Restaurant Guy Savoy

Salon Scènes de Paris 3 © Laurence MOUTON

Discover the three-star restaurant at Monnaie de Paris


The restaurant allowes to welcome sixty covers, reservation needed : Tel : +33 (0)1 43 80 40 61 E-mail :


Monnaie de Paris 11, quai de Conti 75006 PARIS

Guy SAVOY established his three-star Parisian restaurant in the Monnaie de Paris' sucession of rooms on the first floor.

Portrait Guy Savoy BEST OF ©Laurence MOUTON

Biographie de Guy SAVOY

Internationally renowned French chef Guy SAVOY created and manages the Parisian restaurant GUY SAVOY since 1980, which has been awarded three stars by the Michelin Guide.

He also opened a RESTAURANT GUY SAVOY in Las Vegas, the twin to the first one, and two other establishments in Paris: Le Chiberta and l’Atelier Maître Albert.

Salon Vert Galant 2 © Laurence MOUTON

Présentation du restaurant

In 2015, Guy Savoy joined Monnaie de Paris and established his three-star Parisian restaurant in the succession of rooms on the first floor, seein in a new light and redesigned by the chef's friend and architect Jean-Michel WILMOTTE. He took the party to darken the rooms into a harmony of hot slate gray tones; a concept of dark volumes chosen so that all the light comes from the high and wide windows opening onto the Louvre, Pont Neuf, the Seine and the Institute and that enhances the tables, the decor highlight. A ceiling painted by the artist Fabrice HYBER and works by François Pinault reflect Monnaie de Paris's contemporary arts programme

Enfilade © Laurence MOUTON
Salon Scènes de Paris 3 © Laurence MOUTON
Table à la tombée de la nuit - Restaurant Guy Savoy
Table à la tombée de la nuit2 - Restaurant Guy Savoy
Accueil - Restaurant Guy Saviy
Portrait Guy Savoy en cuisine 1
Equipe - Restaurant Guy Savoy
Equipes Escalier d'Honneur - Restaurant Guy Savoy
Néon © Laurence MOUTON
Brume, fonds marins et crustacés © Laurence Mouton
Thon sur tons © Laurence Mouton
Homard cuit en papillotte éclatée de figuier, compotée du fruit, le bouillon qui coraille
Purement chocolat comme une tarte © Laurence MOUTON
Chariot Desserts - restaurant Guy Savoy