盖-萨瓦餐厅，世界上最好的餐厅之一
A dining experience at the Guy Savoy restaurant transcends the mere act of eating; it is an unforgettable culinary journey. Prepare to be transported to a world where gastronomy becomes a true sensory delight, where each bite is an explosion of flavors.
在盖-萨瓦餐厅用餐不仅仅是一顿饭肴，更是一次难忘的美食体验。您将被带入一场美食可以成为真正感官体验的探索。每一个品尝都是美味的爆发，每一道菜都是味觉的发现。
Guy Savoy is renowned for his unwavering commitment to authenticity and aesthetic perfection in every dish. What sets Guy Savoy apart is his profound reverence for the seasons and the exceptional quality of the ingredients he selects. He places great emphasis on working with fresh, seasonal produce, allowing him to elevate the natural flavors of each ingredient.
盖-萨瓦因其对每道菜的高质量和艺术造型的不断追求而闻名。盖-萨瓦的与众不同之处在于他对季节和所使用的优质食材的选择和尊重。他非常重视使用新鲜的时令食材，让每种食材的天然风味都能得到充分展现。
However, it’s not only the quality of the ingredients that distinguishes Guy Savoy. His mastery of culinary techniques is equally crucial. With his expertise, he liberates himself from traditional constraints, unleashing his creativity to craft unique, astonishing, and flavorful dishes that captivate the senses.
盖-萨瓦之所以闻名遐迩，并不仅仅是因为他选用的食材质量上乘，他精湛的烹饪技艺同样不可或缺。他总是在突破传统规则，自由发挥创造力。因此，他创造出的菜肴独一无二、令人惊喜、风味十足。
Boldness is a fundamental value for Guy Savoy. He fearlessly experiments with new flavor combinations, plays with textures, and presents his dishes artistically, creating each plate as a true work of art where colors, shapes, and textures harmoniously come together.
One of Guy Savoy’s signature dishes is the artichoke soup with black truffle, accompanied by a flaky brioche with mushrooms and truffles. This dish, available throughout the year, reflects earthy flavors.
大胆是 Guy Savoy 的基本价值观。他无所畏惧地尝试新的口味组合，玩弄各种质地，并以艺术的方式呈现菜肴，将每盘菜肴都打造成色彩、形状和质地和谐统一的真正艺术品。
盖-萨瓦因的招牌菜之一是黑松露朝鲜蓟汤，配以蘑菇和松露薄脆面包。这道菜全年供应，展示了地道的风味。
Another remarkable offering from Guy Savoy is the «Rouget en situation, la mer en garniture.» This dish features a deboned and pan-seared red mullet, artfully arranged on its belly to give the impression that it is swimming. A sauce made with the mullet’s liver is served in the dining room, imparting a powerful and distinctive note to the fish.
盖-萨瓦因的另一道名菜是«鲁盖是情境，大海是点缀»。这道菜是一整条去骨的红鲻鱼，经过煎炸后放在盘子的中间，让人感觉鱼仿佛仍在游动。餐厅里还提供用鲻鱼肝脏制成的酱汁，为这种鱼增添了浓郁的独特风味。
An exceptional chef
According to La Liste, Guy Savoy has been voted best restaurant in the world for the seventh year running. In an exclusive interview with the magazine Airs de Paris, the renowned chef Guy Savoy passionately discussed his love for cooking and his distinctive approach to gastronomy.
盖-萨瓦因连续第七年被La Liste评为世界最佳餐厅。巴黎杂志独家专访，盖-萨瓦分享他对烹饪的热情和独特的烹饪理念。
Why did you want to become a chef?
I was fortunate to have a mother who cooked exceptionally well. I realized that the moments of the day when I had my meals, whether it was breakfast, lunch, or dinner, were the most important moments of my day. As soon as I started getting bored in school, I told myself that I wanted to become a chef. As a chef, we are constantly in direct contact with nature through the products, whether they are products from the land or from the sea. Under the chef’s action, we transform these products to make them edible and enjoyable. And this happens several times a day, that’s why. 55 years later, I still feel the same sensations. I don’t even use the word passion anymore, now I talk about addiction. There can be positive addictions, as proven!
Why did you decide to open your own restaurant?
Opening my own restaurant was, for me, the best way to do the job as I wanted to do it, without, in quotation marks, obeying others. It is my concern to be both in the moment, in the concrete, and in autonomy and independence constantly.
What are your keys to being a good chef?
You have to be passionate, of course, and you have to love eating. Every day, I am fascinated by the magic of transformation, that is, taking the raw product and turning it into pleasure. That is my constant driving force.
What do you think, for example, of Chinese cuisine?
Chinese cuisine is now one of the pillars of world gastronomy. It is highly diversified and presents different regional variations. For example, the cuisine in Shanghai is different from that in Beijing. This culinary diversity reflects the richness of Chinese cuisine. Although France is often considered the country of gastronomy, every country in the world has its own cuisine or multiple cuisines, and China is no exception. Chinese cuisine is appreciated worldwide for its variety, unique flavors, and cultural richness.
What other advice would you give to young people who aspire to succeed?
In reality, it’s not just about wanting to succeed, but also about wanting to work. Success does not solely depend on our desires. Personally, I have always worked according to my sensitivity. Regardless of the profession you choose, it is essential to make the effort to educate yourself. I emphasize the effort because education is never easy. In the field of cuisine, for example, as long as you don’t master the techniques, you get dirty, you cut yourself, you burn yourself. It is therefore crucial to make the effort to educate yourself in order to be able to practice the profession according to your own desires and sensitivity. I cannot see myself going into a profession by default. I deliberately chose cuisine at a time when it did not have the same image as it does today. I was a positive rebel.
为什么您会选择成为一名厨师？
我很幸运有一个非常擅长烹饪的妈妈。我意识到，无论是早餐、午餐还是晚餐，吃饭的时间都是我一天中最重要的时刻。当我开始在学校感到无聊时，我就想成为一名厨师。作为一名厨师，我们总是与大自然保持着持续的直接联系，无论是土地上的农作品还是海洋中的生物。在厨师的操作下，我们可以将这些材质转化为可食用，而且令人愉悦的美食。这种美好的转化过程每天都会发生，这就是为什么55年后，我仍然感受到同样的创作激情。我甚至不再使用“热情”这个词，现在我觉得的是深深的“上瘾”，当然这种上瘾是积极的！
那您为什么要拥有自己的餐厅？
对我来说，开自己的餐厅是以我想要的方式从事这个职业的最佳方式，而不是听从其他人的意愿。对我来说，同时处于瞬间、具体以及持续的自主和独立的工作状态是非常重要。
那成为一名优秀厨师的关键是什么？
必须充满激情，当然还要喜欢吃。每天，我都对转化食材的魔幻过程感到着迷，也就是将原始的食材转化为愉悦的美食，这是我的源源不断的驱动力。
您对中国烹饪有什么看法？
中国烹饪现在是世界美食重要的一部分，非常多样化，并呈现出不同的地区变化。例如，上海的烹饪与北京的不同，就像阿尔萨斯的烹饪与法国巴斯克地区或奥弗涅地区的烹饪不同一样。这种多样性反映了中国烹饪的丰富性。中国是一个很大的国家，这就解释了为什么会有不同的地区烹饪。尽管法国常常被认为是美食之国，但世界上的每个国家其实都有自己的烹饪或多种烹饪方式，中国也不例外。中国烹饪因其多样性、独特的风味和文化的丰富性而在世界范围内受到赞赏。
对于那些渴望成功的年轻人，您有什么建议？
实际上，我们不仅需要渴望成功，还需要渴望工作，成功不仅仅取决于我们的愿望。无论选择哪个职业，努力学习是至关重要的，我强调努力，因为学习并非容易。例如在烹饪领域，只有掌握了具体的技巧，我们才能避免被弄脏、割伤或烫伤自己。因此，努力学习是至关重要的，这样我们才能按照自己的愿望和感受来从事职业。我在选择了烹饪的时候，当时烹饪并没有像今天这样的热门，我是一个积极正面的叛逆者。
French version:
https://www.airsdeparis.fr/art-de-vivre/guy-savoy-lun-des-meilleurs-restaurants-au-monde/
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