The MICHELIN Plate : good cooking
Fresh ingredients, capably prepared: simply a good meal.
Very good standard.Excellent wine list.
Outside dining available
Private dining room
The Royal Savoy hotel was one of the favoured haunts of the Spanish court. The brasserie’s culinary focus is on Marc Haeberlin’s highly enticing menu that features dishes such as pâté royal en croûte, goose foie gras, and a mousseline of crayfish from Lake Geneva, as well as seasonal recipes such as hare à la Royale with beetroot origami. The many dishes (sole, veal ribs etc) carved and prepared at your table add a final flourish to the dining room. A truly chic experience!
- MICHELIN guide inspectors
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