Guy Savoy and Pizza Gabriel create squid ink masterpiece

Within the steel and marble expanse of Guy Savoy’s kitchens, an unlikely but luminous collaboration has taken shape. The chef, dressed in his customary white, stands alongside Gabriel, the virtuoso behind Pizza Gabriel, as they present their shared creation: a pizza of striking visual drama, its crust rendered entirely black by squid ink, its surface alive with flickers of green from spinach and chartreuse from sea beans.

The dough itself sets the tone. Built upon a foundation of squid ink, it announces itself as something removed entirely from the everyday. Beneath its surface lies a purée of mushrooms, earthen and deep, which gives way to a precise composition of girolles and cèpes, those prized wild fungi that appear only in their seasons. Where convention might suggest restraint, this pizza embraces abundance with intelligence: ribbons of squid tagliatelle add texture and visual contrast, their pale ivory against the noir base creating an almost architectural precision.

A sauce pil pil, warm with Espelette pepper, brings a whisper of heat and complexity, while the final garnish of salicorne, that mineral sea vegetable with its delicate saltiness, anchors the composition in the language of fine dining. Each element serves not decoration but purpose, each texture distinct from the next.

What emerges is neither pizza nor plated dish but something newly imagined: a collaboration between two chefs working in different traditions yet speaking the same language of precision, seasonality and respect for ingredient. The photograph captures the moment of presentation, two hands offering up the work as a gesture of generosity rather than showmanship.

Imagery courtesy of Guy Savoy (@guysavoy).