The ingredients are manipulated for a limited time, are consumed in an equally limited time and give pleasure immediately. This reduction in time still fascinates me, and all the more so since you have a reaction within minutes. No other art, with the possible exception of music, provides the artist with such immediate feedback.
Which chefs inspire you most and why?
What are your two favourite cookbooks and why?
I don’t like reading. I prefer having walks in food markets.
Which two ingredients could you not live without?
Black pepper and white pepper.
What is your favourite comfort food to cook at home?
Open a tin of sardines.
If you could eat at any Michelin star restaurant in the world today, where would it be and why?
All of them.
And who would you take as your guest?
What do you look for in a good chef?
The passion that you can see in his eyes.
What advice would you give to chefs starting their career paths now?
Work hard and stay yourself.
Chef Guy Savoy is Head Chef at Restaurant Guy Savoy