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The Long Game: Guy Savoy

MAD Long reads | Digest

At 70, Guy Savoy is still cooking, still at his flagship restaurant in the Monnaie de Paris every night it is open, and perhaps most remarkably, still effusive about the joys of the profession.

What René Redzepi did next

The Financial Times

The Noma chef on changing the world, innovating relentlessly and learning to stop being angry. “If you want to be part of changing food, be part of changing people that are in food.”