One of the hottest chefs in Europe, Guy Savoy has (in our opinion) a slight edge over his nearest rival, Michel Rostang , though Ducasse surpasses them both, at least in media coverage. Though the food is superb and meals comprise as many as nine courses, the portions are small; you won't necessarily be satiated at the end. The menu changes with the seasons but may include a light cream soup of lentils and crayfish, duckling foie gras with aspic and gray salt, and veal chops with truffle-studded mashed potatoes; or sea bass grilled in a salt shell and served with a sauce of sweet herbs. If you come in the right season, you may have a chance to order masterfully prepared game like mallard and venison. Savoy is fascinated with mushrooms and has been known to serve a dozen types, especially in autumn. An example includes a pan-fried combination of mussels and wild mushrooms.