Guy Savoy (Paris), 5th visit

What a pleasure to be back at my usual table in my favourtie lunch spot in the world. Guy Savoy, who you can actually find in his restaurants, has not only been banging out hits for decades, but constantly reinvents and reinterprets key seasonal ingredients.

It's worth the journey just to see what he'll do with a summer tomato this year.

I am always looked after, astutely, by Gregory, who has never refused a request, and has always adapted a menu to my liking.

The dishes, do not perfectly match the menu posted below. However, I will mention some standouts in this otherwise stellar meal.

The 2025 tomato dish is another knockout with the interesting sphere on top giving texture to the dish as you shatter through it.

The little gift of fresh peas and tendrils with "grassini" needed no manipulation to burst in flavour.

There's nothing that hasn't already been said about the artichoke truffle soup. I've been told repeatedly the dish is sans heavy cream. Either they're taking me for a fool, or it's the most heavenly invention from Chef.

The vege accompanying the veal is an ethereal compliment to the tender meat. The mushrooms and jus dance together in this symphonic dish.

The pre-dessert, with wonton, set the transition for the final courses. More crunch and texture in pre-desserts please! Why does everyone shy away from this? It's so much more interesting than just a simple sorbet.

The 2025 strawberry dish was also a knokout in variation: puree, juice, cold, creamy.

On the dessert cart, one must not miss Chef's childhood clafoutis. It is the only place in the world I order clafoutis because, simply, there can be no better version.

I have gone on and on about the final bite and showed it to many chefs. I still do not know if this is intentional or unintended genius. In the shape of a madeleine is an earl grey tea sorbet. What a magnificent touch in presentation and a "wink" to the guest about whimsy in fine dining. It's always about the little touches.

It is criminal Restaurant Guy Savoy is not holding a third *, especially when compared to other 3*restaurants, both in Paris and around the world.

Luckily Chef has a massive following who flock to the left bank for his world-class cuisine and service.

The Single Table pays in full for all meals it posts about.