Restaurant Guy Savoy, Las Vegas

Yes, although there are numerous threads regarding dining in Las Vegas, I feel that Restaurant Guy Savoy deserves its own pedestal.

In a totally uncultured manner, I can sum up the experience in two very astute words (which I actually uttered several times under my breath):

Holy Jesus.

Jesus would approve. You have to forgive me if I can't accurately descibe or even really do justice in words the meal that was presented to me.

Enter the room through two 20-feet tall doors into a calm, minimal atmosphere. Usually Franck and/or Laura are at the host desk to greet you. Franck of course, is none other than Guy's son, and Laura is his lovely wife. They run the Las Vegas post of the restaurant, and do it seemingly effortlessly and with great pride.

After a tiny taste of some foie gras, I casually mention to our server, David, that I am from Chicago. He smiles, knowingly, and we have a lovely discussion of his time spent in Chicago at Tru, among other notable restaurants.

My dining companion and I are experiencing the pre-dinner tasting menu, called the TGV, for an express train in France. The 90-minute menu hits all the high notes of Savoy's menu, but does not feel rushed at all.

We select a lovely Roget champagne to sip while we peruse the menu, and decide that the sommelier will be better equipped to just pair the meal for us.

First up, a chilled carrot soup with a lovely surprise of prosciutto and fresh parmesan hidden under the cup.

The bread sommelier makes his way around, and like the wine sommelier, I trust his instincts and allow him to do the choosing for me. Bread pairings, who knew?

Lots of silverware changes, trying not to giggle (because after all, eating at a super fancy schmancy restaurant does require a certain amount of decorum that this plebian often has trouble maintaining).

Because I like the foie gras offering so much (and perhaps it got around the restaurant that I hailed from the land of the outlawed delicacy), they add a foie gras course for me. This one a terrine of artichoke and foie gras with a lovely bit of toasted bread.

Followed by a warm turbot salad with microgreens and a chilled tomato gelee. This is the point where I express to my dining companion that I like how everything is simply presented, yet the complexity of the flavors is so distinct and not muddled, that every bite, though different, yields experiences and sensations that play into the previous bite. This is why I'm no food writer.

And then it came. The artichoke and black truffle soup with toasted mushroom brioche and black truffle butter.

I'll let that soak in for a moment.

So aside from the first time I ever had foie gras (which I recounted on this board), this will have to be the only other time that I have tasted something that has been so utterly perfect that I have closed my eyes and moaned slightly. In fact, I think I referred to my original foie gras experience as "eye-rolling-in-the-back-of-the-head-good". This was so. much. more.

The soup is Guy Savoy's signature and it is so subtly wonderful. But then you dip the brioche in it. And it becomes heaven. It's not so rich that it overpowers, but feel smooth on the mouth, and the perfect temperature allows your tastebuds to evenly absorb the flavors. So many places whip truffles or truffle oil all over everything these days, and it becomes all about just the truffle. This soup and brioche brought back that essence of fragrance that makes the black truffle so special.

The American Prime Beef tenderloin which followed was expertly done, a nice medallion served rare, with a braised beef paleron on the side. My companion had the crispy sea bass, which just further complimented his delicate meal.

Dessert was a market melon soup with a basil ice cream. And I thought that was it, and my companion was talking about something or other when the dessert cart being pushed behind him totally negated anything he may have been saying.

Dining Companion: "Blabbity blah blah blah... Are you even listening to me?"
Server pushing dessert cart to me: "No, she's not."

Then a selection of petit fours, homemade ice cream, chocolate mousse, rice puddings, tarts... "What would madame like?"
"Yes."

Finished off with a final glass of champagne in the outdoor lounge area overlooking the Strip.

Perfect.

Restaurant Guy Savoy
Augustus Tower, Caesars Palace

I'll be in LV in a month and Guy Savoy was on my list. I can't seem to find any info on the website regarding Prix Fixe or tasting menus. The "TGV" is that a prix fixe menu offering? Cost? # of courses? Please elaborate gmonkey. Thanks in advance

Thanks for the report, and a nicely done one at that!

While accompanying my family on back-to-school shopping ventures at Target, I find myself reaching for the magazines, usually of the most trashy variety. The other day, perhaps because I knew we would be shopping for a loooooooong time, I grabbed the Sears cataglogue sized Vogue. In this month's issue, Jeffrey Steingarten reviews Las Vegas's restaurants.

He loves 'em.

I have to say, thought, the fact that he praises Bouchon's french fries makes me question his whole credibility.

dinerminer wrote:I'll be in LV in a month and Guy Savoy was on my list. I can't seem to find any info on the website regarding Prix Fixe or tasting menus. The "TGV" is that a prix fixe menu offering? Cost? # of courses? Please elaborate gmonkey. Thanks in advance

Yes, the TGV is an abbreviated prix fixe menu for the pre-theater crowd, meant to last only about 90 minutes.

The Menu Prestige, the original prix fixe menu, is 10 courses and $290.

The TGV is four courses and $190.

They also offer an ala carte menu with the average entree price being about $40, I think.


And VI: Bouchon's french fries are pretty good. They're no In 'n Out, but they're up there.