“For me, it’s a marvelous fairy tale,” explains Savoy when asked about his passion for this profession. “Cooking is the art of lifting food from the merely edible to the realm of pleasure,” he says with a smile, staring deep into my eyes. “Go on,” I quickly and curiously insisted. He continues describing this love affair illustrating, “cooking is about transforming matter into joy. Products are made in a limited time, consumed within an equally limited time, and provide pleasure very rapidly.”
Suddenly, the “clear iced poached oysters” and chilled wine appeared at the table set for two. Followed by his “blue lobster raw-cooked in cold steam,” and then a taste of “caviar and potato pebbles.” And we lived happily ever after.
I snapped out of his kingdom and the romantically narrated fairy tale back to reality. Yet reality was a fairy tale indeed for me with Savoy in Paris. As another satisfied guest of Guy Savoy stumbles onto the streets, grinning from the experience, I remember to collect myself for the next two chefs.