A mountain of skinny, crispy fries adds drama to the plate. Unlike thick-cut fries, which are traditionally fried twice, shoestrings are fried only once.
A leek, carrot, and celery mirepoix, cooked until tender with white beans, gets a crisp, crunchy texture and rustic flavor from a garlicky bread-crumb topping.
His eponymous restaurant in Paris already has three Michelin stars, but that’s not enough for Guy Savoy. With his 18-month-old Las Vegas place, he’s aiming to conquer America, too.
