From childhood to his first apprenticeship
Savoy looks back on his apprenticeships with his various teachers, starting with Louis Marchand in Bourgoing-Jallieu, then Jean and Pierre Troisgros in Roanne. He talks about what drives him and his capacity to constantly innovate.
His daily life
Savoy invites us to explore his daily life in his restaurants where, rather than counting the hours that pass, he prefers to rely on teams of which he is, as a rugby enthusiast, the coach and the captain. He recounts how he was filled with tears of emotion when he learned that he had won his third Michelin star.
Paperback, Flammarion Edition, 270 pages.