| rev:text
| - Guy Savoy's pan-seared quail is the best dish of my life.
We were excited to try Guy Savoy because we are both Gordon Ramsay fans. Come on, this guy was Gordon Ramsay's teacher! As a true foodie, you gotta pay the price to visit the museum of food!
Ever since I had my last haute French dining experience at Joel Robuchon at MGM 4 or 5 years ago, I have been comparing all the fancy meals to what I had there. Robuchon has been my reference for fine dining. Guy Savoy is definitely up there, but it did not deserve a 5 stars... Don't get me wrong. I had the best dish in my life. It was found here... which I will explain later of course, but overall experience deserves only 4 stars.
We went up the grand staircase at Caesar's to the 2nd floor, make a right turn and saw 2 giant wooden French doors in front of us (see picture). As you can tell from the photo, there isn't any big sign for the restaurant. Turns out it's written in small words at the very top of the doors. So okay, we found the place. We pushed the door through and the hostess came out from the reception desk to our left to greet us and we were walked to our table.
We sat down and started looking around. Wow, never seen such a crappy decor ever in a fancy restaurant. First, bad feng shui. Seriously, they should hire my mom's guy to redecorate the whole restaurant. Why would you place a table, actually the table we were sitting at, at the end of the hallway from the main entrance? We could feel the wind draft when the door was being opened and closed, and it's freaking cold in Vegas in the winter. Overall decor is subpar. We felt like it's an empty space in an industrial building with super tall ceiling filled with round tables covered by white table cloths paired with simple chairs. Walls were empty, except for a pretty colorful abstract painting with geometric shapes. Who knows and who cares if that's a million dollar painting. The whole dining room just looks bare and sad. Maybe I just personally prefer cozy atmosphere. I don't get this decor.
The service was great but not excellent. A few of the staff were friendly but there's this lady who hardly smiled. She sounded very professional with an accent (I suppose everyone there speaks French.) She understood the dishes and could give good recommendation. However, her attitude wasn't too friendly and welcoming. The bread guy and the wine guy were friendly and joked around with us too. For a 5 star restaurant, I wouldn't say the service was very attentive. Come on, in such a small restaurant, customers should not have to flag you down for anything. Your eyes should be on us. If we look up, you know we need you!
Food-wise... We had the parsley soup and crab cake as the amuse bouche. Amazingly refreshing and creamy. Wow, really? You can make parsley soup delicious? It's truly a bold attempt to make parsley soup given that this herb can be really pungent. Impressed! Not so much impressed with the bread though. No cold bread should be served. Period. I do like their olive bread, but I really wanna just microwave it in their kitchen. They offered salted and unsalted butter, both directly from France. Honestly, I don't think it's any better than our American or Irish butter. I had some really good local butter before that is comparable or even better than theirs. We ordered an appetizer (called "entree" in a French menu) to share. It's the artichoke and truffle soup. OH MY GOD. SO GOOD. We ordered one but they were kind enough to split it into two bowls for us. I don't think it's a good idea to order 2 soups of the same for $95 each... But I have to say, for the amount of truffle and the portion size, $95 is not a bad price. Man, the soup is just the God of Mushroom Soup.
Moving onto the main courses. The best thing of the entire night. We ordered two different dishes - 1) Crispy sea bass with scales and skin in truffle foam 2) Pan-seared quail with truffle potato puree, carrot and turnip cannons served with truffle sauce. Yes, everything truffle! This is a true haute French cuisine! Wow, that sea bass was amazing. The scales and skin were so crispy that they were edible yet would not choke you. The fish was cooked perfectly and I don't know what magic they made with the sauce, it just completes the whole dish.
Guy Savoy's pan-seared quail is the best dish of my life.
Yes it deserves a whole line to itself. The quail was cooked medium, perfectly. Juicy, flavorful, cannot ask for more. The truffle potato puree made me feel like I was in heaven. So creamy, great earthy aftertaste, so decadent. The carrot and turnip cannons were cooked in a delightful sauce and stuffed with finely chopped vegetables. Together with the meat, potato puree and the herbs, you have the perfect bite. ($125) Skip the dessert. Not worth $30.
Guy Savoy and Marthieu Chartron are both genius chefs.
|
![[RDF Data]](/fct/images/sw-rdf-blue.png)
![[cxml]](/fct/images/cxml_doc.png)
![[csv]](/fct/images/csv_doc.png)
![[text]](/fct/images/ntriples_doc.png)
![[turtle]](/fct/images/n3turtle_doc.png)
![[ld+json]](/fct/images/jsonld_doc.png)
![[rdf+json]](/fct/images/json_doc.png)
![[rdf+xml]](/fct/images/xml_doc.png)
![[atom+xml]](/fct/images/atom_doc.png)
![[html]](/fct/images/html_doc.png)