Restaurant Guy Savoy
Salt Cured Foie Gras and Brioche Sandwich
Beef Tartare Burger
Canapés – Fava Bean Tempura, Mushroom and its Duxelles, Celery Root
Beurre d’Échiré, Olive Oil, Fluer de Sel, Black Pepper
Sourdough, Black Olive Sourdough, Bacon, Classic Baguette, Multigrain Fennel Baguette, Pain de Campagne, Sweet Soft Roll, Rosemary Focaccia, Cherry Pecan, Whole Wheat Honey
Kusshi Oyster Concasse, Scallion, Lemon, Seaweed Granite
Dungeness Crab, Osetra Caviar, Spring Flavors of Avocado, Cucumber, Borage Flower, Sherry Vinaigrette, Chive Oil
Octopus in Cold Steam, Romesco, Black Garlic, Capers, Quinoa Croquetas
Turbot Roasted on the Bone, Baby Artichoke Barigoule, Baby Turnip, Carrot, Pearl Onion, Shimeji Mushrooms, Natural Jus
Seared Foie Gras and Unagi Napoleon, Granny Smith Extraction, Cider Gastrique, Crispy Tapioca, Duck Consommé
Artichoke and Black Truffle Soup, Parmesan, Toasted Mushroom Brioche, Black Truffle Butter
Spring Veal Cheek Timballe, Spaghetti, Toasted Hazelnuts, Fresh English Peas, English Pea Powder, Pea Puree, Garlic Puree, Sauce Supreme
Dry Aged Muscovy Duck Roasted on the Bone, Napoleon of Daikon and Foie Gras, Duck Farce Stuffed Blond Morel, Sauce Salmis
Dry Aged Duck Confit, Housemade Bao, Spring Vegetables
36 Month Comte, Pearl Onion, Comte Crostini, Buckwheat Crouton, Comte Mousse, Onion Broth
Harry’s Berries Strawberry, Olive Oil, Bee Pollen, Basil
74% Cocoa from The Dominican Republic Dark Chocolate Pie, Candied Bergamot, Chocolate Tuile, Bergamot Shavings
Mignardises – Madelines, Chocolate Chip Cookie, Green Tea Fingerprint Cookie, Lychee Gumdrop, White Chocolate Croquant, Sable Cookie, Blueberry Clafoutis, Rice Pudding, Crème Caramel, Chocolate Mousse, Jasmine Panna Cotta, Raspberry Cheesecake, Caramel Apple Cream Puff, Salted Chocolate Caramel Tart, Mango Tart, Strawberries and Cream Tart, Apple Sorbet, Coffee Ice Cream, Vanilla Ice Cream
Earl Grey Sorbet, Black Pepper Cream
Pistachio and Raspberry Dragees
Promising Chef Julien Asseo that a return to Restaurant Guy Savoy would take place as soon as Duck was back on the menu it was immediately when Spring began that plans were made, a table for two in the Augustus Tower at Caesars’ Palace once again delivering the sort of experience meant to take diners away from the world outside for a few hours of style and sophistication.
Last visited six months prior, the bill of fare 75% overhauled in the interim with Savoy’s signatures now presented a la carte and Asseo’s interpretation of Modern French Cuisine offered by way of a $385 Prestige Tasting Menu, it was with warm greetings from General Manager Alain Alpe that guests were led to tables looking out onto Las Vegas Boulevard and Paris’ Eiffel Tower, the same team of servers in place and as professional yet personable as ever.
Always a model in making elegance seem effortless, the clean lines and pops of color paired to light notes of music and hushed tones, it was shortly after declining a Champagne toast that Menus were presented, the obvious choice a carte-blanche experience including several Prestige dishes plus the Duck and a few additional surprises.
Not a meal to be rushed, though several tables for the 5:30pm seating opted for just two courses en route to the Coliseum for Jerry Seinfeld, it was at a leisurely pace that others were treated to timeless bites of Foie Gras and Beef Tartare on Brioche before the meal officially began with Canapés, the earthy Celery Root cool and crisp while Tempura Bean Curd and a Mushroom stuffed with its own Duxelles doubled down on palate warming umami.
Unfolding over the course of three hours, several tableside presentations and Sauces allowing guests an opportunity to witness the amount of work that goes into making a world-class Restaurant tick, it was with a curl of Butter from Brittany and fragrant Olive Oil that a Bread Cart of ten choices made its first visit, the Loaves partially changed from prior and highlighted by Pain de Campagne, Olive-riddled Sourdough and Sweet Bread that eats akin to a Parker House Roll.
Working with the season and a list of Meats and Produce that escape the book-keepers overseeing most Las Vegas Restaurants, the presence of a Krug Room and $555 Forbes 5-Star Menu telling of Savoy’s legacy and typical clientele, it was in progression from light to heavy that the Prestige Menu began with a briny little Oyster chopped and topped with Seaweed Ice, the follow-up of Dungeness Crab and Cucumber beneath a sizable quenelle of Caviar quickly setting a high bar for everything else to follow as flavors both mild and intense were married by the mixture of Sherry Vinaigrette and Chive Oil.
Next using Cold Steam to perfume tender Tentacles, a dish seen prior slightly updated and just as attention grabbing as ever, the night’s Fish course soon arrived in the form of Turbot served atop roast Baby Vegetables and finished tableside with classic Barigoule Sauce, everything about the plate singing of Spring with the Turbot cooked tender yet flaky enough to be separated by only a fork.
Moving on to a pairing made famous by Martín Berasategui, the stack of Duck Liver and Eel given levity by two styles of Apple before being anchored by Duck Consommé, it just would not be proper to sit down at Guy Savoy without enjoying the famous Artichoke Soup, the fifth time still as worthwhile as the first while taste number one of Chef Asseo’s tender Veal Cheek carefully wrapped in Spaghetti dazzled not only in terms of presentation but the manner in which various Pea textures reminisced of Savoy’s own “Peas All Around.”
Onward then to “le pièce de résistance,” Julien’s Duck barely missed in September finally returned, it is in two services ‘for two’ that a rosy slice of aged Breast is served flanked by an enormous stuffed Morel plus another Napoleon featuring Foie Gras, the flavors intensely earthy and rich before guests are presented with an unlisted surprise of Confit and Offal tucked into housemade Bao and intended to be eaten by hand just like the tradition Peking version.
Opting for a composed Cheese course in place of the Cart, any excuse to eat mature Comte welcomed, it was after slowly savoring spoonfuls of “French Onion Soup” in its highest form that the night was turned over to Pastry Chef Sébastien Polycarpe, the first service of a new creation intended to recreate the experience of eating a Strawberry fresh from the vine achieving its goal admirably before the menu culminated in three layers of unsweetened Dark Chocolate enlivened by Bergamot.
Wrapping up with Mignardises and a visit to the Kitchen, an affable Asseo proudly giving credit to his entire team for everything that had just taken place, it was upon return to the table that palate cleansing Sorbet was offered along with the bill, a box of Pistachios coated in White Chocolate and Raspberry one last parting gift though those who’ve tasted it will likely still be thinking about Savoy’s classic Rice Pudding or Polycarpe’s Salted Chocolate-Caramel Tart.
FIVE STARS: While some may slight Las Vegas for its high volume Restaurants and Celebrity Chef landlords it is places like Guy Savoy that buck that trend and remain rarified regardless of how many places Gordon Ramsay opens, Chef Savoy no more involved here than he is in Paris but Asseo and Polycarpe continuing to turn out plates as beautiful and exciting as the Michelin 3* Flagship with service equally polished and gracious.
RECOMMENDED: Dungeness Crab, Seared Foie Gras and Unagi Napoleon, Artichoke and Black Truffle Soup, Spring Veal Cheek Timballe, Dry Aged Muscovy Duck, Strawberry, Salted Chocolate-Caramel Tart, Rice Pudding, Vanilla Ice Cream
TIP: For those truly looking to up their game check out the website for cooking classes offered in the Guy Savoy Kitchen.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.