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Beyond the cuisine, this encounter was also an immersion into the French art of hospitality for the Savoy teams. Whether at La Tour or through a journey into our terroir, including a visit to Domaine de la Chalotterie in Seine-et-Marne, they had the pleasure of meeting Geoffroy Champin, our artisan butter and raw cream producer. During this workshop, they observed and took part in the traditional butter-making process, followed by a tasting. Chef Yannick Franques, taking a brief break from the kitchen, then led a countryside barbecue—an intimate moment of conviviality, sharing, and simplicity.
This Paris-Helsinki gathering was a milestone in our history with Savoy Helsinki and, more broadly, with Finland. It will remain etched in our memories as a magnificent celebration of gastronomy and the deep connections that unite lovers of fine cuisine across the world.
A heartfelt thank you to our teams and partners—Air France among them—for contributing to the success of these two days, and to our guests for joining us in this unforgettable experience.