©
Camemberu: Guy Savoy at Marina Bay Sands
©
Camemberu: Georges Tov, General Manager of Restaurant Guy Savoy
©
Camemberu: My friend's selection of cookies and macarons
©
Camemberu: My selection from the dessert trolley
©
Camemberu: Guy Savoy's dessert trolley: The thing that lights up every diner's face at the end
©
Camemberu: Tea-infused milk chocolate "finger" raspberry sorbet
©
Camemberu: Dessert Amuse
©
Camemberu: You will be spoiled by the lovely breads!
©
Camemberu: Pan-seared duck breast with black currants, turnip and yuzu
©
Camemberu: Summer vegetables, cod brandade and black pepper "croustillant"
©
Camemberu: Atlantic cod with Sauce "Poivre Noire" Façon Guy Savoy
©
Camemberu: Oyster with a sweet onion royale, crisp rice, and oyster-dashi bouillon
©
Camemberu: Oyster in gelée
©
Camemberu: Shaved young vegetables with ocean herbs and oyster vinaigrette
©
Camemberu: Surprise!
©
Camemberu: Amuse bouche from the TGV menu
©
Camemberu: A full fougasse for us to enjoy with the house butter (both salted and unsalted), fleur de sel and cracked black pepper
©
Camemberu: Joselito Gran Reserva, carved
©
Camemberu: Waffle with parmigiano cheese and black pepper
©
Camemberu: Guy Savoy guests get this rolled up to their tableside
©
Camemberu: Jamón Ibérico de Bellota Joselito Gran Reserva - acorn-fed Iberico ham
©
Camemberu: Canapé: Foie gras Terrine with truffle vinaigrette with crispy crunchy bread
©
Camemberu: This is the mood lighting you get at Guy Savoy