My best memory in Paris, Savoie. I visited here on the recommendation of my brother and friend Han, who is studying in Paris. You can feel why this friend likes and praises you so much from the moment you walk into the entrance.
It's a very famous chef and a place with a reputation, so I'll omit the introduction. (Three Michelin stars in Paris.)
I think it's a place that takes the lead in everything, with its 3 Michelin stars in Paris, and each restaurant that goes beyond taste, an artistic style with a new color, and a major role leading the gourmet trend.
This is a place filled with the three flavors, service, and atmosphere in a hexagonal shape. If you want to enjoy fine dining in Paris, I definitely recommend this place as number one.
Go to “Kisabua†store information ▶
A kind of 18th-century minting monument, now used as a museum and exhibition hall for Parisian attractions.
It is located on Boulevard Saint-Germain across the Seine between the Louvre Museum.
GuySavoy Chef
“La cuisine est l'art de transformer instantanément en joie des produits chargés d'histoire.â€
A reason to enjoy dining. I find the same sentence as the correct answer here.
architect. A space reflecting Jean-Michel Wilmotte's three years of thinking.
Throughout the restaurant, contemporary Parisian art and statues are located in places that reflect the light of this place. It is said that there are 6 private salons.
6 rooms I'm really curious about. (The salons are called Bibliothéque, Académies, Scénes de Paris, Bouquinistes, Vert Galant, and Belles Bacchantes.)
Works of Art “The Smiley Face Mo by Virginia Moâ€
Showplates and designs with smiley faces that mean hospitality. Other Bernaudaud tableware.
To fully experience it, choose the 18-course “Innovations, Inspirations†menu, which is the longest course.
I took pictures of the course, which lasted about 5 hours.
Guy Savoy Brut Champagne Grand Cru
Asperge Blanche, Courgette Jaune, Radis/ Foie Gras
Steamy vegetables that appeared as starters.
Alain Ducasse and Alain Pasted restaurants also served similar cuisine vegetables as starters.
Petit pois, caille d'Auf
This is the first petit foa I've ever tasted, and the sweet flavor of deep-fried peas feels like red corn and edamame are rotten.
I haven't met Petit Foa in Korea yet.
Franck Bonville, Les Belles Voyes, NV
Paris is something like this…
#아비즈, Avize
They were very welcoming. Pleasant service.
Concassée d'huîtres, granité algue et citron
Rather than saying that the oysters are in good condition. Granita and herbs that maximize the flavor of oysters.
Enorme langustine grillée, légère pimentée et navet en filet
Lang Gustine is as moving as the visuals. The sweet flavor combined with the sweet aroma is excellent.
I'm going to explain the taste of Kisabua by referring a lot to the Korean restaurant “Tok Tok.†I think that's probably why my friends I've been with like this place so much more.
I think it's a style that mainly uses sweetness to enhance the flavor of the ingredients.
Today's Tok Tok has also changed the way to unravel flavors a lot. When I think of Knights Boa, Toktok always comes to mind…
Chips de pommes de terre
Very thin, crispy potato chips that came out on the side
Caviar, l'Auf en Sabayon fumé
Very nice plating that is too much to eat.
Couteaux à la purée de citron et d'ail doux, persil frit
Grilled perch head & turtle hands with gerry-dong.
All menus are nicely serviced.
Le Bar de la Tête au Pied
Separate each part and place it on a plate.
Filet de rouget barbet poêlé, la mer en garnish
yellow tentacles. It's a fish I've always only seen in pictures. Fish that don't sit well on the table unless it's a dining room. The soft, chewy texture is similar to jogi, but the silkiness and flavor are very different.
Thanks to Han, who helped me a lot on my Paris dining trip, I was lucky enough to be able to enjoy it many times in Paris.
I'm looking forward to a very nice meal.
Grilled salmon using sublimation heat when the ice surface becomes gas. It's an amazing idea.
A very special experience.
Du saumon fige sur la glace, consommé brûlant, perled de citrons
Homard Rôti, Jesus et Légumes Coraillés
Dishes using all parts of the ingredients, from head to tail, continue.
Broth infused with herbs
RADIS-FOIE GRAS
Again, a very beautiful plate. Foie gras cooking is an art.
Soupe d'artichaut à la truffe noire
This place's signature menu. A dish where you can fully enjoy the aroma of artichokes and black truffles.
Brioche feuilletée aux champignons et truffes
Truffle brioche is also one of the signatures of this place. I feel that everything is impeccable, perfect, and wonderful.
If you soak the artichokes in soup and eat them, the flavor is amazing.
Louis Jadot Estournelles-Saint-Jacques, Gevrey-Chambertin
Louis Jadot Estournelles-Saint-Jacques, Gevrey-Chambertin
Carbonized by Bruno Moretti.
A very sexy carbon knife.
Jus d'agneau cookie en tranches Artichaut Nancy
Well cooked in sauce.
Selle et carré d'agneau “terre et iodeâ€
I cooked each part of the lamb.
Petit sandwich
Fromages Affinés/ Marie Quatrehomme's cauliflower cheeses
Fromages Affinés/ Marie Quatrehomme's cauliflower cheeses
You can enjoy cheese as much as you like.
Crème anglaise à découvrir
Fraises
Rhubarbe
Rhubarb unraveled in various forms.
Chocolat noir glacé
Chariot des glaces, sorbets, les bocaux et biscuits d'autrefois, Riz au lait
I was told to eat as much as I wanted, but I just couldn't eat it.
I first tasted hiore, a traditional French dessert, here.
At the end of the meal, chocolate and. As a cooking student, I think it's probably because of Han who is studying cooking. They will bring you one cookbook at a time.
