By Peter Townson/Staff Reporter
Doha will welcome one of the world’s most highly renowned chefs later this year as Guy Savoy opens his latest signature restaurant at the Pearl-Qatar.
Guy Savoy will open the Restaurant Guy Savoy at the Pearl-Qatar by the year-end
The three Michelin starred chef is bringing the restaurant to Qatar in partnership with the Qatar Luxury Group, and he spoke to Gulf Times yesterday about what made this the right destination for his next venture.
“Qatar is like a small world, there is so much growing here and development in sport, art, culture and now food,” he noted.
“I wanted to work with Qatar Luxury Group as we share the same philosophy – everything they do is about being the highest quality,” he said, adding “they work in different areas and wanted to develop in a new way, gastronomy.”
Savoy, who was awarded the officer of the legion of honour by the French president in 2009, has earned three Michelin stars annually since 2002 and has opened restaurants in Las Vegas and Singapore as well as three other locations in Paris.
“Qatar was a natural choice for my next restaurant and my first in the Middle East. The country is booming and fast developing into the most happening destination in the region and I’m truly delighted to be here. Each of my restaurants is a reflection of myself; inspired by my first in Paris and offering the same experience internationally.”
He explained that the restaurant will offer the same menu as Paris following its opening, but that it will evolve to offer dishes inspired by local cuisine and produce, in the same way that his other restaurants have.
“I always present dishes inspired by the place, and I am very interested to learn about the local authentic food culture,” he said.
Savoy explained that he had been inspired to start cooking by his mother after watching her transform ingredients in the kitchen “by magic.”
“Like every child I wanted to do magic, and I still think that I am doing magic today!” he said, adding “it is important to have the best training, and with passion and hard work you can achieve anything.”
Savoy noted that while there may be challenges associated with securing the produce for the restaurant, he is excited with the local markets he has visited and he is looking forward to working with local suppliers in the future.
The renowned chef described his style as simple, French cooking, focussing on one product for each dish.
For instance some of his most celebrated dishes use one core ingredient in a variety of styles. “I like to use one item and show different consistencies, different styles and sometimes different temperatures,” he explained.
“Food is important but not sufficient,” he stated, arguing “a meal is a piece of life, you need good food, good service, good décor and a nice atmosphere.”
“I want people to have a good time – that is the most important thing to me,” he said, “the first bit of magic happens in the kitchen, and then the second bit of magic is in the dining room with the transformation of the guests.
“If they do not have a good time, then I do not think I have done my job properly,” he explained.
Savoy has been working on opening a restaurant here for the past two years, and is excited about the prospect of welcoming local customers in Qatar. He explained that he has a number of Qatari guests who visit his restaurant in Paris, and he is looking forward to learning more about their culture and their cuisine.
Despite Savoy’s international success, he admitted that the global financial downturn has affected the fine dining market.
“The crisis has been noticeable, but there are more restaurants around the world,” he said, adding “maybe this is the solution – people want to have a good time, and for a few hours, fine dining can provide a good time, where everything is done for the guests.”
Although no date has been set, the restaurant will be open in Qatar by the end of the year, and Savoy is excited about the impending launch. “If I didn’t like this city I wouldn’t open a restaurant here – I love Doha, it seems like a small world with so many things to see,” he said, “it is a new challenge for me and I only do challenges in special cities.”