The famed Michelin Guide has degraded the three-star Restaurant Guy Savoy at Hôtel de la Monnaie in Paris to two stars, as reported in the latest edition of the worldwide food guide published on February 27.
Gwendal Poullennec, the director of the guide, told Agence France-Presse that such “difficult” judgments are thoroughly evaluated through many inspection visits per year. “For such crucial choices, we include not just French but also international inspectors,” stated Poullennec.
The book did not disclose the particular reasons for Guy Savoy’s restaurant’s downgrade, since they are often kept confidential and only shared with the chefs concerned.
In November 2022, the respected La Liste, which gathers restaurant and pastry shop ratings from all around the world, awarded Guy Savoy the title of “Best Chef in the World” for the sixth consecutive year. He is also renowned for preserving his Paris restaurant’s three-star Michelin rating since 2002, the maximum number of stars that may be awarded. The restaurant has a sibling location in the Las Vegas Caesars Palace.
The restaurant is renowned for its French cuisine and distinctive artichoke soup with truffle and brioche with truffle butter spread. Guy Savoy also owns three additional restaurants, and his cultural influence extends to his role as a voice actor in the French version of the Pixar film Ratatouille.
The recent demotion of Restaurant Guy Savoy was not an unique incident; over twenty French restaurants were also reduced from two to one star in the most recent guide.
In light of the difficulties posed by the COVID-19 pandemic to restaurants, such as staff shortages and high pricing, Michelin Guide has refrained from downgrading anyone since 2019. Yet, the Michelin Guide stated that these downgrades are now required to “remain relevant.”
The Michelin Guide was founded by tire producers Andre and Edouard Michelin in 1900 to guide motorists on the finest dining establishments. Now, the international guide has published editions in Europe, Asia, and the Americas.
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