Luxeat

Michelin New York 2007

The Michelin New York 2007  has  a few changes. Or, more, likely, it has fixed some  "unreal ratings" it has done the last year trying to please the New Yorkers.
As i  have already wrote about the overrated restaurants by Michelin New York 2006, i think the 2007 edition is more reasonable, even if there are still many restaurants overrated.  I  really don't understand how Le Bernardin can have 3 stars again. Yes, the French school service is impeccable, but thats all about it. The  cooking is not creative and rather "factory" like.

Speaking about the rest, I love Danube , but i think it is correct that it was downgraded to only one star . Instead, another Mario Batali's venture Del Posto got it's second star. I have to check this one out :).

What surprises me most is the amount of restaurants that are awarded  with one star. I counted 32 ! I think that it is much more than in Paris where the cooking is uncomparably more creative and have deeper gastronomic traditions.  I will not draw conclusions out of that, but i think the Guide Rouge has still lots of  work to do in NYC !

Guy Savoy, Paris

When you are in the Guy Savoy  restaurant in Paris you feel like you are in his home. Guy Savoy is not only one of the best chefs in  the world(3 Michelin stars) but is  very nice and warm in person as well.

Even during lunch time he is there to greet everybody and after few seconds of conversation you feel as if you've known him for ages (well, also because i've been there few times  :)).

Maybe because Guy Savoy used to be the apprentice of Pierre Troisgros(the retired father of Michel Troisgros), he shares some similarities with the Troisgros family cooking.

The cooking is convivial and luxurious at the same time. The freshness of products is revealed by not overcooking them and keeping the dishes as simple and pure as possible.

The restaurant design is sleek and modern with dark honey wood elements and African style statues.

"Iced poached oysters"

"Artichoke and black truffle soup, layered brioche with mushrooms and truffles"(the speciality of Guy Savoy)

"Rib" of turbot with egg salad and soup", served in two services