R E S T A U R A N T G U Y S A V O Y P R I V A T I S A T I O N S

R E S T A U R A N T G U Y S A V O Y P R I V A T I S A T I O N S

Restaurant Guy Savoy Restaurant Guy Savoy, ranked amongst the very best in every gastronomic guide, is located in Monnaie de Paris, spread across six 18th century salons offering views onto the Seine, the Louvre, the Pont Neuf and the Institut de France. Here architect Jean-Michel Wilmotte envisaged a setting at once restrained and contemporary, where works of art stoke the fires of modernity and where the dining table becomes a veritable theatrical stage, focusing and capturing light. Guy Savoy s dining room is one of conviviality, warmth and impeccable service, where the cuisine expresses the sensitivity of a chef wholly at ease in this modern era: Artichoke soup with black truffle and layered truffled mushroom brioche; Red mullet swimming in the sea ; Millefeuille à la minute with Tahitian vanilla As Guy Savoy puts it, Cuisine is the art of instantly transforming produce rich with history into joy. 2

Ranked among the greatest in all major restaurant guides Best restaurant in the world, La Liste 2017, 2018 et 2019 3 Michelin stars 5 Gault & Millau toqies 4 Coqs in the Bottin Gourmand 3 Assiettes in the Guide Pudlo «Best Tables in Paris» in the Guide Lebey 3

Map of the restaurant Restaurant Guy Savoy comprises six distinct salons of varying capacities. The Interior Architecture, the Artwork, and the View The restaurant s interior architecture is the brainchild of Jean-Michel Wilmotte. A number of artworks are on display throughout the salons, works either belonging to Guy Savoy himself or on loan from François Pinault (the Pinault Collection). 4

Option 1: Private hire of the entire restaurant for a seated meal With sufficient prior notice the restaurant can be hired in its entirety for a seated meal at lunch or dinner, including on our days of weekly closure. Inclusive prices (based on 80 guests): - For lunch: 30,000 incl. of tax - For dinner: 55,000 incl. of tax - For numbers exceeding 90 guests, a 350 supplement per additional invitee is applied (limited to our restaurant s capacity) This price comprises a menu created by Guy Savoy, tailored to your guests, with wines specially selected by our head sommelier Sylvain Nicolas. Throughout their time at the restaurant, guests are at liberty to wander through the many salons to admire the architecture and artworks: as Guy Savoy would have it, one must feel at home when dining! 5

Option 2: Private hire of the entire restaurant for a gastronomic cocktail reception With sufficient prior notice, the restaurant can be hired in its entirety at lunch or dinner for a meal conducted in the style of a cocktail reception, including on our days of weekly closure. The reception takes the form of a gastronomic journey throughout the restaurant s various salons, each of which plays host to its own tasting post. The entire restaurant staff is engaged in the journey to bring characteristic warmth and conviviality to the event. Inclusive prices (based on 80 guests): - For a lunch reception: 30,000 incl. of tax - For a dinner reception: 55,000 incl. of tax - For numbers exceeding 80 guests, a 350 supplement per additional invitee is applied (limited to 90 people) This price comprises a Cocktail Menu created by Guy Savoy, with classic dishes from our menu and bespoke creations for your guests, with wines paired to each dish. 6

Option 3: Private hire of the entire restaurant for a cocktail reception in the dining room and kitchen With sufficient prior notice, the restaurant can be hired in its entirety at lunch or dinner for a meal conducted in the style of a cocktail reception, held both in the dining room and the kitchens of the restaurant, offering guests the opportunity to converse and interact with our kitchen brigade at work. This facility is available on our weekly days of closure. The reception takes the form of a gastronomic journey where guests wander freely to tasting posts spread across the restaurant s salons and kitchens where our chefs are to be found at work. The entire restaurant staff is engaged to facilitate conversation and to foster the uniquely convivial atmosphere of these events. Inclusive prices (based on 80 guests): - For a lunch reception: 35,000 incl. of tax - For a dinner reception: 65,000 inc. of tax - For numbers exceeding 80 guests, a 350 supplement per additional invitee is applied (limited to 110 people) This price comprises a Cocktail Menu created by Guy Savoy, with classic dishes from our menu and bespoke creations for your guests, with wines paired to each dish. 7

Monnaie de Paris -11,quai de Conti - 75006 Paris -Tél. :+33 (0)1 43 80 40 61 -Fax :+33 (0)1 46 22 43 09 Contact : reserv@ guysavoy.com 8

Example of a menu created for a recent private event Menu Amuses bouches Blue lobster cooked in cold steam Skate cooled with caviar, Breton-style ragoût Roasted and stuffed red mullet, land and sea jus Artichoke soup with black truffle, layered truffled mushroom brioche Variations on Veal, jus en croûte Citrus All Black Wines paired by our head sommelier Sylvain Nicolas Champagne Guy Savoy Chassagne-Montrachet Les Chenevottes 2011, Thomas Morey Côte-Rôtie 2012 Domaine Patrick Jasmain Jurançon Au Capcéu 2012, Domaine Larredya 9

Exemple d une carte-cocktail «salle et cuisine» composée récemment Tray-service or plated, served in the salons - Parmesan waffles with truffled butter - Iced poached oysters, concassé of oysters, granité of seaweed and lemon - Skate cooled with caviar, Breton-style ragoût - Whole poultry and mushroom pie - Artichoke soup with black truffle; layered truffled mushroom brioche - Seared duck hearts, mignonnette pepper and chives - Whiting and salmon roe with lemon cells - Suprême of Bresse chicken, foie gras and artichoke, truffled vinaigrette - Pan-roasted monkfish façon macaronade - Tomato - Myriad of young peas - Suprême of Bresse chicken with lemongrass - Confit glazed leg of Bresse chicken - Bellota-Bellota Jabugo ham Kitchen Workshops, in the kitchen - Salmon frozen on ice, hot consommé, lemon pearls - Whole pollack and summer vegetables and a delicate aïoli - Croquette of beef paleron and mushrooms - Stuffed mushroom cups, bone marrow and oxtail - Colours of caviar - Barbecued red mullet - Cheese stall: fresh and matured cheeses Seasonal fruits Desserts - Chocolate fondant with praline crisp and chicory cream - Grapefruit terrine with tea sauce - Strawberry Îles flottantes - Millefeuille à la minute with Tahitian vanilla - Pink praline layered brioche - Chocolate pie - Sweet boxes: marshmallows and macarons - Clafoutis of cherry - Sweet trolley: desserts of yesteryear 10

The reservations process Once you have decided upon the date of your event, we invite you to discuss your preferred options (specifying, where possible, the desired number of guests) by contacting us at the following address: reserv@guysavoy.com. We will furnish you with current menus, allowing you to ascertain which best corresponds to your requirements. To confirm your reservation you will be asked to complete a bank guarantee by filling out the online form on our website, or alternatively direct payment of deposit is accepted. Location of the restaurant Restaurant Guy Savoy Haute cuisine française & cadre élégant 11

Useful information - All of our menus are available to view on our website, along with photos of individual dishes and our various salons. In addition, we can provide a link to our online photo gallery on request. - Should you wish to offer a gift to your invited guests we have a number of suitable choices, among them books by Guy Savoy, tableware from our Human Collection range and brioches from our Goût de Brioche boutique. - Valet parking is available. - Restaurant Guy Savoy can be found on Twitter, Facebook and Instagram: @guysavoy For further information Christophe Leboursier and his team. +33 1 43 80 40 61 reserv@guysavoy.com Copyrights : Laurence Mouton, Olivier Bénier, DR. 12

, Monnaie de Paris, 11 quai de Conti, 75006 Paris tel : +33 (0)1 43 80 40 61 fax : +33 (0)1 46 22 43 09 S A L O N S P A R T I C U L I E R S, V O I T U R I E R r e s e r v @ g u y s a v o y. c o m w w w. g u y s a v o y. c o m Document updated in December, 2018