Hello Las Vegas! – Last weekend, we went to Las Vegas for the Celine Dion Concert . It was a short 3.5-hour drive and here we are! Morning view from the room, the Strip and part of the City Center……
A very short trip, Wine+dine and catch a show……
Nice features about this room: the view and a huge bathtub…..
Restaurant Guy Savoy, a Michelin 3-Star back in France. A photo with Chef Chartron, (I had a few drinks, pardon me for my red puffy face), who became the Executive Chef in 2011, he was also the youngest chef on The Strip to attain this title…..
A quintet of amuse bouche, French Club Sandwich (upper left) with foie gras + tiny triangle of French country bread; the fluffy Parmesan waffle (upper right), Green apple purée + celery, and a little surprise hidden underneath…..
There are no less than a dozen varieties for us to choose from: plain, caramelized onion, seaweed ciabattas; pain de campagne; olive bread; lemon bread; basil bread; multigrain; baguette; plain and poppy seed baguettines; mustard seed bread; and Parmesan and bacon-sea salt pain au laits. Definitely a over-the-top presentation…..
Black Truffle on poached egg…..
Colors of Caviar – one of Chef Savoy’s most well-known creations, a multilayered affair of caviar vinaigrette, topped with caviar crème fraîche, topped with Ossetra caviar, topped with haricot vert purée, topped with hot egg sabayon, all eaten with a traditional mother of pearl spoon. The dish is followed by (right) the Red Mullet Fillet, with Spinach and Mushroom Gratin…..
Foie Gras with “bitter infusion”- Hudson Valley Moulard duck foie gras, which is pan-seared, then cooked en papillote. Then added with cherry vinegar and pink radishes, the radish added a bitter, vegetal, spicy, pungent smack that cut down the heaviness of the foie gras…..
Artichoke and Black Truffle Soup, Toasted Mushroom Brioche, and Black Truffle Butter +Mushroom Brioche. This is Guy Savoy’s most famous dish, we have here a soup of artichoke, topped with shaved Parmesan and sliced black truffle. The aroma of this soup was about as decadent as you could imagine, abound in the smells of truffle and cheese, absolutely saturating with flavor, it was the soup that was the star, not the sliced truffle. The brioche, which was stuffed with mushrooms and spread with truffle butter, was a rich, flaky, soft bread that my server encouraged me to dip in the liquid…..
American Prime Beef Tenderloin, Carrot Paleron Cannelloni…..
Concassé of Black Truffle, Croutons in Comté Mousse…..
Intermezzo: (top) a little palate cleanser, small scoop of cherry sorbet, paired with pomegranate and sweet ginger. “Coconut” (bottom), everything you can imagine, fresh sliced coconut, coconut sorbet, roasted coconut bits, coconut pearl tapioca and coconut chips…..
Chocolate Fondant, Crunchy Praline and Chicory Cream…..
The confection cart, loaded with the following goodies: coconut macarons, caramelized bananas, blancmanges, apricot-stuffed grapes, raspberry cheesecake, raspberry-mango phyllos, fresh grape soda, pâtes de fruits, marshmallows (butterscotch, bubble gum, jasmine-root beer, creme caramel), chocolate mousse, rice pudding (French vanilla, pink praline), sorbet (raspberry, cherry), and vanilla ice cream. We tried to restrain ourselves here, but still ended up requesting pretty much one of everything.
It was a very decadent dinner, especially for the dessert portion. Despite of the multiple dishes being served, we managed to finish the meal within two hours and made the Celine Dion Concert on time!
Guy Savoy at Caesars Palace | 3570 Las Vegas Blvd, Las Vegas, NV 89109 | 702.731.7110 | www.caesarspalace.com/casinos/caesars-palace/restaurants-dining/restaurant-guy-savoy-detail.html
