Gastronomy in Paris: Revisiting La Bourse ou la Vie

Another revisit post...La Bourse ou la Vie...your money or your life.

I had a great experience last time I visited...the steaks were good, and the fries magnificent...click here for earlier review.

We visited on a quiet Friday evening...one other table was occupied when we arrived, so the place was very quiet.

Edward was adventurous and decided to try the steak tatare...

I took a taste, certain not the best steak tatare I have eaten. The meat was nicely minced...light tasting, but the spices were a bit lacking, in my view. Having said this, steak tatare is not my favourite dish, and I am certainly no expert in judging. Edward didn't quite like it as well, but Kin was ok with the dish.

I oredered a glass of red wine, and the waiter opened a whole bottle and left it on the table...later when I checked the bill, he did charge me for one glass. Nice of him to trust me to just pour a glass. The wine was good, but not exceptional. Went very well with the steaks.

We ordered the steaks "a point", which is medium...in French...

As I remarked the last review, the beef in France is a bit leaner than those offered by American or Japanese steakhouses. A bit more chewy. But tasty, and with very intense flavour.

I glowed about the fries the last visit. This time round, perhaps it was a quiet evening, but certainly no excuse...the fries were not as wonderful as the last time. I think they are still fried in tallow (beef fat), and have some of the robust, wonderful flavour, but somehow they were not crisp. Nevertheless, they were still good fries, just not as fantastic as in my last experience.

A bit duller than the last visit, where the steak was very good, and the fries spectacular. This time round, still deserves a recommendation, but not as glowing.

La Bourse ou la Vie
12 rue Viviene
Paris 75002
01.42.60.08.83
Open noon-10pm Mon-Fri.
Closed 1wk Aug & 1wk Dec

Gastronomy in Paris: Revisit Le Roy du Pot au Feu

Another revisit is the Le Roy du Pot au Feu. Literally translated the Royal pot of fire, this is a typical French stew or pot of beef.

I wrote a review the last time I visited...click here for earlier review.

As I told in the earlier review, I stumbled on this place some 10 years ago with Kin and Edward...one evening, after shopping at the Grand Magazins (Big Dept Stores)...as this was in a small street just a stone's throw away from Galayeries Lafayete. Comfort food, if such may exist. So we went again to seek this out. My subsequent experiences were pleasant, and discovered the awesome pear sorbet.

The restaurant looked unchanged. Small, cramped. More like a village bistro than a restaurant. The boiled beef is still the same.

The beef tender, the vegetables tasty...having soaked up the goodness from the beef and bones. The bone marrow...quite delicious...hearty, robust food. Wonderful with a carafe of gamay.

Edward decided to try a steak

Quite good...the beef cut was rather lean, but nicely cooked. The taste was very good, no complaints.

For us, this is a place to return to again and again...but I say this that as a family, we think of this as comfort food.

Le Roi du Pot au Feu
34, rue Vignon, Havre Caumartin,
Paris, France
01 47 42 37 10‎

Gastronomy in Paris: Le Grande Cafe Capucines

Sometimes a favourite restaurant has nothing to do with the restaurant boasting of Gault Millau, or Michelin Star. Sometimes, it is just the right combination of service, ambience, and food which suits one's taste. The Grande Cafe Capucines is one such restaurant for me. Undecorated, but a firm favourite.

Right next to the Paris Opera, on Boulevard Capucines, is the Grande Cafe. I discovered this some 20 years ago, on a business trip...we were hungry, tired, and it was drizzling in Paris. My colleague and I saw this magnificent cafe, looking regal and like it stepped right out of the 1920s belle epoch. We immediately went in.

This is a typical art deco style Parisian restaurant. The tables are set very close to each other...it is impossible not to hear what the table beside is discussing...of course, if its French, their discussion remains private to us.

I love this restaurant. The service is always efficient, which is more than what can be said of many Parisian restaurants...though truth be told, they have improved over the years. These days, they attempt to speak English...and often quite good English when in the old days, even if the waiters do speak English, they pretend not to, and spoke only French. And more nowadays, they do not turn a nose if you just order carafe eau, instead of sparkling or still water.

And they were serving divine French oysters. One of the few in the 1se Arr which have a oyster booth outside the restaurant.

These were fine de Claire no 3 I think, or perhaps no 5. They were delicious. Succulent, fresh, smooth and rather fat. Wonderful with just a touch of lemon or a dash of tabasco. Marvellous.

For starters we also had some foie gras

I rather usually prefer pan fried foie gras, but they didn't have that. So we had the pate. This was a rather large serving. Quite nice foie gras...as usual, fat, satisfying...slight greasy, but immensely aromatic as only foie gras can be, and tasted very nice.

For our mains, Edward had the baby chicken in a pot

Nicely done. The chicken, though described as a baby chicken was rather large...perhaps the size of our regular kampung chicken. The meat was nicely done, very succulent, tasty. The skin is almost crisp, though not quite. A little braising liquid sat in the pot. Very tasty.

Kin had the veal chop

This was divine. Beautiful cut of veal. Nice, decent serving size. Perfectly grilled...slightly crisp on the outside with beautiful maillard. And very tender within. The accompanying jus was also savoury and very tasty, as were the morelle mushrooms. This was a winner dish. One to come back for more. Excellent.

I had the lamb shank

It was roasted perfectly. Very tender, very moist within. But the sauce, in my view was a tad too sweet...perhaps the reduction was allowed to caramalize a bit too much for my taste. The carrots and radish supporting the lamb was very nicely done. This is still a very good dish, but I did find the sauce a bit too sweet.

The portions were rather large, so for dessert, we only ordered one...a combination of sorbet and ice cream

The pear and lemon sorbet was right up my alley. The ice crystals were very small, almost undetectable...well, actually not detectable on the palate, and the fruit confit used to make the ice sorbet superb. Powerful flavours of pear and lemon. The sole scoop of chocolate ice cream was good too, but de rigeur. The scoops were mixed with very rich full cream and drops of French pastry which tasted very good...super sweet to be sure, but had a hard texture, which gave way to a slightly sticky and overpowering sweet melange. Nice.

I almost always eat at this restaurant everytime I am in Paris. We loved the package so much, we ate there twice on this 7 day trip. So for me, my conclusion is absolutely recommended.

Le Grand Cafe Capucines
4 Boulevard des Capucines
75009 Paris, France
+33 1 43 12 19 00
http://www.legrandcafe.com/

Gastronomy in Paris: revisit Chez Dumonet for killer Duck Confit

I took the opportunity to revisit some of my favourites in Paris...Chez Dumonet is one of my absolute favourites. In my books, best confit du canard in the world..

I wrote a glowing review the last time I visited...click here for earlier review.

Time time round, we arrived for lunch, sans reservation. It was a rainy day in Paris...and we sauntered over after some light shopping at Au Bon Marche, which is a short walk away.

So is the confit du canard still good?

Absolutely. The duck skin still earth shatteringly crisp. The meat within, still moist, delicious. Maybe my diet is a little different this time, so I am used to leaner food...but although I found the confit to be magnificently satisfying, I felt that it was a bit greasy....no surprise, as the method of making a confit is to immerse the entire duck leg in a pot of duck fat, cook it over low heat, seal the pot, and leave till needed. This was one method of food preservation before the days of prevalent refrigeration. When needed, the duck is removed from the fat, and fried till the skin is crisp.

And so was the soufle...still the best Grand Marnier soufle I have eaten.

Light elastic skin. Smooth, moist, delicious inside. Magnificent.

Service was a bit spotty, but the waiters were cheerful and spoke English. Which in Paris, well lets just say having waiters who are not grumpy certainly makes a nice day. And the food, divine. Certainly worthy a trip over to Chez Dumonet if you are in Paris.

Josephine aka Chez Dumonet
117, rue du Cherche-Midi, 6th (Metro : Duroc)
T : 01.45.48.52.40
Closed Sundays and Mondays

Gastronomy in Paris: Aux Lyonaisse

We decided to keep to Bistro and Brasserie food this Paris trip...forgoing the high priced restaurants and Michelin starred meals. But we did take a particular look at secondary restaurants owned as part of the same chain of Michelin starred ones. Today's feature is Aux Lyonnaise, a restaurant owned by Alain Ducase.

Jumping straight into conclusion...was it good? Of course it was. It was fantastic. Did it meet all expectations...well, I am a bit ambivalent on this one...I loved most of the dishes, but was disappointed with one. So read on!

I read about Aux Lyonnaise from web reports and reviews...many glowing. I had arrived in Paris on a Thursday for a week, and decided to just send them an email asking for possibility of a table...half expecting not getting any reply. But I was pleasantly surprised they offered me a Tuesday lunch. We got there bright and early...in great anticipation. Was empty when we arrived...the dining room was soon to be filled with diverse business people from Allianz just across the street and the stock brokers from the Paris Bourse a short walk away.

Service was very attentive...English spoken fluently, and while the Formula Dejeneur (French for set lunch) is in French only, the waiter translated very well. Kin and I had the Formula (€32), and Edward opted to try the vegetarian cookpot.

Our sets came complete with appetizer, main, and dessert. But first, a shared amuse bouche

This was a sour concoction, perhaps with eggs. I didn't really like the dip, though the bread was excellent with some butter. It grew on Kin and Edward...but we did not finish the bowl. By that time the restaurant was filling up, and we saw most of the other patrons wiped their bowl clean...must be a French thing.

Kin's appetizer was their Green lentils salad, ham and soft boiled egg

Very good. The egg was perfectly cooked. Slightly runny inside, but firm enough on the outside to hold the near liquid contents. The lentils were superb...cooked almost till, but not quite to the level where the individual lentils disintegrate like some Indian lentil dishes. In this case, the lentils were slightly crunchy, beautiful aroma. The taste of the braising liquid was very nice.

I had the charcuterie...interesting French institution, this charcuterie...

Came as sliced salami/ham...very fat as evidenced by the white marbling. A jar of pickled cucumbers standby to help cut the fat. The ham was very nice...but I found the flavour of the pork to be very strong...a tad overpowering. The accompanying pot of baked potato with mustard was very nice.

As we were in France, we also opted for a carafe of red wine...house table pours...inexpensive to drink, especially in France. We had a carafe of Vintage 2010 Chateauneuf-du-Pape from Moulin de Tacussel. 46cl at €42.

We also usually order the carafe eau...or tap water instead of mineral water.

On to the mains...first Edward's Cookpot of potato and black truffle

Quite an interesting dish...and even more interesting Edward chose it. The truffles were rather generous for a €27 dish. And the potato is done like a gratin. Beautifully cooked...potatos firm, yet yielding and a bit flaky. Very aromatic truffles. The pot was so large, he did not manage to finish it, even after sharing with us.

Kin had the boiled free range chicken and winter vegetables

Interesting pot. I found the chicken to be a bit strongly flavoured. I was lucky I didn't order this dish...not my taste. The soup which came with was a bit mild, and light. Kin was ok with her choice. She enjoyed it, nevertheless. The chicken was lean, tender. I guess this is where the saying a chicken must taste like chicken comes in...and for me it was a bit heavy chicken flavour...for others this may be perfect.

I am extremely pleased with my order...Roasted pork belly, stewed potato and carrots.

For me superb. The best pork belly I have eaten. The porky taste was present, but subtle, perhaps it was well seasoned. The pork was roasted till a crisp outer skin is developed, and I imagined braised...but I don't know how they retain the crisp skin. Perhaps it was braised and finished on a griddle to produce the crisp. Truly magnificent. My only wish was that it was a bit leaner, though that would rob the flavour, and um...if I had 2 slices...

Needless to say, the vegetables were perfectly cooked, and were very fresh.

Dessert time next...Kin had the dried plums and Rasteau wine with fresh cream

The prunes (plums are generic...prunes are made by drying a specific plum) are wonderful. The wine sauce a perfect foil and accompaniment. And the fresh cream provided mouth feel and body. Love this dessert...simple but very effective.

My dessert was even simpler...fresh cottage cheese...

Sprinkled generously with caster sugar, it was truly very good. On its own, it was a bit bland...the cheese flavour was very mild and light. But the sugar picked and complimented the fat in the cheese, elevating it to something worthy. Very nice.

Having jumped the conclusion, you now already know what my thoughts are. I would still heartily recommend this restaurant for all those who are visiting Paris. It was one of the most enjoyable meals I had in this trip. And was remarkable for the quality of ingredients, the level of cooking, and the great service. Highly recommended.

Aux Lyonnaise
http://www.alain-ducasse.com/en/restaurant/aux-lyonnais
32 rue Saint-Marc
75002 Paris, France

Gastronomy in Paris: Bistro Viviene

Paris. The city of lights. Beautiful, romantic. The seat of cuisine...well, Paris and Lyon...at least for French cuisine. I am visiting after the SIHH, so with this post, I begin a few posts of new restaurants, and revist some favourites. We start with Bistro Viviene.

I spied this restaurant on my way to La Bourse au la Vie, sitting nearby rue Viviene and rue Petit Champs, right in the center of the 2nd Arrondisment - Paris' central business district. A quick check online, nice reviews, and I popped in after the La Bourse dinner and booked a table.

The restaurant was gorgeous...beautiful, typicaly traditional bistro in Paris...we got to sit upstairs...what is known by regulars as the library. Magnificent decor. It was like dining in someone's drawing room. Nice. We started with some oysters...

Cancale sea oysters no3 with farmhouse bread and churned butter. Succulent, fresh oysters. The breath of the sea was still very much present, the oysters were offered raw, slightly chilled...or perhaps outdoor temperatures during the months when oysters are best...months in French ending with r...which were September, October, November, December, January (Javier), February (Fevrier). I was in town late January, so outside temperature is approximately 0C. No3 means they are approximately medium sized...Oysters are calibrated from 000 to 6 (equivalent to 120 to 20 grams), with the smaller number indicating the larger-sized oyster.

Superb. And tasty, fat. fresh...I said that, but it is worth saying again. Very nice.

Edward had the Pike perch stewed with red wine : mushrooms, pickled onions, steamed potatoes.

Again superbly fresh fish, cooked perfectly. Nice, juicy and moist in the flesh, and the skin is beautifully crisp. Vegetables cooked perfectly. And like most vegetables eaten outside Singapore, where they acutally have fresh produce, it tasted very good.

Kin had the Griddled pluma (tender part of Iberian pork) : mashed potatoes

The pork was very good. Very good. Tender, slightly crisp and charred on the outside, tasty, tender within. The mashed potato was wonderful. Kin declared it one of the best she has eaten...equal to one we raved about by the now defunct Big D some time ago. Smooth, creamy. Beautiful.

I had Roasted rack of lamb, vegetable stew

Another excellent dish. The lamb was superb...if a little fat. I wished it was a leaner cut. But the meat was tender, and wonderful. Very nice. Even the stewed vegetables were excellent. Radish, potatoes, carrots, squash.

Very enjoyable bistro. Excellent food. Great service. We had a carafe of cote du rhone...very inexpensive French wine, but really nice. Recommended if you visit Paris and especially so are near either 1Arr or 2Arr.

Bistro Viviene
4 Rue des Petits Champs
75002 Paris, France
http://www.bistrotvivienne.com/accueil.html

Gastronomy in Paris: Le Roi du Pot Au Feu

with SJX, RobG, FXO and Steve



It was our final evening in Paris...Friday nightout. We met with my French friend Francois and caught up with Steve (who had just arrived via TGV from Geneva).



I had, years ago stumbled on the Pot Au Feu (literally translated from French as "pot of fire") with Kin and Edward while wandering around the 2nd, after a tiring day of sight seeing and shopping. And we remembered it to be a remarkable meal...not for its inventiveness, nor the use of special and exotic ingredients, but it was a nice warm meal, hearty, home made...in the middle of a very cold spring evening, and it warmed us up. We remembered the service to be friendly, and the menu short.



We ordered some red wine:



Côte Rouennaise Rouge: a kind of a table wine...already decanted, and poured into this unpretentious bottle. The wine was a little light on the nose, but had a deep, dark hue which was beautiful. On the palate, it was heavy, dark, brooding perhaps. With a hint of tannins to lift it up, and a good complement to the beef we were about to have.

Starters was an kind of French Onion soup:



Hearty, simple, and frankly quite delicious...in a truly homey kind of way.

And the Pot au Feu Royal...house special:



The meat was sinewy, but nonetheless the long hours in a pot of fire, boiling away, have broken down the tough muscles into tender, soft, and very delicious meat. The marrow inside the bone, a la osso bucco, was absolutely sinful, but captivatingly delicious. Accompanied by bolied vegetables, it was indeed like your mom would cook at home...if you were French, and lived in a small town in France. Very hearty!

For desserts, we were served the very nice pear sorbets...I had one which is laced with Calvadose - an apple brandy from Basse-Normandie. A thick, viscous, liquour added depth and kick to the home made sorbet of pear.



A superb ending...and a highly recommended restaurant, especially after a few days of fine dining, and rich French cuisine.

The next morning, we were off at the Gare de Lyon catching the TGV back to Geneva, and from there on to Zurich and home.




Le Roi du Pot au Feu
34, rue Vignon, Havre Caumartin,
Paris, France
01 47 42 37 10‎



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Gastronomy in Paris: Guy Savoy

with SJX and RobG



Guy Savoy is THE celebrated French chef! As the youngest of the haute cuisine innovators, famous fo light, nouvelle cuisine, this 62 year old is full of energy and concocts dishes which not only one marvels at with the ingenious use of ingredients, but also which fulfills, teases, cajoles, provokes the taste buds.

The restaurant at 18 rue Troyon, just a short walk from the Arc de Triumph and the Avenue de Champs Elysee, the restaurant features a discrete front door. Once inside, the decor is modern, a bit similar to Iggy's which I reviewed earlier. See lunch and degustation.

As we were seated, we were immediately offered a club sandwich.



Tiny, but made up like a club sandwich, with a tiny bit of toast, foie gras. It was excellent. The toast was more like a crouton, but light and crispy. The nuttiness of the foie gras was apparent, and the truffle oil used lifted the sandwich. Promising to bring further adventures to the tastebuds.

We promptly ordered a glass of house champagne.



And started perusing the menu...





We were tossed between the set menus...but it looked too heavy for lunch...so the Maitre d' recommended a special menu for us...lighter, and more suitable for lunch, comprising of two appetizers and two main courses each. He described the courses in detail and obvious delight. It sounded good to us, so we opted for it. Two appetizers - a lobster dish and the signature Guy Savoy soup, and two mains: a fish and guinea fowl.

Then the labourous task of chosing some wines. I was presented with the rather large wine list...



And with the help of the sommelier, chose two whites, to complement our appetizers and main courses.

We then began the show...even lunch at a 3 star Michelin restaurant is a show...lasting 2 to 3 hours, and amusing. Service was excellent, as was expected...attentive, knowledgable, and very pleasant. Starting with the amuse bouche:



The amuse was served as a double espresso cup, joined at the bowls...one facing up, the other facing down. Into the up facing cup, a ladle of pumpkin soup was poured...pepper as you wish rests on the bottom of the inverted cup, and may be added as you wish. I enjoyed the soup...robust pumpkin flavours, in a smooth creamy texture. As I lifted the conjoined cups, the inverted bowl reveals a tiny pastry tartlet pastry with foie gras. The tartlet was super light, almost like paper, and crisp. The foie gras, was of course, excellent.

The first wine was served:



Chateau Soucherie, Savenneries 2007. From the French Loire region from chenin grapes, and hardly a premier cru or grand cru, but we found the wine to be rather nice, pale golden hue on the eye, on the nose - honey flavours, tart. On the palate it was quite fine, full, structured.

Before the food proper was served, we were presented with the Bread Cart:



Bread was specially baked by Guy's baker...in France, the bakery is a kind of religion...neighbours who are normally civil and polite, sometimes come to blows when discussing which baker gets their custom and why...maybe that's why bread in French is called "pain"...:-) The waiter described each bread in detail, and explained that he would serve a specially selected bread with each course.

Then the first appetizer. Breston lobster "raw cooked" in cold stream.



The thearetical aspect of fine dining rears its sometimes beautiful head...witness a large plate, with a bowl containing a tartine of lobster...the sides of the plate is perforated. Some liquid carbon dioxide is dished into the perforations, evaporating immediately to form a cloud of mystery. A consomme of lobster is then dished into the bowl. When the CO2 cloud dissipated, it reveals the lobster sitting in the consomme. The lobster was very fresh, lightly cooked, and tasted of the sea and crustaceans. Flesh was firm to the bite, sweet. The consomme complemented the meat particularly well...just a tad savoury, the hot broth was tasty.

An intermezzo of cream of squash cappucinno:



This creamy soup allowed the palate to refresh, and recharge after the lobster dish. And be prepared to be assulted by the main soup.

The second appetizer was none other than the famous Artichoke and black truffle soup, with layered brioche with mushrooms and truffles:



Although I don't usually like artichokes, I decided I should try this, as this is one of Guy's most famous of dishes. And I was glad I did. The soup was quite sublime...the flavour of fresh heart of arthchoke was present, but ever so lightly. It was creamy to the palate, and the black truffles and parmesan chese was a wonderful foil. The truffles were fragrant, and almost dreamy. And the cheese anchored the dream in a bit of reality...being more robust and a bit chewey.



The brioche which accompanied was wonderfully light, and the truffle butter quite nice...done by the waiter in-situ. Very nice, light and fragrant, but for me, though I thouroughly enjoyed it, I felt it hardly complemented the soup.

And the second white wine: Joseph Drouhin, Chassagne-Montrachet, Marquis de Languiche 2004.



Quite a different white from the first. Scoring 96 points on the Wine Spectator scale, the wine was full, luscious, elegant. Beautiful complex aftertaste.

So, on to the first main course: Roasted sea bass with sweet spices...



A fillet of sea bass, grilled to perfection...soft, tender, succulent. What was interesting was the fish was roasted with the skin, and scales on. The skin was super crispy, and the scales rendered crisp, and very tasty, but yet, and I see no evidence that the fillet and skin were cooked separately and assembled, the fish meat remained very moist, succulent. Amazing! My first taste of fish scales, and it tasted wonderful.



The dish was accompanied with mushrooms, chard ribs and fish stock infused with vanilla and sweet spices with a piece of seaweed. Wonderful dish...certainly one of the best fish I have ever eaten...I didn't know sea bass could be so full bodied on the palatte, the flesh was almost creamy, and rich. Contrapoint with the crispy skin and super crispy scales. Wonderfully shiok!

Next dish was another spectacle. When the waiter wheeled in our order on its own trolley, it looked like a huge egg...and all the other diners looked at us in wonderment...



The dish was whole guinea fowl poached in a pig's bladder, served with basmati rice and black truffle. The egg, was actually an blown up bladder, containing the fowl...as the waiter proceeded to puncture it, and slice it open to reveal the guinea fowl:



The fowl was expertly carved up in-situ, with two servings each...first the white meat.



The white meat was moist, with the sinews of the muscles clearly discernable by sight and on the palate, but the meat remained very tender...smooth and tasty. Flavour was not quite gamey as I expected, but quite like chicken. The rest of the fowl was whisked away into the kitchen for warming while we ate the white meat, and returned as a second serving. The cabbage was very well done...cooked soft, but not to the point of collapse...some crunch remained. The basmati rice was very fragrant, and savoury.

After the elaborate main courses...by which time some 2 hours had passed, we were getting quite full. We started on the desserts, but first a pre-dessert...not one, but 4 courses of pre-dessert:



From top left clockwise, in order of service...Blood orange with slices of caramalized blood orange and hot blood orange sauce. Apple pie (tart tartin), a small prune cup cake, and a lemon-orange chiffon cake, with caramalized mandarin orange.

We declined the cheese course, and embarked on the dessert...the trolley:



I opted to sample most of what was offered:



From the top right, clockwise, caramel with sea salt and vanilla ice cream. Followed by a warm apple compote, almond and bergamon sorbet and vanilla pudding with pink praline pudding. All delectable. Of note is the caramel with sea salt ice cream...the taste of the sea salt was apparent...the sugar was quite subdued, just an undertone, allowing the salt to take centerstage. The puddings were also spectacular...rich, sensuous...and I hazard to say...sexy.

in the kitchen with Guy


Unlike previous 3 star Michelin meals I have had...in Hotel de Ville Chez Rochat, and at Auberge d'Lille at Illhausen, the meal at Guy Savoy was lighter...perhaps it was lunch...but the dishes were imaginative, with interesting ingredients, cooked perfectly...technically faultless, and served with a bit of fanfare one expects from a Michelin restaurant. The dishes were light, not greasy, and went down well with the wines chosen. The service attentive, knowledgable, and cheerful. The chef made his rounds, joyful and obviously enjoying himself very much...and in his element entertaining his guests, as I am sure as when toiling in the kitchen. Overall, I found the meal to be excellent, and a bit overwhelming.

Guy Savoy will open in Singapore Sands IR soon. I will be watching out for it to sample more of the delights.

Restaurant Guy Savoy
18 rue Troyon
Paris 75017
+33(0)143 804 061
Opening Hours:
Tue–Fri
12pm–2pm, 7pm–1030pm
Sat
7pm–1030pm
Website: http://www.guysavoy.com/en/index.php
Reservations mandatory...either by phone or on their website



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