Las Vegas: Guy Savoy

When in Vegas, only Tasting Menus will do – let the peasants and peons line up for their precious “buffets”. I went for the ultimate, one that bore a world renowned chef’s namesake, completed with truffle, foie gras, lobster, and caviar. A three hour journey of gastronomy prowess, this may be the most visually stunning show in Vegas where you will also leave with a satisfied stomach.

A chef that needed no introductions, but I’ll do it anyways. Guy Savoy is a world renowned French chef. His flagship restaurant in Paris garnered three Michelin stars and had appeared multiple times in The World’s 50 Best Restaurants list. Guy Savoy Las Vegas is one of the few other eponymous restaurants outside his flagship Paris establishment. In short, this is not a restaurant to be taken lightly…

The restaurant was located in a quiet wing in Caesar’s Palace. Upon arriving in the modern, almost minimalist room, I was introduced to two tasting menus along with an A La Carte menu: a Signature Menu which offered some of Savoy’s signature dishes, and an Innovation Menu which featured some of his avant garde creations. I went for the latter.

Without any prompting, the waiter offered a choice of champagne, bread from an extravagant trolley (not pictured), and four amuse bouche.

Amuse Bouche 1 – Foie Gras with Toast

Amuse Bouche 2 – Parmesan Waffle

Amuse Bouche 3 – I forgot what this was, some kind of tomato egg soup. The sun dried tomato was delicately amazing.

“Concassé” of Oysters, Seaweed, Lemon Granité – The fresh oysters were cut bite size to highlight the texture.

Langoustine in Cold Steam – A head turner, the langoustine was half hidden in a mist of steam spewing out from the dry ice hidden underneath the dish. Very impressive looking.

When it ran out of steam, the fresh, raw langoustine was mushy and served at room temperature.

Asparagus, Caviar and “Fresh” Cheese – A dish that could earn its place in a modern arts museum, my eyes were immediately fixed on the generous portion of caviar. The caviar itself tasted luxurious and its saltiness added just the right touch to the beautifully cooked asparagus and the sour homemade cheese. The dollops of caviar puree (!) further accentuated the dish by adding some moisture and impact to it. Very impressive.

Salmon Iceberg – Here’s another insane dish. It was a piece of well marbled salmon sashimi “seared” on a piece of -300 degrees dry ice by the chef himself.

It was finished with somewhat of a sweet tasting broth. The salmon tasted very fresh, but I did question if the ice searing added any value to the dish.

Lobster, Vegetable Serpentines and Smoked Butter Sabayon – This Tasting Menu never stopped being entertaining. Initially the carrot, ginger, and beets were “rolled up” like toilet paper. With one swift motion, the waitress “unrolled” each root vegetable. The waitress cracked a what seemed to look like an egg and the “yolk”, which was the sabayon, was finished on top. What witchcraft was this? The dish was balanced by the crispy parsnip chips which added some saltiness and crunch to the soft vegetable and lobster.

Foie Gras, Crispy Quinoa, Porcini-Bellota Ham Infusion – An interesting combination of foie gras and an amazing porcini broth, I’ve never had foie gras “wet” like this, but it worked.

Artichoke and Black Truffle Soup, Toasted Mushroom Brioche, and Black Truffle Butter – Rich and thick, the fragrant truffles and the contrasting taste of the Parmesan blended well together. The brioche helped cut down the richness, but I didn’t mind eating the soup as a whole because of its rich, impactful taste. Loved it!

Pan Seared Quails, “Mushroom”, Spinach Purée and Roasted Hazelnut

Japanese Wagyu, Sesame Seed and Tarragon Crust, Artichoke Salad and Barigoule, Sponge Cake – This was a little bit of a let down. The star of the dish, the A5 Japanese Wagyu, was served so rare that I can still hear it mooing. It was chewy and I could barely detect any flavors. This was miles apart from the best beef dishes I’ve had in Japan just months before.

Comté Mousse Summer Trufffle

Poire Belle Hélène – The pear had vanilla stuffed inside, which was an unexpected but delicious surprise. The chocolate sauce tasted like milk. I loved how this innocent looking dessert sent my taste senses into a whack.

Raspberry – Raspberry layered with almond foam, this was a refreshing dessert with a contrasting taste.

Chocolate

Dessert Table – For the grand finale, the waiter wheeled over an extravagant trolley filled with all sorts of desserts that was fit for a king.

I picked meringue, mango sorbet, and a macaroon.

The Innovation-Inspiration Menu is one of the most expensive tasting menu in Las Vegas, placing just underneath the one in Joel Robuchon which was the most expensive one. The avant garde starter dishes leading up to the main courses set the stage of what to expect, but I felt that the main courses was a let down. It didn’t have that same wow factor I had with the previous courses and the beef was too chewy and raw – that kind of ruined it for me. Service was great as expected, and the demeanor of its staff kept the ambient formal.

Snapshot:

Name: Guy Savoy Las Vegas
Address: 3570 S. Las Vegas Blvd., Las Vegas, NV 89109, USA (Map)
Phone: 702.731.7286
Web: www.caesarspalace.com/restaurants/guy-savoy.html
Menu: Link (on the right)
Dishes You Must Try: Asparagus, Caviar and “Fresh” Cheese, Salmon Iceberg, Foie Gras, Crispy Quinoa, Porcini-Bellota Ham Infusion, Artichoke and Black Truffle Soup
OpenTable Profile: Link
Restaurant Guy Savoy on Urbanspoon Rating: 86% (out of 139 votes, as of this writing)
Yelp Rating: 4.5/5 (out of 147 reviews, as of this writing)
Finest Dish’s Quality Rating: 3.5/5
Finest Dish’s Service Rating: 4/5

Gallery:

This entry was posted in French, Las Vegas, Reviews. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *


9 − = six


*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>