BOOKING 23, rue Bayard 75008 Paris - Tel: 01 47 23 46 98
Cadre chic pour cadre terroir

In 1961, Gabriel Savy purchases the restaurant, expanding it with a second dining-room and modernizing a more functional kitchen. To the menu, he adds specialities from the Aveyron region and creates the chef’s own emblematic dishes. He steadily builds up links with renowned retailers and gives the restaurant its rustic-chic mood.
In 2000, Lionel Dégoulange takes over the direction of the Savy, developing customer and supplier loyalty, forever researching into better produce: cooked pork meats from Le Cantal, Aubrac de Laguiole beef, fresh fish delivered from Guilvinec (Brittany). He ferrets in person in Rungis and, being a skilled huntsman, introduces onto the menu many dishes of game.

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