A founding father of Nouvelle French cuisine, Guy Savoy pairs seemingly incongruous ingredients to create magical tastes in a la carte selections to multiple-course feasts. Examples include foie gras, caviars, artichoke and black truffle soup, crispy veal sweetbreads, roasted Dover sole and American Prime beef tenderloin, plus offerings from a dessert and candy cart, French cheese cart and bread steward. Contemporary boutique décor and relaxed service promise an unstuffy affair.
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