Restaurant Guy Savoy
Salt Cured Foie Gras and Brioche Sandwich
Beef Tartare Burger
Canapés – Roasted Turnip in Turnip Puree, Almond-Hazelnut Crust, Lemon Zest / Matsutake Mushroom Tart / Crispy Salmon Skin with Cured Salmon, Lemon Vinaigrette, Chive Cream Cheese
Kusshi Oyster Concassee with Olive Oil, Fresh Onion, Scallion, Seaweed and Lemon Granite
Rosemary and Juniper Berry Fugazza Bread with Salted and Unsalted Echire Butter, Fleur de Sel, Black Pepper
Parmesan Pain au Lait, Bacon Pain au Lait, Carrot Fennel Bread / Honey-Citrus Bread, Baguette / Caramelized Onion Ciabatta, Black Olive Sourdough, Seaweed Ciabatta / Pain de Campagne, Cereal Bread
Langoustine, Dashi, Hibiscus, Golden Osetra Caviar, Coriander Blossom, Chive Oil, Yuzu Zest, Gold Leaf
Tomatoes All Around – Tomato Carpaccio with Basil Water, Tomato Water Gelee with Pearls of Balsamic Caviar, Puff Pastry of Black Sesame with Tomato Confit and fresh Basil
Scorpion Fish en Bouillabaisse with Crispy Scales, Bottarga, Fregola, Cured Lemon, Wilted Spinach, Broth of the Bones
Seared Foie Gras, Crispy Tamanishiki Rice, Sea Urchin, Tangerine Gastrique, Daikon Radish Puree, Nori Dust, Micro Red Shiso
Artichoke and Black Truffle Soup, Toasted Mushroom Brioche, Black Truffle Butter
Grilled Veal Sweetbread, Crispy Hazelnut Milk Skin, Spinach, Mushroom Extraction, Chanterelle Mousse
Roasted California Squab, Cabbage Chartreuse, Bitter Chocolate Squab Jus, Onion Soubise, Offal and Armagnac Mousseline
From Beet to Sweet – Candied Beet Shell, Beet Espuma, Diced Beet, Hazelnut, Pickled Mustard Seed, Hazelnut Powder
Dry Age Pineapple, Lemongrass, Grapefruit
Fig and Mediterranean Flavors with Honey Poached Fig, Almond Milk Ice Cream Rolled in Oats, Bee Pollen, Candied Orange, Thyme
Double Espresso on Ice
Mignardises – Madelines, Chocolate Swirl Cookie, Sable, Blueberry Clafoutis, Rice Pudding, Crème Caramel, Chocolate Mousse, Raspberry Cheesecake, Chocolate Praline, Hazelnut Sandwich Cookie, Lemon Meringue, Passion Fruit Sandwich, Caramelized Choux, Fig Newton, Pure Chocolate Bon Bon, Mint Chocolate Bon Bon, White Chocolate Bon Bon, Financier, Hard Candy, Soft Caramels, Chocolate Covered Fruits, Lime Pate de Fruit, Cassis Pate de Fruit, Mango Ice Cream, Strawberry Ice Cream, Vanilla Ice Cream
Earl Grey Sorbet, Black Pepper Cream
Take home Madelines
They say that the greatest compliments are those given by one’s peers, so when Le Cirque’s Wilfried Bergerhausen suggested during dinner one night that Julien Asseo’s cooking at Guy Savoy was every bit as good, if not better, than his predecessor it was not long before reservations were booked, a party of two sitting down in a room overlooking the ‘Eiffel Tower’ at six o’clock on Friday for the Chef’s new Innovation Menu featuring several all new dishes debuting that evening.
Officially taking the reigns as Executive Chef in January 2016, Mathieu Chartron’s departure for home just three months prior seeing the then Chef de Cuisine from Libourne as a logical predecessor after more than five years at Guy Savoy and some time prior at Joel Robuchon, it was once again after approaching the towering double doors that guests were warmly greeted at the hostess stand, a young woman leading the party through the main dining area to a table large enough for four where service from a suited man previously met at Bardot would prove the definition of personable yet professional throughout the meal.
Known as one of Las Vegas’ most elegant dining rooms, the combination of soaring ceilings, lots of glass and colorful abstract art creating a minor resemblance to Chef Savoy’s joyous Michelin 3* in Paris, it was after brief discussion of beverage choices that Chef Asseo stepped out of the kitchen for a moment to welcome several tables, his description of the current seasonal offerings focused on “simplicity, deliciousness and flavor” with the Innovation Menu almost entirely his own while those wishing to sample M. Savoy’s classics are encouraged to order the Signature Menu.
Progressing through the evening with just water, a well-appointed Champagne Cart declined prior to the arrival of three rounds of Canapés including the classic Foie Gras Sandwich and Le Burger, it was with the linger of a tiny Matsutake Mushroom Tart on the lips that the menu got started with a plump West-Coast Oyster served beneath Olive Oil, Onions and Lemon Ice, the “French Focaccia” presented as tiny jars of Butter, Salt and Pepper were uncovered and more Bread to come by way of the magnificent Bread Cart which continued to tempt diners with well-crafted Loaves throughout the evening.
No doubt influenced by Chef Savoy’s great history, but given an impressive degree of freedom to create in the role of Executive Chef as evidenced by many viewing pictures after the meal saying they “would not have expected that at Guy Savoy,” it was shortly after the first round of Bread was selected that a Tail of Langoustine was presented beneath Osetra Caviar, Coriander Blossoms and Gold Leaf in a bowl soon filled with Dashi, the composition fresh and balanced despite being quite saline with both the Hibiscus and Chive riding high on the mid-palate and quick to dissipate.
Next taking a quick diversion from the Innovation Menu, end of season Tomatoes said to be ‘too good to miss’ served in a three plate Tomatoes All Around presentation that marries Chef Savoy’s classic “Peas all Around” concept to his dishes “Served in Cold Steam,” fans of Caprese or any form of fresh Tomato will undoubtedly be impressed by the tableside display of billowing Basil smoke beneath thinly sliced Fruit as well as the accompanying Gelee and Puff Pastry while the “Bouillabaisse” that followed offered traditional Scorpion Fish given another Guy Savoy treatment in that the tender Filet on a bed of Fregola is topped with both Bottarga and the Fish’s crispy Scales.
Refreshing the palate with more Bread between courses, the Salted Echire Butter on a crusty Baguette as close to Paris as Bread service gets in Las Vegas, it was with another Asian-influenced dish of Foie Gras and Uni surrounding tempura-fried Tamanishiki Rice that the meal moved onward, the umami-rich plate confidently reined in by Tangerine Gastrique that was worth mopping up in the same manner as was encouraged for the Signature Artichoke and Black Truffle Soup served with Toasted Mushroom Brioche.
Gaining heft with each subsequent course in true tasting-menu style, a nicely caramelized Sweetbread served with creamy Chanterelle Mousse and a cryoconcentration of nothing but Water and Mushrooms truly remarkable in the purity of its flavors, fans of Fowl are strongly encouraged to order Chef Asseo’s California Squab featured as both a roasted Breast and Cabbage-layered Mousseline, the bitter Chocolate pan Sauce another one meant for soaking up with bread while the foamy streak of Onion adds a bit of levity to the plate.
Turning Pastries over to the very capable Sébastien Polycarpe, his transitional “From Beet to Sweet” said to be Chef Savoy’s favorite dish during a recent visit, even those hesitant about Beets of the practice of using Vegetables in Desserts will likely find a lot to love in the Candy Shell surrounding Beet Espuma and Diced Beets at the center of a plate decorated in Hazelnuts and Pickled Mustard seeds while the follow-up tableside presentation of a Dry-Aged Pineapple broken out of the clay in which it was baked is like nothing most have ever experienced, the already sweet Fruit further concentrated and perfumed with Lemongrass before being paired to a section of Grapefruit and Ice Cream.
Recalling Coffee orders from his time at Bardot, a truly impressive display speaking volumes about both the training required at his former employer and the quality of service offered at Sin City’s top tables, it was with a double Espresso on Ice that the a dish called “Fig and Mediterranean Flavors” was presented as the meal’s finale, a Honey Poached Fig and Ice Cream Rolled in Oats found competing for the spotlight amidst Bee Pollen and Candied Orange with the always-impressive Mignardise Cart soon to follow offering a bevy of twenty six selections.
Lingering over the Cart’s full display, the textbook Clafoutis, Rice Pudding, Chocolate Mousse and all three Ice Creams better than many Restaurant’s a la carte Desserts, it was following a brief tour of the kitchen that a quenelle of Earl Grey Sorbet was presented along with the check, everything about the experience executed on the level that once won the place two Michelin Stars and the current menu better than much of what was seen at some of the three Star Restaurants in Spain at the beginning of the month.
FIVE STARS: In an era full of “Instagram-worthy” rainbows, cheese pulls and pictures decorated with “Savage” or “Yasssssss” it is places like Guy Savoy that go to prove haute cuisine will always have its place, the current Autumn menu from Chef Julien Asseo and Sébastien Polycarpe truly delicious and modern while the service is on par with any seen on either side of the Atlantic over the last several years.
RECOMMENDED: Langoustine, Tomatoes All Around, Grilled Veal Sweetbread, Roasted California Squab, Dry Age Pineapple, Rice Pudding, Clafoutis, Chocolate Mousse.
AVOID: The Bread Cart will tempt you. Whether you should let it depends on your appetite.
TIP: Open Wedesday through Sunday at 5:30pm, several menu options including a Krug Table in the Kitchen and even cooking classes available.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
https://www.caesars.com/caesars-palace/restaurants/guy-savoy
