Restaurant Guy Savoy
Iced Tea
Salt Cured Foie Gras and Brioche Sandwich, Black Truffle Vinaigrette
Canapes – Radish with Buttered Radish, Zucchini with Zucchini Puree and Champagne Vinaigrette
Beef Tartare Burger, Horseradish
Bread Cart – Sourdough, Black Olive Sourdough, Bacon, Classic Baguette, Multigrain Fennel Baguette, Pain de Campagne, Milk Bread, Rosemary Focaccia, Cherry Pecan, Whole Wheat Honey, Beurre d’Échiré, Fluer de Sel, Black Pepper
Amuse Bouche – Kusshi Oyster Concasse, Scallion, Lemon, Oyster Leaf, Olive Oil, Seaweed Granite
Crab Salad and Beet Variation – Dungeness Crab, Osetra Caviar, Coriander, Gold Leaf
Octopus in Cold Steam, Flavors and Textures of a Bearnaise – Sous Vide Egg Yolk, Tarragon Emulsion, Shallot Puree, Riesling Gelee, Crispy Octopus
Black Cod, Octopus, Beluga Lentil, Sauce Marniere – Vadouvan, Shimeji Mushrooms
Artichoke and Black Truffle Soup, Parmesan, Toasted Mushroom Brioche, Black Truffle Butter
Roasted Veal Sweetbread, Textures of Butternut Squash, Jus Meurniere – Salted Wild Mushrooms, Wilted Rainbow Kale, Veal Jus
Wild Squab, Pheasant, Duck, Foie Gras and Cabbage Marmite – Light Game Jus, Puff Pastry, Perigord Black Truffle
Petite Basque Cheese, Textures of Pear and Saffron – Honey, Sable Cookie
From Beet to Sweet – Candied Beet Shell, Beet Espuma, Pickled Mustard Seed, Hazelnuts, Mustard Greens
Chocolate and Meadowsweet – Milk Chocolate Custard, Dulce Cream, Caramel Sauce, Chocolate Discs
Double Espresso – Ice
Mignardises – Madeline, Cherry Lime Macaron, Hazelnut Macaron, Rhubarb Pate de Fruit, Blueberry Clafoutis, Dark Chocolate Cocoa Nib Tart, Rice Pudding, Crème Caramel, Chocolate Mousse, Vanilla Ice Cream, Popcorn Ice Cream
Earl Grey Sorbet, Black Pepper Cream
Sea Salt Caramels
First visited in 2009, at that time managed by Franck Savoy and the recipient of two Michelin Stars plus a perfect rating from AAA, it has more recently become an annual tradition to eat at Restaurant Guy Savoy inside Caesars’ Palace, the latest pair of meals overseen by Chef Julien Asseo both reaching new heights in terms of Food and service.
Inhabiting the Augustus Tower since 2006 and still Chef Savoy’s only North American outpost, a fundamental focus on lighter French Fare executed faithfully while at the same time giving Chef Asseo and his talented kitchen the flexibility to make the menu their own, it was this time as a party of four that seats were taken in the main dining room, familiar staff once again present and paralleled only by Le Cirque locally in terms of their ability to match professionalism with personality.
Dining a little earlier in the year than usual, Chef Asseo’s upcoming departure to open a Restaurant of his own in Paso Robles making this meal a Bon Voyage but at the same time a celebration things to come, it was immediately upon seating that guests were welcomed, the Champagne Cart soon rolling up and two opting to partake in a glass of Savoy’s signature Cuvee while others enjoyed Wine or Iced Tea.
Honored to allow Chef Asseo Carte Blanche once again, a combination of a la carte items and those from the Menu Prestige providing first-timers an opportunity to taste some of Guy Savoy’s classics without overlooking Julien’s creativity, it was after timeless Canapés of Foie Gras and Beef that “Crudites” arrived, a Turnip cored and filled with buttered pulp plus Zucchini rolled around tangy Puree each gone in a bite before the arrival of a single Kusshi Oyster suspended in Olive Oil and topped tableside with lightly salted Ice.
Following tasting menu format over three and a half hours, the famous Bread Cart revisited thrice and again highlighted by Black Olive Sourdough plus a Loaf studded with Cherries and Pecans, it was featuring Beets instead of April 2018’s Spring flavors that Crab Salad again dazzled, a touch of Coriander playing off sweet Meat that juxtaposes Caviar which leads nicely into a follow-up plate of Octopus Carpaccio “in cold steam” of Seawater.
More impressed by this season’s Octopus than previously, the textures improved by Egg Yolk and thin crisps as opposed to more sizable fritters, it was using the Cephalopod in an entirely different manner that Black Cod came next, a delicate Filet lightly perfumed by Curry atop Shimeji Mushrooms and tender Tentacles plus toothsome Lentils.
Next paying homage to an icon, Guy Savoy’s Artichoke and Black Truffle Soup more impressive than ever during peak season and predictably shocking to those first experiencing it thanks to a silky texture despite no Cream, it was after sopping up each drop with swirled Brioche that roasted Sweetbreads were offered, the tender Offal balanced by Squash and Kale Crisps amidst light cooking Jus that also necessitated extra Bread to soak up, plus more Beurre d’Échiré for the second slice.
Benefitting next from nature’s bounty, the end of hunting season giving Chef Asseo access to Wild Game proudly featured in one of Savoy’s rarely served classics, it was after carving a Puff Pastry seal from cast iron that aromatic Stew was presented, the trio of Birds and Cabbage fortified by Foie Gras and given additional emphasis by Perigord Truffles liberally shaved tableside.
Transitioning the palate in two steps, first a flower of Petite Basque brightened by Fruit and Honey followed by Guy Savoy’s famous “From Beet to Sweet,” it was here that Pastry Chef Sébastien Polycarpe presented the all-new Chocolate and Meadowsweet, an item for the upcoming Spring menu offering bright herbaceousness – but not Mint – amidst Milk Chocolate Custard, Dark Chocolate Sable and Dulce Cream.
Carrying on with Coffee, staff’s recollection of a preference for Double Espresso over a full glass of Ice admittedly impressive, it was choosing widely from the Mignardise Cart that Pate de Fruit, Chocolate Tart and Rice Pudding all stood out, though so too did Popcorn Ice Cream and palate cleansing Earl Grey Sorbet.
Bid farewell by staff, the Sommelier receiving particularly high praise from diners who imbibed for both his recommendations and accessible attitude, it was after promising Julien a visit soon after his Restaurant opens that guests departed, complimentary valet an added bonus as were the Sea Salt Caramels enjoyed during the car-ride home.
FIVE STARS: Typically making an annual visit to Restaurant Guy Savoy in early Spring it was hearing the exciting announcement that Chef Asseo would be departing mid-March to open a Restaurant of his own that the timetable shifted forward, a combination of friends in town plus Monsieur Savoy himself on-site making the evening particularly memorable.
RECOMMENDED: Black Olive Sourdough Bread, Cherry Pecan Bread, Dungeness Crab, Artichoke and Black Truffle Soup, Roasted Veal Sweetbread, Wild Game Marmite, From Beet to Sweet, Chocolate and Meadowsweet, Rhubarb Pate de Fruit, Dark Chocolate Cocoa Nib Tart, Rice Pudding, Vanilla Ice Cream, Popcorn Ice Cream.
AVOID: N/A
TIP: Julien’s last day is 3/17/19 and his successor will once again be by way of promotion from within.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
https://www.caesars.com/caesars-palace/restaurants/guy-savoy
