«Best Of» Guy Savoy

«Best Of» Guy Savoy

With the aid of step-by-step instructions, master all of the tips and tricks in this collection of Guy Savoy's most defining recipes and discover the gastronomic landscape of this celebrated chef: ’Mussels and meadow mushrooms, Land & Sea jus’; ‘Grilled scale-on sea bass with sweet spices’; ‘Spit-roasted lamb shank, macaroni gratin’; ‘Cherry clafoutis’.

Purchase this seminal book (€14) at https://www.guysavoy-boutique.com/livres-c102x3268095

Available in English or French


Desserts by Guy Savoy & Christian Boudard: at home, at the restaurant

Desserts by Guy Savoy & Christian Boudard: at home, at the restaurant

Accompanied by his chef pâtissier, Christian Boudard, Guy Savoy invites you to discover 31 pairs of seasonal recipes. Learn how to perfect both traditional family baking and restaurant pâtisserie: this surely is a book to make a master baker out of any reader. Sunday desserts, children's snacks and dazzling creations will hold secrets no longer… Among the recipes: ‘Rhubarb tart, rhubarb and flowers’; ‘Rum Baba, whisky savarin and dried fruit snow’; ‘Poire Belle-Hélène with chocolate ‘orb’; ‘Peach Melba with flowering peach’.

Purchase the book (€19) at https://www.guysavoy-boutique.com/livres-c102x3268095

Available only in French


Savour Life (‘Savourer la vie’)

Savour Life (‘Savourer la vie’)

Savourer la vie’, Guy Savoy’s latest book from Éditions Flammarion, has hit the shelves. Share in Guy Savoy’s joyous gastronomic reminiscences- available at all good bookshops.

Purchase the book (€19) at https://www.guysavoy-boutique.com/livres-c102x3268095

Available only in French


‘Tout l’oeuf’ by Guy Savoy and Laurent Solivérès - 99 recipes

‘Tout l’oeuf’ by Guy Savoy and Laurent Solivérès - 99 recipes

“I remember the soft-boiled eggs of my youth with great fondness,” recounts Guy Savoy. “I recall each gentle tap of my spoon as it cracked the shell, breaking through the top. I remember the rich yellows of the yolks, never two the same…”

In 99 easy-to-follow recipes the book invites readers to share moments of pure culinary pleasure with ‘Eggs piperade’, to indulge in sheer decadence with ‘Scrambled eggs with truffles’ and to experiment with the prized- if unorthodox- delicacies of duck and quail eggs.