\"Cook\" is the title that Guy Savoy likes to give himself, though the chef is at the helm of four Parisian kitchens, including his eponymous 3-star gourmet restaurant. He is very attached to his terroir, his producers and his culinary principles, which he calls his \"base.\" He has also become an international [...] ambassador of French cuisine through the education of young, foreign talent in the kitchens of Guy Savoy Restaurants abroad.
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