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.
久負盛名的法國名廚季薩瓦(Guy Savoy)是貨真價實的老派廚師。他1953年出生於法國訥韋爾(Nevers)，在這個高齡出任大廚，非常罕見，因爲這個行當通常是年輕人的天下。他曾在新加坡與拉斯維加斯開過餐館，前者已經關門，後者仍舊生意火爆。三年前，他把同名餐館搬至《金融時報》讀者都耳熟能詳的黃金地段：位於Quai de Conti的法國最大制幣廠的巴黎制幣廠。從餐廳眺望，塞納河美景盡一覽無遺。
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