On May 20, 2026, under the Dome of the Institut de France, a hat slipped among the green clothes. The multi-starred chef Guy Savoy has been installed as a member of the Academy of Fine Arts, a first for French gastronomy. Behind the solemnity, a strong signal is being prepared.
Elected on November 13, 2024 as a free member in chair V, in succession to patron Michel David-Weill, the chef of La Monnaie de Paris sees his cuisine officially join the circle of the arts. It remains to be understood what this entry changes for the French table.
Guy Savoy under the Dome of the Institut de France
Under the Dome, permanent secretary Laurent Petitgirard led the installation session in front of numerous personalities. The academician’s sword was presented by Marc Ladreit de Lacharrière, who, according to Le Dauphiné, said a sentence that resonated in the amphitheater.
Because basically, the event marks the entry of French gastronomy into the same house as painting or music. , further summarizes the regional title about the journey of Guy Savoy, a child from Isère who became the symbol of a cuisine now perceived as cultural heritage.
Academy of Fine Arts, V armchair and French cuisine
The Academy of Fine Arts, a branch of the Institut de France, brings together creators divided into several sections and numbered seats. By entering as a free member in chair V, where Michel David-Weill sat, Guy Savoy became the first representative of the kitchen to participate in this collective work.
The chef has long defended the recognition of the table as a cultural expression, notably supporting the issue of the “gastronomic meal of the French” listed as a UNESCO intangible heritage. His election sums up this fight: confides Guy Savoy, quoted by Food et Sens. For him, this recognition concerns chefs as much as artisans and producers.
From the Monnaie de Paris to the Academy of Fine Arts
Born in Isère and trained by the Troisgros brothers, Guy Savoy opened his first restaurant at the age of 27 before moving to Monnaie de Paris in 2015. Three Michelin stars for twenty years, his establishment has often dominated La Liste, rankings which have established him as a major figure in haute cuisine.
His academic sword, fashioned by the Paris Mint as a boarding saber, a pot spoon and a hiking stick, sums up this trajectory. We read the motto there, reports Le Chef, reminding us that the French art of living is also played out on the plate.
Why is Guy Savoy’s entry historic?
He was the first chef admitted to the Academy of Fine Arts.
What chair does Guy Savoy occupy at the Academy?
He sits as a free member in chair V.
What is the link between Guy Savoy and UNESCO?
He supported the dossier of the “gastronomic meal of the French” at UNESCO.
