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| | Guy Savoy (Site not responding. Last check: 2007-10-10) |
 | | In November 2004, Edward Nesta and I had the extreme pleasure of having lunch at Guy Savoy’s restaurant, aptly named, Guy Savoy, (www.guysavoy.com). |
 | | We began with an aperitif of Guy Savoy champagne, which had a luscious pale yellow color with a fine stream of bubbles, with a nose of spring flowers and pears, and was delightful en bouche. |
 | | It was the perfect accompaniment to Edward’s pigeon and fois gras with truffles, mache, walnuts, pumpkin puree and parsley puree, and my red snapper which was 2 pan-fried filets with juice and baby eggplant with chive and sage butter, which was paired with a plate of buttery, crisp thinly sliced potatoes. |
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