Le Cirque 2000
AS FEATURED IN...
From the From the May 2008 Food & Wine Go List
Famed three-star chef Guy Savoy hired architect Jean-Michel Wilmotte to overhaul the look of this nouvelle cuisine icon just off the Champs-Elysées. Now, severe black walls and chairs contrast with the red abstract paintings. The menu has also been updated: Gilles Chesneau, who worked at Savoy's eponymous restaurant, prepares modern French dishes such as gingery carrot soup with langoustines.
We loved: Duck and foie gras terrine with quince confit and waffles.