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| - This review is a 6 months overdue, but I remember it like it was yesterday. I was able to go to Restaurant Guy Savoy at Caesars Palace with family from out of town. It is the only other Guy Savoy restaurant in the world, the first being in Paris, France. It is hands down one of THE best french restaurants in Las Vegas. The service and attention to detail are beyond what you can believe. The ratio is 3:1, meaning 3 servers to 1 guest. What!!
Once you enter and are greeted by the host, you are escorted to a private table where you are greeted by the manager of the restaurant, Franck, who also is the son of the chef. He asked if there will be any time constraints (just in case you have a show or something else to do in town) and then explains the menu to you.
We started the dining experience with the wine sommelier explaining to us about all the different bottles of champagnes and wines they have to offer that month. After making a selection, they cart the wines and champagnes to your table in a large silver bowl overflowing with ice to keep all the bottles chilled and ready to serve (our choice was a 1999 Bollinger Brut Special Cuvee), at the same time the waiters bring you a selection of artisan bread rolls, made fresh daily, ranging from black olives, white and black truffles, pepperoni, and the original delicate french bread with a pink sea salt crust. They are all served with artisan butter, all made in house, ranging from sea salt to black truffle and one I can't remember, and constantly replaced as to not let the butter melt to a oily mess, (remember the 3:1 ratio in servers).
We started the meal with a little teacup of Celery and Turnip with Potato and Leek Soup plus hidden salmon and daikon roll with basil gelee to open up your palate. The appetizers we started with were Kumamoto oysters served with a seaweed jelly and oyster puree. Next was the soup, a silky smooth Artichoke Soup that had Parmesan and French black truffle shaved tableside. Next, the Duck Foie Gras and Radish, the foie gras arranged like a fan, pan seared then steam baked with pink radishes.
For the main dish, sweetbreads from a baby calf, browned so that they are crispy on the outside and still juicy in the inside served over summer vegetables braised in veal stock. After that, lamb chops, oven roasted, served with pearl onions, mushrooms, and carrots and sliced Italian Alba white truffles
For dessert, a brown butter ice cream, a grapefruit terrine, and a soft chocolate cake served with a crisp praline and a chicory cream. I wasn't a huge fan of such a sweet dessert, but all in all the meal which lasted 2 hours was the best french meal I've had the pleasure to enjoy in years.
When the meal was complete, the man whose name is the restaurant Chef Guy Savoy personally came out to greet us and asked if we enjoyed the meal. Also needed to be mentioned is that the manager of the restaurant, Franck, a very likeable fellow, with witty humor and a class that isn't snobby but humble who came to check up on us throughout the dinner. Also after the meal, we had the chance to thank all the chefs because Franck took us for a personal tour of the kitchen, a well orchestrated parade of chefs at different stations working tediously to ensure every guest receives a 5 star meal.
We are spoiled in Las Vegas because we are the only city in all the U.S. that has 5 star chefs cooking for us every day of the week and we can pick and choose where and at what fine establishment we want to eat. You really can not get that any where else in the U.S.
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