Restaurant Guy Savoy offers a "celebration menu" (with or without wine pairings) or the option of ordering dishes à la carte. We opted for the latter, as we were unsure if our appetites could hold up to the many courses of the former. Our Captain was David Barcena, who is a polished professional. His team's service was impeccable. From start to finish, we felt like we were in the middle of a choreographed production that had no flaws.

Restaurant Guy Savoy's wine list, a Wine Spectator Grand Award winner, is curated by Wine Director Andrew Hurley. Andrew himself was our sommelier throughout the evening. Very knowledgeable and affable, he handled the wines with expertise and without pretense. This is the way it should always be!

After ordering, we were presented with a cart that displayed numerous fresh breads that had been baked in the restaurant's kitchen only a few hours earlier. I chose the traditional French baguette and country loaf, while my wife opted for the olive and black cherry breads. These were served with sumptuous Echiré butter. There were numerous other types of bread that we would have loved to try as well, but we knew that to do so would have limited the tummy space for the wonderful dishes that were to follow.




We were subsequently simultaneously presented with three delicious opening salvos. The first was an hors d'oeuvre of cured foie gras with Champagne jelly, sitting on a wafer of cherry pecan toast.



The second was an amuse-bouche of puréed cantaloupe, port wine, and pumpkin seeds topped with a crostini and jamón ibérico de bellota.



The third was an appetizer of lightly seared American wagyu sliders that were garnished with capers, cornichons and tarragon mustard, served on a Parmesan brioche bun.



All three of these openers were delicious and paired nicely with the PYCM Rully Les Cailloux that had been ordered from the wine list.

For her second course, my wife ordered the artichoke and black truffle soup, served with a toasted laminated mushroom brioche and black truffle butter. The mushroom brioche made for some tasty dunking when the bowl was running low. She graciously gave me a sample, and I can testify that it was amazing. It is no wonder why this is one of the restaurant's signature dishes.




I opted for the Dungeness crab and celery roulade, Kushi oysters and seaweed granita. One of the oysters was served on its own plate, with the granita being spooned by our server from a gorgeous teardrop ice sculpture. This dish was light and fresh...an absolute knockout!





By the time these courses were presented, we had been poured the Pégau Cuvée Réservée (likewise ordered from the restaurant's list) alongside the PYCM Rully. Needless to say, my crab and oyster dish went best with the white Burgundy, while my spouse's soup paired best with the Châteauneuf.

Our third course was a seasonal dish that had been added to the menu by Chef Costagliola the very same day. We opted to share it as an "in-between" course, and we were very happy with our decision. It consisted of freshly-sourced porcini mushrooms, sautéed with garlic, shallots and thyme, adorned with porcini mushroom foam. The Pégau was a great match!

For her entrée, my wife ordered the milk-fed veal, served with pan-seared sweetbreads and potato starch tortellinis filled with peas, carrots and fava beans. Alongside was a separate dish comprised of a carrot shell, stuffed with pea greens, peas, fava beans and carrots. Both plates were drizzled with a veal sauce that required three days of reduction. This was a stunning dish that paired well with the white Burgundy as well as the Châteauneuf.




For my entrée I could not resist ordering the American Wagyu filet, seasoned with sea salt and pepper and drizzled with a three-day reduction Bordelaise sauce. Served alongside the beef was a leek that was steamed and then pan-seared, dressed with a hazelnut Sherry vinaigrette. On the same plate was beef tongue roulade, while on a satellite plate was beef tongue vol-au-vent. This was a spectacular dish that achieved flavor on so many levels. With the Pégau it was a match made in heaven!

The birthday girl was treated to Guy Savoy's classic chocolate fondant, dark chocolate ganache, crunchy praline and chicory sauce. Perfectly executed by Pastry Chef Joie Griego and her team, it was absolutely delicious. The dessert was well-paired to the 1985 Kopke Colheita that we ordered based upon the recommendation of our sommelier. He also offered me a complementary splash of the 1966 Kopke Colheita, which was very impressive (but unfortunately consumed before I could record a note with any degree of detail).

Provided with chocolates and pastries to take home, we subsequently were treated to a tour of the restaurant's immaculate kitchen, which includes a private Krug Champagne dining area. What a treat it was for us, especially being able to meet Chef Costagliola and thank him for our marvelous dining experience!