from the warm personal greeting by the hostess to the intimate yet
majestic dining room, restaurant guy savoy is an experience to be awed by, not just a meal. i just wanted to sample a la carte, so i had the foie gras en papillote, scallops, and cheese sampler.
i was started with the artichoke black truffle soup in a tiny sterling silver saucer. the delicate yet creamy, savory and earthy taste is almost indescribable. the foie gras en papillote had a super rich, unctuous texture, and the radishes provided great contrasting texture
and was very refreshing as it cut through the fattiness of the liver.
i must say that i prefer the seared, carmelized flavor profile better then this type of subtle, delicate preparation, but it was nevertheless very good. scallops were cooked perfectly, but nothing special.
it may sound like blasphemy, but IMHO the seared scallops with lemon butter sauce on top of angelhair pasta at RM seafood was better. it was a treat to sample the different unpasteurized french cheeses, and my favorites were the creamier camambert -type cheese presented in the beginning.
technically flawless preparation and immaculate, articulate plating
left me in awe of the chef's creativity and artistry. i can not wait to go back and try the full 10 course prestige tasting menu.