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Savrine

A world-class fine dining institution built on legacy, family, and quiet power.

Savrine is a reservation-only fine dining restaurant founded in 2013 in Rivermont, Signi. Known for its graceful restraint, generational story, and precision-crafted tasting menus, Savrine is widely regarded as one of the most prestigious culinary destinations in the country.

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Elegant, visible, and protected—Savrine is open to the public eye, but not to the public itself. Entry is restricted to those with reservations, referrals, or longstanding patron status. The restaurant is luxurious but never loud; it is presence, not performance.

Founding & Vision

Savrine was founded by Sophie Savrine in collaboration with her family. Though Sophie is the public face, the restaurant was a collective effort involving her older sister Nadia, older brother Aaron, and parents Lucien and Vivienne Savrine.

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Built from the ground up by a working-class family with limited means, the restaurant began as a vision born in a small Tremont kitchen and matured into an elite dining space known across Signi.

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Savrine is rooted in family—but operates with the flawless rhythm of a legend.

Locations

Savrine exists only in the 12 most culturally and economically prestigious states of Signi:

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  1. Lakeview

  2. Harland

  3. Rivermont (flagship)

  4. Eastmount

  5. Greendale

  6. Evergreen

  7. Tremont

  8. Fernhill

  9. Heartfield

  10. Stonehaven

  11. Millwood

  12. Baywood​​​

Savrine

Savrine (1).png

Name: Savrine
Type: Fine Dining Restaurant


Established: 2013
Founder: Sophie Savrine


Parent Company: House of Savrine
Headquarters: Rivermont, Signi


Current Valuation (2025): $98 million
Ownership: Privately held; no outside investors


Managed By: The Savrine family and a hand-picked executive team
Flagship Location: Rivermont


Other Locations:Lakeview, Harland, Eastmount, Greendale, Evergreen, Tremont, Fernhill, Heartfield, Stonehaven, Millwood, Baywood


Reservation Policy: Invitation or referral only; walk-ins not permitted


Cuisine Style: Seasonal tasting menus (7- and 11-course options), focused on emotional experience and aesthetic restraint

​​​Each location retains Savrine’s design language and operational code but may vary in menu and layout to reflect its region. No franchises, no licensing. Every Savrine is managed under direct family supervision or by appointed stewards personally trained in Rivermont.

Location & Architecture

Savrine’s flagship sits in the cultural heart of Rivermont, in an open, publicly visible district known for quiet elegance. Its exterior is marked by curved architecture, brushed stone, and a discreet gold plaque by the front door that reads simply:

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SAVRINE

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There are no gates, but there is security—subtle and ever-present, both at the front and rear of the building. Guests are welcomed by name and guided to their experience without delay or disruption.

Design & Atmosphere

Savrine’s interior is defined by dark marble floors, velvet seating in forest tones, curved walls, and soft, directional lighting. There is no artwork on the walls—a deliberate decision to eliminate distraction and elevate presence.

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Each table is spaced for privacy. Live classical music drifts through the space, performed by a trio near the wine vault. The temperature is precisely maintained. Scented air is regulated to the hour.

Dress Code

Guests

  • Formal or semi-formal only

  • Men: Tailored suit or tuxedo required

  • Women: Gowns, tailored suits, or high-end formalwear

  • Strictly prohibited: denim, sneakers, visible branding, casualwear

Staff

  • Hosts & Servers: Matte black formalwear with discreet gold lapel pins

  • Security: Black suits, earpiece communication, always visible but never intrusive

  • Kitchen: Tailored chef jackets with gold embroidered names; ivory aprons; polished black footwear

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Staff undergo extensive training in etiquette, discretion, and emotional intelligence.

Cuisine

Savrine serves a rotating 7- or 11-course tasting menu, with optional wine and spirit pairings curated by sommeliers trained in both classical and emerging pair philosophies.

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Signature Dishes Include:

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  • Butter-Poached Langoustine with White Tea Foam

  • Risotto Nero with Dungeness Crab & Smoked Garlic

  • Truffle-Crusted Cauliflower with Almond Velouté

  • Savrine Soufflé with Armagnac Cream

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Additional Selections (Seasonal Highlights):

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  • Caramelized Fennel Tart with Aged Sheep’s Milk Cheese

  • Sea Bream Crudo with Yuzu Pearls and Chili Threads

  • Charred Baby Leeks with Hazelnut Romesco

  • Molten Pistachio Cake with Cardamom Dust

  • Compressed Melon with Burnt Honey and Lime Salt

  • Wagyu Striploin with Bone Marrow Emulsion

  • Wild Mushroom Consommé with Black Garlic Oil

  • Pear Pavlova with Ginger Chantilly and Smoked Meringue

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All ingredients are locally sourced or imported under rigorous inspection. Bread service is optional and charged separately, featuring handmade loaves and house-churned butter infused with yuzu or smoked sea salt.

Philosophy

Savrine’s philosophy is not about showcasing technique—it’s about inviting presence. Meals are never rushed. Conversations are soft. Service is precise but personal. The kitchen is run with discipline, but the dining room breathes.

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"You’re not just here to eat. You’re here to arrive."
— House Savrine Motto

Cultural Impact

Savrine has become a beacon for cultural elites: a place where artists, leaders, entrepreneurs, and celebrated figures come not just to dine, but to mark a moment.

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It has been referenced in film, music, and literature. Private events are rumored to have altered the direction of companies, families, and careers—though Savrine itself never confirms anything.

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