Guy Savoy, the renowned French chef, is old-fashioned in the very best sense of the word. He was born in Nevers in 1953, which makes him rather old for a chef, a profession in which youth tends to dominate. He has opened restaurants in Singapore (now closed) and Las Vegas (still thriving) and three years ago he moved his eponymous Paris establishment into a fine location for any FT reader. It is part of the Monnaie, France’s principal mint, on the Quai de Conti overlooking the Seine.
久负盛名的法国名厨季萨瓦(Guy Savoy)是货真价实的老派厨师。他1953年出生于法国讷韦尔(Nevers)，在这个高龄出任大厨，非常罕见，因为这个行当通常是年轻人的天下。他曾在新加坡与拉斯维加斯开过餐馆，前者已经关门，后者仍旧生意火爆。三年前，他把同名餐馆搬至《金融时报》读者都耳熟能详的黄金地段：位于Quai de Conti的法国最大制币厂的巴黎制币厂。从餐厅眺望，塞纳河美景尽一览无遗。
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