GUY SAVOY: Innovation-Inspiration Menu, Las Vegas – Outstanding Two Michelin French Cuisine

Dining date: May 22, 2013

Dining occasion: Dinner, Innovation-Inspiration Menu ($348 USD + tax and gratuity). Wine pairing available at $175, but I was not up for it during this dining session. I Will definitely try it during my next visit!

See the Eater’s Highlights:

  • This post focuses on the Innovation-Inspiration Menu. My reviews on the Seasonal Truffle Tasting Menu, and the Signature Menu are also available (next post coming soon).
  • Forbes Travel Five Star Award, AAA Five Diamond Award, two Michelin stars.
  • Head chef Mathieu Chartron does a table side preparation of his fresh Salmon Iceberg dish where you experience hot and cold in your mouth.
  • Get ready to be bewildered by the wine, bread, cheese, and dessert selections. The bread and dessert trolleys are one of my favorite parts of the meal when dining at Guy Savoy. The only problem is my tummy cannot digest the large variety choices available, which are all delicious!
  • Located in the Caesar’s Palace Hotel.

The Details:

This post is about my third out of four occasions at Guy Savoy in Las Vegas. I have tried practically all of its tasting menus besides the Krug Menu. Guy Savoy is my top recommendation for fine dining in Las Vegas. There is a reason why I kept going back with a motive to try a different menu each time.

The Innovation-Inspiration Menu is a very fun and playful tasting menu where you see chef Mathieu Chartron’s innovation on French cuisine. I was awed by both the presentation and the tastes of the dishes.

Guy Savoy Main dining room

High ceiling main dining room

Table setting

Table setting

Innovation-Inspiration Menu

Innovation-Inspiration Menu

Thick wine list. They bring the table to you for you to flip through the wine list.

Thick wine list. They bring the table to you for you to flip through the wine list.

Amuse Bouche Top left: Mini foie gras and black truffle bread Top right: Mini Burgers Bottom left: Artichoke and Black Truffle Soup with Toasted Mushroom Brioche and Black Truffle Butter Bottom right: Parmesan Waffles

Amuse Bouche
Top left: Mini foie gras and black truffle bread
Top right: Mini Burgers
Bottom left: Artichoke and Black Truffle Soup with Toasted Mushroom Brioche and Black Truffle Butter
Bottom right: Parmesan Waffles

Bread Trolley of daily baked breads

Bread Trolley of daily baked breads

“Concassé” of Oysters, Seaweed, Lemon Granité

“Concassé” of Oysters, Seaweed, Lemon Granité

Sea Urchin and Black Rice Dry was on the bottom of the dish to create the smokey effect in the presentation.

Sea Urchin and Black Rice
Dry ice was on the bottom of the dish to create the smokey effect in the presentation.

The sea urchin was fresh and had an interesting chew to it with the slightly hard and chewy black rice.

Asparagus, Caviar, and

Asparagus, Caviar, and “Fresh” Cheese

Salmon Iceberg

Salmon Iceberg

This was very unique in that Chef Mathieu Chartron provided a raw piece of salmon for me to taste its freshness. Then he proceeded to “cook” the salmon on a block of dry ice. He then pours some hot soup into the final presentation. The combined taste of hot and cold is out of the ordinary in the senses, yet delicious.

Lobster, Vegetable Serpentines and Smoked Butter Sabayon

Lobster, Vegetable Serpentines and Smoked Butter Sabayon

This was such a fun and delicious dish! We were presented with what is shown on the top left photo. Then the rolls of vegetables (radish and beets) were unrolled (like fruit roll-up) on the top middle photo. The egg was cracked (top left photo) to reveal the sabayon sauce on the bottom left photo.The final product is on the bottom right photo.

Foie Gras, Crispy Quinoa, Duck Potato Chip Consomme

Foie Gras, Crispy Quinoa, Duck Potato Chip Consomme

This foie gras dish was not too oily or heavy combined with the consomme and crispy quinoa. The foie gras was seared to crisp on the outside, while still tender inside. The combination of textures with the crispy quinoa was great.

Smoked Roasted Duck, Fresh Lavender and Baby Fennel

Smoked Roasted Duck, Fresh Lavender and Baby Fennel

Japanese Wagyu, Sesame Seed and Tarragon Crust, Heart of Palm Salad, Sponge Cake

Japanese Wagyu, Sesame Seed and Tarragon Crust, Heart of Palm Salad, Sponge Cake

The meat was tender with a hint of Japanese fusion.

Comte Mousse

Comte Mousse

Paris-Brest

Paris-Brest

Exotic Cheese course with avocado on the bottom. Very smooth and creamy.

Exotic
Sorbet with avocado on the bottom.

Chocolate A very creamy rich chocolate ice cream on a block of ice.

Chocolate
A very creamy rich chocolate ice cream on a block of ice.

Dessert Cart

Dessert Cart

Sample platter of the dessert cart

Sample platter of the dessert cart

My favorites were their homemade ice creams and cookies. By the time the dessert trolley was here, I was utterly stuffed. However, how could I resist not giving everything a bite? So I went for the small treats and skipped the rice pudding this time around.

As usual, service is top notch at this establishment. The waiters here are very professional and have been working there ever since my previous dining experiences.

A small treat is provided as you leave the restaurant, where the hostess says it is for “breakfast.” Unfortunately I forgot to take a photo of the little treat during this dining occasion. This time we received a white cake with dried fruits in it. Personally, I did not enjoy the take home treat as much as the actual meal at the restaurant. Below is a photo of the small treat from my previous blog post to give you an idea (where I was given chocolate cake with orange marmalade inside).

Chocolate muffin-like cake with orange marmalade that they gave us upon leaving. They say,

Chocolate muffin-like cake with orange marmalade that they gave us upon leaving. They say, “for breakfast.”

 

Read about the other Guy Savoy menus:

Seasonal Truffle Tasting Menu

Signature Menu

 

Guy Savoy http://www.caesarspalace.com/restaurants/guy-savoy.html

Address: Caesars Palace Las Vegas Hotel & Casino, 3570 S Las Vegas Blvd, Las Vegas, NV 89109 Phone: (702) 731-7110