Chiberta, Guy Savoy's Michelin-starred restaurant a stone's throw from the Champs-Elysées and the Arc de Triomphe

Looking for the kind of gastronomic experience Paris is famous for? We invite you to discover the high-flying cuisine that awaits you at Chiberta, Guy Savoy's signature restaurant that delights gourmets just a stone's throw from theArc de Triomphe and the Champs-Élysées. Nestled in an unassuming street, this Michelin-starred restaurant offers an intimate yet resolutely contemporary setting and a warm welcome. When you open the doors of Le Chiberta, you'll discover an address born of a passion for gastronomy and a love of sharing.

A true culinary artist, the chef's inspirations inspire him to push back the boundaries of gourmet pleasure while remaining committed to his mission. As a result, the majority of his products are sourced in France. From the kitchens of Le Chiberta, the chef turns the codes of French gastronomy on their head, bringing them up to date. Between this eco-responsible approach and his overflowing imagination in the kitchen, here's how this good Parisian address is establishing itself as a favoriteamong the capital's gourmets.

Here you have two choices. You can either be tempted by Chiberta's mouth-watering menu, or you can give Irwin carte blanche with a surprise tasting menu. Either way, you won't be disappointed! The entire menu is representative of the chef's universe, and defines audacity.

As an appetizer, the chard ravioli will immediately catch the eye, and we're delighted. Here, the vegetable is reworked in all its forms: a fresh chard chlorophyll pastry encloses the candied vegetable at its heart. This rests on a Swiss chard au gratin with a perfumed Parmesan milk that adds the explosive notes typical of this Italian cheese, without being too salty or overpowering the other flavors. It's enough to whet our appetites and get us excited about what's to come.

As for the dishes, we fell for the roasted Saint-Pierre served with a tartlet of barbecued and lightly grilled artichoke for a spicy taste. There's also an artichoke purée with Saint-Pierre salt, for which the fish bones are barbecued and smoked, then mixed with salt for flavor. The Saint-Pierre is topped with barigoule, an artichoke-based condiment. Once again, the vegetable is used in a variety of ways to create a complete culinary experience.

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For carnivores, you can indulge in the suckling pig, with several parts worked into the dish. This plate includes the chop, breast and mushrooms stuffed with a creamy pork sauce.

And don't go straight to dessert without stopping for cheese! You won't be disappointed. While the fine Parisian addresses have accustomed us to discovering fine references, Chiberta takes the experience one step further by revisiting the traditional cheese plate. We had the opportunity to sample a Sainte-Maure de Touraine ice cream, smooth and refreshing, with a touch of crunch provided by a Sainte-Maure tuile and curable topped with poppy seeds. Perfect for sunny days!

And now it's time for the sweet tooth's favorite part of the meal: dessert! And at Chiberta, there's no question of ending your meal without a finishing touch. If you'd like to think outside the box, don't missthe beet and pomegranate pairing. Composed of several layers, this plate reveals a beet candied in its own molasses, as gourmand as a candy, on top of which we find a lightly sweetened pomegranate pana cotta covered with fresh seeds that balance the whole. Irwin and his team use the pomegranate skins to make a powder that is sprinkled over the tiles, on top of which is a sheep's milk ice cream covered with a lemon gel that adds a nice touch of pep. A fabulous discovery.

The fine weather also inspired us to try the strawberry-jasmine. This is an astonishing twist on the pavlova that defies conventional wisdom. A strawberry-basil sorbet rests on a meringue case that hides a creamy jasmine at its heart, as well as strawberries in all their states: compote, pickles, jelly... and to break the sugar of the meringue, Chiberta has found an ingenious trick: a strawberry essence served alongside to rinse the palate!

As you can see, Chiberta is more than just a restaurant: it's a trueculinary experience. With its committed cuisine, overflowing passion for gastronomy and wonderful sense of sharing, it's no surprise that this fine address has become a favorite!

This test was conducted as part of a professional invitation. If your experience differs from ours, please mention it in the comments.