Guy Savoy chases down—and nails—details that diners and lesser chefs don't know exist. The finest points of gastronomy and service are weighed heavily here. Extreme pampering is happily digested in the moment—and during post-prandial pondering. Paris architect Jean-Michel Wilmotte's monastic exoskeleton positions Savoy's cuisine in the spotlight. Aiding in that effort is a beefy 2,000-bottle wine list. We're pleased to find that Nouvelle Cuisine lives on in Savoy's competent hands.