Guy Savoy is a French chef with three Michelin stars. He was born in the Dauphiné region, home to excellent cuisine and fruity wines. Remaining faithful to his roots and the flavors he experienced as a child, such as strawberries and potatoes fresh from the garden, Guy Savoy makes the most of fine produce to prepare exquisite dishes.
Guy Savoy earned his third Michelin star in 2002, and his restaurant was rated 19 out of 20 in 2002 and 2003 in the French restaurant guide Gault Millau. He was also voted the best chef of the year by his French peers.
His restaurant on the Rue Troyon, in Paris’ 17th arrondissement, is one of the capital’s finest eateries. Guy Savoy also owns several bistros in Paris, serving simple, authentic, and delicious French dishes.
In the US, his restaurant in the famous Caesar’s Palace is a veritable embassy for French cuisine in Las Vegas.
18 rue Troyon, Paris, 75017, France
+33 (0)1 43 80 40 61
Ingredients - serves 10
. 1 line-caught seabass (3.5 - 4 kg with scales)
. 1 kg of Swiss chard with leaves
. 500 g of shitake or black chanterelle mushrooms
. 1 bunch of flat-leaf parsley
. 1 vanilla pod
. 1 gram of powdered ginger
. 250 g of butter
. Juice of four lemons
. Olive oil as needed (to cook seabass)
. Flour as needed (to cook chard)
Fillet and bone the fish. Cut into portions.
Make a stock with the fish head and bones. Add the vanilla pod.
Take the Swiss chard and remove the leaves. Cut the whites into thin strips and cook in a white stock. Choose the best leaves, blanch them, and place them on a silicon mat. Brush with olive oil, cover with greaseproof paper, and dry convection oven for 3 to 4 hours at 80°.
Wash and cook the shitake/black chanterelle mushrooms, and put them to one side.
Cook the seabass with olive oil in a non-stick pan.
Brown the chard and shitake or black chanterelle mushrooms in butter.
To make the sauce, de-glaze the pan. Add the powdered ginger, the juice of two lemons, and some butter. Reduce to form an emulsion.
Place the chard in bundles on a plate with the shitake/black chanterelle mushrooms arranged around them, and garnish the chard with a little chopped parsley.
Place the seabass on top of the chard bundles and coat with the sauce. Add the dried chard leaves for decoration. Keep the rest of the sauce aside to serve separately.