GUY SAVOY: Signature Menu, Las Vegas – A Repeat Customer for Detailed Service and Excellent French Cuisine

Dining date: June 22, 2013

Dining occasion: Dinner, Signature Menu ($258) with wine pairing ($200)

See the Eater’s Highlights:

  • This post focuses on the Signature Menu. My reviews on the Seasonal Truffle Tasting Menu and the  Innovations-Inspiration Menu are also available.
  • Forbes Travel Five Star Award, AAA Five Diamond Award, two Michelin stars.
  • Excellent wine pairing for every course. Highly recommended.
  • Excellent service as usual, even for our large party of nine guests. Each of the dishes and wine pairings were explained in detail.
  • We were invited to visit the kitchen, meet chef Mathieu Chartron, and check out the new Krug Room (you are now required to order the Krug Menu when reserving this room), which was where the former Chef’s Table was located (featured in my Seasonal Truffle Tasting Menu post).
  • Located in the Caesar’s Palace Hotel.

The Details:

This was my fourth visit to Guy Savoy in Las Vegas. Just like my previous visits, the detailed service and quality of food created a wonderful dining experience for my party of nine guests.

Amuse bouche Tomato Focaccia

Amuse bouche
Herb Focaccia

Everytime I dine at Guy Savoy, I am always given a plate of focaccia. It is more on the dry and hard side. I am always more excited about the selections from the bread trolley.

Amuse bouche I forgot exactly what ingredients were in this dish. You are presented with the soup on on the top photo. The waiter tells you that after you drink the soup, there is a surprise on the bottom, which is shown on the bottom photo.

Amuse bouche
I forgot exactly what ingredients were in this dish. You are presented with the soup on on the top photo. The waiter tells you that after you drink the soup, there is a surprise on the bottom, which is shown on the bottom photo.

Amazing variety of daily baked breads.

Amazing variety of daily baked breads.

We got an assortment to share and try the different breads.

We got an assortment to share and try the different breads.

As a bread lover, it is hard not to eat all the bread in front of you. However, after dining here for the fourth time, I must warn you not to eat too much bread or you will be stuffed before the main course arrives!

Heirloom Tomatoes Salad and Tartare, Frozen Vinaigrette Paired with Hippolyte Reverdy, Sancerre, 2011

Heirloom Tomatoes Salad and Tartare, Frozen Vinaigrette
Paired with Hippolyte Reverdy, Sancerre, 2011

“Colors of Caviar” Paired with Henri Giraud, Homage & Francois Hemart, Ay, Brut, MV

“Colors of Caviar”
Paired with Henri Giraud, Homage & Francois Hemart, Ay, Brut, MV

This a famous dish at Guy Savoy and definitely delicious. The bottom photo features a tomato biscuit that comes with the main dish.

Black Cod, Spring Vegetables and Seaweed Jus Paired with Jean Chartron, Les Benoites, Chassagne-Montrachet, 2004

Black Cod, Spring Vegetables and Seaweed Jus
Paired with Jean Chartron, Les Benoites, Chassagne-Montrachet, 2004

The fish was seared to perfection with a light taste. It actually tasted sort of Asian because of the choice of vegetables used.

Foie Gras, Crispy Quinoa, Duck Potato Chip Consomme Paired with Domaine Pierre Usseglio & Fils, Chateauneuf-Du-Pape, 2010

Foie Gras, Crispy Quinoa, Duck Potato Chip Consomme
Paired with Domaine Pierre Usseglio & Fils, Chateauneuf-Du-Pape, 2010

I had this dish in the previous month when I tried the Innovation-Inspiration Menu. In my previous blog post I noted: 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.

Foie-Gras “Bitter Infusion” (I substituted for this foie gras dish since I had the Foie Gras, Crispy Quinoa, Duck Potato Chip Consomme the previous month I was here.

Foie-Gras “Bitter Infusion” (I substituted for this foie gras dish since I had the Foie Gras, Crispy Quinoa, Duck Potato Chip Consomme the previous month I was here.

I wanted to try another foie gras dish since I was here the previous month, so chef Mathieu Chartron was very accomodating and allowed me to try the Foie-Gras “Bitter Infusion.” Our waiter (who has served me three times), prepared the “Bitter Infusion” which uses  beet brunoise, Gen Mai Matcha tea, duck consomme, fleur de sel and crispy rice. Then he poured the tea into the dish of foie gras. I was also provided with a cup of the tea to sip on while enjoying the foie gras.

This was one of my favorite dishes, right from the anticipation when preparing the tea to tasting the final combination of flavors. The tea eased the oily nature of the foie gras. It is a dish for you to take time to enjoy.

Substitute lobster dish for guests that did not eat foie gras.

Substitute lobster dish for guests that did not eat foie gras.

Artichoke and Black Truffle Soup, Toasted Mushroom Brioche, and Black Truffle Butter Paired with Maison Roche de Bellene, Vieilles Vignes, Gevrey-Chambertin, 2010

Artichoke and Black Truffle Soup,
Toasted Mushroom Brioche, and Black Truffle Butter
Paired with Maison Roche de Bellene, Vieilles Vignes, Gevrey-Chambertin, 2010

Another favorite dish because of mine because I LOVE anything with truffle. It is also a very classic Guy Savoy dish that is a favorite of many other guests.

American Prime Beef Tenderloin, Carrot Paleron Cannelloni Paired with Leviathan, California

American Prime Beef Tenderloin, Carrot Paleron Cannelloni
Paired with Leviathan, California

Assorted cheese trolley

Assorted cheese trolley

We got an assortment of cheeses, besides blue cheese. Rich and creamy high quality cheeses!

We got an assortment of cheeses, besides blue cheese. Rich and creamy high quality cheeses!

Selection de Fromages Affines Paired with Chateau Giscours, Margaux, 2004

Selection de Fromages Affines
Paired with Chateau Giscours, Margaux, 2004

The Strawberry Paired with Charles Hours, Uroulat, Jurancon, 2010

The Strawberry
Paired with Charles Hours, Uroulat, Jurancon, 2010

Chocolate Fondant, Crunchy Praline and Chicory Cream Paired with Inniskillin, Cabernet Franc Icewine, Niagara Peninsula, 2006

Chocolate Fondant, Crunchy Praline and Chicory Cream
Paired with Inniskillin, Cabernet Franc Icewine, Niagara Peninsula, 2006

Assortment of desserts from the trolley including their rice puddings, homemade vanilla ice cream and sorbet.

Assortment of desserts from the trolley including their rice puddings, homemade vanilla ice cream and sorbet.

Unfortunately I forgot to take a picture of the dessert trolley this visit! However, it looked the same as the pictures on my two previous posts about Guy Savoy in Las Vegas. Some of my favorite desserts were the homemade vanilla ice cream that is rich in flavor and the cookies.

The new Krug Room

The new Krug Room that seats six guests, located in the kitchen

The Krug Room was previously the Chef’s Table, where I had a birthday dinner at. See GUY SAVOY: Seasonal Truffle Tasting Menu, Las Vegas – Memorable Birthday Dinner at the Chef’s Table

The kitchen preparing our Artichoke and Black Truffle Soup

The kitchen preparing our Artichoke and Black Truffle Soup

The kitchen preparing our Artichoke and Black Truffle Soup

The kitchen preparing our Artichoke and Black Truffle Soup

Group photo with Chef Mathieu Chartron in the Guy Savoy kitchen

Group photo with Chef Mathieu Chartron in the Guy Savoy kitchen

Chef Mathieu signed and presented me with our menu of the night with the wine pairings.

Chef Mathieu signed (on the outer envelope) and presented me with our menu of the night with the wine pairings.

A lovely souvenir and finishing touch that I enjoy from these high end and detailed restaurants.

The receipt.

The receipt.

All waiters were very professional at this establishment and Chef Mathieu Chartron was very friendly as usual. He was also very accommodating for our large party and our request for a “speedier” meal than usual since we were in a slight rush to get to our next destination. Guy Savoy is one my must go-to places to dine at in Las Vegas. All the menus and wine pairings will not cease to impress.

 

Read about the other Guy Savoy menus:

Seasonal Truffle Tasting Menu

Innovation-Inspiration 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