Elaine Sciolino of the NY Times offers an early look at the new restaurant, located on the top floor of the one time mint. The old location will become a seafood venue, and there will be a cafe in the courtyard of the new building.
For Mr. Savoy’s 35 chefs and kitchen assistants, of course, the best thing about the new space is the kitchens. Every piece of equipment, from the copper pots to the mirrored plancha grill, is new. The kitchens are at least three times larger than the ones on rue Troyon, with huge windows, some of which even offer views of the Seine and the Louvre.
“I’ve worked with Savoy for 26 years, mainly in a corridor in the basement,” the executive chef Laurent Solivérès said. “This is the first time in my life I’m working in daylight. Everyone in the kitchen comes in smiling. Every day feels like Christmas.”