A French update

A summer menu with eight new dishes and additional art pieces that enliven the walls of Guy Savoy restaurant may be reasons for fans to revisit the celebrated restaurant.

The décor is now embellished with touches of contemporary art works from American artist Lisa Kowalski and ethnic Niger River fish sculptures from Mali Africa.

For fans who can commit the flavour of his signature Artichoke and Black Truffle Mushroom Soup to memory, there are a few new surprises this season, like the  Maine Lobster ‘raw-cooked’ in Cold Steam that is presented with dry ice beneath the dish; when served, water is poured onto the dry ice to release cold steam and crisp sounds of hissing and bubbling. Another refreshing new dish is the Heirloom Tomatoes “faҫon” Tartare and Salad, Tomato Tartelette and Seaweed-Lemon Granité. Different colours of tomatoes served cold in a few preparations combine the different textures of the fruit for a beguiling sensation in each mouthful.

Excerpt from the September issue of epicure.