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| � Scott Weiner 2009 |
It�s lucky for Philadelphia diners that what happens in Vegas doesn't always stay there � at least as far as Guy Savoy is concerned. The world-renowned French chef's eponymous restaurant in Paris has three Michelin stars, while its sister space in Sin City has two Michelins, a AAA Five Diamond Award and the Mobil Five Star Award.
All those stars might lead you to believe that Savoy's cuisine is quite theatrical. "If I had to compare my cuisine to an actual play or opera, it would be an Italian opera, because they're usually happy and I like to cook to make people happy,� said the chef late Sunday afternoon from the kitchen of Le Bec-Fin (1523 Walnut St.). "My dishes are very simple in their composition, with mainly one lead product or ingredient and with one or two co-stars. My dishes are very simple, but sometimes those are the hardest to execute.�
Savoy is in town (through this evening) at the invitation of his old pal Georges Perrier, who brought him to Philly for his very first cooking stint on the East Coast. Eighty guests at $200 a pop got to experience collaborative variations on Savoy�s usual menu � big on truffles, foie gras and lobster � with the main dishes of the night (full menu to come) being signatures at Savoy's restaurants.
As lovely as it was, it�s surprising that the longtime friends had never done this tag-team thing previously. �He asks me every year to come, but I couldn�t ever get here because I am so busy in Paris,� said Savoy, who sees Perrier most often when the LBF chef/owner visits home. �We come from the same food cultures. We grew up in Lyon, France, where our mothers were such good cooks. That is how we both started our careers."
Of the friendship between the two, Savoy commented, "I am always touched by his generosity in all things. He is extraordinarily generous."
What a night that must have been especially at $200. I would love to taste his food. It is true what he says about not over complicating the dish, if you look at the menus online, simple yet elegant.
Overall, it was a very disappointing dining experience. Maybe I got my hopes up too high for this...
To say it was "very disappointing" is almost an understatement. This meal would not have been good for a quarter of the price. At this price, it was outrageously mediocre.
Perhaps these Gentleman aren't quite versed in fine dining. I myself was sous chef at a five-star restaurant in my day and that dinner was by far one of the best I've had in my 36 years of culinary experience
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