Masterchef S01 ep3: Guy Savoy, Savoy Restaurant, [Paris]

Interview with guy Savoy

Rostropovich comes here very often. I design a special menu card each time he comes. The first time he came he ordered the veal kidney. The waiter asked him if he liked it rare, medium or well done, and he replied "Do you believe that when I am playing for 300 people I ask them the way they want me to play?"

 

19.18
The first job of a Restaurateur is to get the room full with people smiling.
People are not smiling in the streets.
Restaurants are the only places where people from all over the world come to
meet, talk and smile.
Restaurants are the only civilized place on the planet.

19.57
KM - A grand chef is the sum of all his experiences.

20.03
I learnt things consciously or unconsciously from all the great Chefs I worked
with.

20.16
From Lasserre I learnt about great organization, leading a brigade, a superb
technique and

20.30
all the great dishes of French Cooking.

20.39
And I learnt the same thing when I was with my mother, that great food could
be made from humble ingredients –

21.00
Mackerels, pumpkins, codfish, vegetables.

21.15
Its a way of expressing my life, I cannot say if its art.

21.24
The technique I learnt, my sensibility, my passion, my body, what I feel inside.

21.39
KD – What is Art for you?

24.44
Art is everything to me. It’s everything that participates to make me feel happy.

Jewellery Theatre Carravaggio

22.03
When I arrive in the morning I am on my own planet.

22.14
This is my taste - the art on the wall, the interior space, the tables & settings,
everything I have chosen.

22.24
It's a place that I designed to be well.

22.27
KM – What is the difference from 10 years ago to today?

22.34
Today I don't want to show my technique.

22.38
I want to go to the essentials of the produce.

22.46
You do your job very well when you know your technique so well that you can
forget your technique.

23.02
When I first started as a Chef, I needed to show what I learnt from the others.

23.11
It was a need to be able to show that I could do what the others could do.

23.18
KM – you had to prove yourself?

23.28
Yes

23.27
Today technique must serve me, but technique is not enough,

23.41
And you can't make up for your sensibility.

23.48
I do the product with the juice of the product itself.

24.02
I do a veal by itself, and with just the taste of the veal liquid.

24.11
Very few reductions.

Jewellery Theatre Carravaggio

24.12
KD – Ah, so you're not doing much reduction right now?

24.16
Very rarely

24.17
KD – Why?

24.26
I make the juice with a little water without reduction.
When you make a juice with a lot of water, you have to go through a long
reduction.
So now I use just the juice with just a little bit of water. It’s very simple.

24.49
KM – But this is not very French!

24.52
More and more, great cooking is simple and essential.

24.59
KM – But in normal Haute cuisine, everything is preparation. So when you do
the cooking its quick- boom!

25.07
Today each preparation is made "a-la-minute" [at the last minute].

25.09
KM – So this is how you do it now?


Jewellery Theatre Elements

25.11
Right now in the kitchen, all the pots are empty.

25.23
My role is to search for and find the best foie gras,

25.24
The best chicken breast, the best carrot and attract the best clients.

25.39
Each supplier is a personal friend, otherwise I cannot work with them. I need to
rely on them.

25.56
We know here 98% of the customers coming in.

26.01
KM – You know them all?

26.02
This lunch, we know everybody.

26.04
KM – They come here regularly.

26.07
KM – What are some of the funny stories, which happen here because a
restaurant we know is the theatre? What are some of the interesting plays that
happen here?

26.19
Rostropovich comes here very often.

26.27
I design a special menu card each time he comes.

Jewellery Theatre Fairytales

26.34
The first time he came he ordered the veal kidney.

26.45
The waiter asked him if he liked it rare, medium or well done?

26.51
And he replied, "Do you believe that when I am playing for 300 people

27.01
I ask them the way they want me to play?"

OFFICIAL WEBSITE:Guy Savoy, Savoy Restaurant, [Paris]