Here is a whole range of house and seasonal classics, to give you a little taste of Guy Savoy. The menu will be a bit unbalanced, but I can't let you miss the white truffle season, some house classics and my own particular favourites. It will be a sampling menu.

I retain the little joyful qualities and individual delights, the essential taste of the product, brought to the fore by its texture and flavours. Be careful not to overdo it on the rolls that we bake in house twice a day if you want to move from one discovery to another all the way to the end! Why are they so delicious? They are made from whole wheat flour or lightly roasted rye, giving them their wonderful taste and colour.

So now here is a rather fanciful menu, garnished with a few tasty asides and some of my particular passions.

A few little bites… prologue to intoxication…
On the cold side, blanc de volaille de Bresse simplement poché, jus de viande, crème de champignon, assaisonné à l'huile de ciboulette
Bresse chicken breast, simply poached, with meat jus, mushroom cream and chive oil.

Petits médaillons de foie gras de canard au sel gris et gelée de canard
Little medallions of duck foie gras with unrefined salt and duck jelly This is one of the great classics of our restaurant, marinated in sel de Guérande - it is served raw, simply "cooked" in salt.

On the hot side, ravioles de Royan farcies au fromage de chèvre et Comté avec un peu de persil frit, assaisonnés à l'huile de ciboulette.
Royan ravioli stuffed with Comté and goat's cheeses with fried parsley and chive oil.

Huîtres en nage glacée
Oysters in jellied broth
I love oysters and there is a part of them we never get to keep - if we do end up eating it, it can only be done clumsily - and that is the oyster water, which has a wonderful flavour. How can we enjoy the taste without the inconvenience? In this dish, the water is turned into a jelly in order to give it consistency. In the shell there is an oyster purée, lightly enriched with cream, which covers the base of the shell; the raw oyster is placed on top and then the jelly is poured on, followed by a little chopped sorrel for a note of acidity, lemon, pepper, and that's it.

Thon "toutes saveurs", jus au gingembre
"All flavours" tuna with ginger jus
Tuna is a perfect match for a Chardonnay, a white Burgundy or a Condrieu. It is quickly seared to retain all its moistness, encrusted with a whole range of flavours. It has been coated with a "breading" that contains all the composite flavours of these white wines: chopped dried apricot, chopped grapes, pine nuts and herbs - sage, chives, flat leaf parsley - all the tastes I pick up on when I drink a white Burgundy. And to enliven it all, a simple ginger jus.

Poêlée de girolles
Sauté of chanterelles
The chanterelles come from the Sologne region, accompanied by poivrade artichokes, snow peas, and on top, a very thin little potato galette and some Spanish ham, from those famous Iberian pigs raised solely on acorns; the chanterelles stand up perfectly to the slightly sweet acorn taste. In fact in nature they grow in practically the same spots!

Why the crispy potato cake? Because we're dealing with soft foods: the chanterelles are soft, as is the ham in its own way. So we have to add a crunchy note, since there is an element that is too-often forgotten when it comes to taste: the physical component. Let me explain: once again, it goes back to childhood. If you've been out sledding all afternoon, above and beyond the smell and taste of hot chocolate, what is going to make you happy? The feeling of warmth, because it's cold outside. Just like the sorbet you have in the summer when it's 35° C outside. Before you even ask yourself if it has a good raspberry flavour, the initial pleasure, the first feeling of well-being that you experience is the sensation of cold. That's why, aside from temperature, I am trying more and more in my dishes to provide different "mouth feel," for instance by punctuating something soft with something crunchy. Hence the potato galette with the chanterelles, so that in addition to the flavours experienced by the taste buds, there will be other pleasures - physical ones - that come from texture. The crispiness provides contrast and other sensations. It is too simplistic to limit oneself solely to tastes. We can delve further into the areas of temperature and consistency to create "sequences" of sensation that are both successive and unified.

Then come two soups

Soupe de potiron et truffes blanches
Pumpkin soup with white truffles

Soupe d'artichaut à la truffe noire, brioche feuilletée aux champignons et beurre de truffes
Artichoke soup with black truffles, flaky brioche with mushrooms and truffle butter

"While you can close your eyes and savour these two sublime soups with delight, I also love the juxtaposition of the rustic and the elegant in our presentation of the pumpkin soup. Imagine an enormous pumpkin as a tureen, with a big silver ladle dipping into the sun-coloured liquid, the white truffles lovingly and generously grated over top, a promise of the pleasure to follow."

As for the artichoke soup with black truffles, Guy Savoy explains how to derive the greatest pleasure from this black diamond. "Black truffles do not have a pleasant consistency. Toasted bread, butter, coarse salt and a few slices of truffle are exceptional taste-wise, but physically the truffle's texture bothers me unless I can make - this is inelegant, but too bad! - a kind of purée in my mouth. If you crush it as you would an ortolan and you're not afraid to chew it, to reduce it to mush, you'll discover more flavours. The more you chew, the more it loses its grainy texture and releases its full sensual delight in your mouth. Therefore, we have 'chewed up' our soup to draw even more pleasure from it.

As a main course
We have chosen a casserole of game and cabbage that has no other juice except that of the game with wood pigeon, mallard and pheasant. Then a bit of mushroom and a nice slice of sautéed foie gras placed on top. Guy Savoy has thus captured all the flavours of the hunt in the most natural way.

At the level of desserts
Guy Savoy tends towards a "one product" approach. He likes to choose a seasonal product to which he gives all sorts of twists using various temperatures and consistencies.

• Milk flavours - fresh white cheese flavoured with lemon zest, topped with white cheese sorbet and milk jam tuiles. At the last minute, a mango coulis and some Japanese pearls are added.
• Apple flavours - sorbet, compote, crispy apples…
• Pear and lemon flavours - lemon sorbet flavoured with cloves, crème brûlée flavoured with lemon, pear coupe, pear marmalade flavoured with lemon, light cream and lemon zest…

Desserts are sweetened very little. "I often say that sugar is the least expensive flavouring. Adding sugar is easy! That doesn't take much skill. But bringing out the flavour of the pear, apple, lemon… that requires more thought!"

Guy Savoy's cuisine is cooking unmasked: the authentic flavours of products in their pure state, elevated to their full potential.