An amazing repeat experience at Guy Savoy last Saturday. So glad to see that the third star has not made them complacent. In fact, they have added some new features including a bread master who serves a different type of bread with each course...a little over the top, but for some of the dishes, the match-ups were great (pain de siegle with the sublime single oyster appetizer).
Anyway, I had been at Guy Savoy last year, same time, and had shared a five hour tasting menu dinner with my father. We splurged on a Margaux 1991.
This Saturday, my dad asked the sommelier if he remembered us -- he said "Of course...". I thought, "Nice of him to play along and say he remembers us, it adds to the experience that much more..." And then the sommelier amazed me (causing me to choke on my amuse bouche of baby grilled squid) -- "You had the Margaux 91 last year -- would you like something in the same vein tonight?"
How did he do that? Database is the obvious answer -- but it was really well done and if nothing else won my undying loyalty to what I consider one of the best, if not the best, restaurants I have ever been to.