Lorsque j’ai appris l’injuste rétrogradation du restaurant-phare de l’un de mes chefs préférés, Guy Savoy à la Monnaie de Paris, de trois à deux étoiles par le guide Michelin, j’ai été totalement scandalisé, surtout connaissant le cœur à l’ouvrage mis par le chef pour se réinventer chaque jour, et sa présence assidue dans son restaurant. Certains chefs monégasques ne peuvent en dire autant…
Anyway, I wanted to pay tribute to Guy Savoy and immediately made a reservation at his eponymous restaurant located at Caesars Palace in Las Vegas, during my just planned business trip.
As a reminder, here is the itinerary followed:
The concept
The concept is identical in every way to that of his signature restaurant at the Monnaie de Paris: modern gastronomic cuisine, with top-quality products sublimated by the team.
The setting
The setting is very pleasant. The Restaurant Guy Savoy is located on the second floor of the Caesars Palace hotel-casino. But the interior is reminiscent of the tones of the Monnaie de Paris, and the dishes are identical in every aspect.
The menu
The menu is quite short. I skipped the Tasting menu and focus on the starters.
I ordered the Foie Gras as a first course, and the chef’s signature artichoke and black truffle soup as a second course.
The meal and the dishes
I started the meal with a glass of Champagne Henriot, head of vintage which will be excellent, very fresh, and very slightly oxidized to reduce the acidity. A masterpiece of gustatory complexity.
Then, the bread basket was presented to me: I made a small selection of brioche, fougasse and baguette.
The amuse-bouche followed, with a pickled cucumber obviously not to my taste, a goat cheese fondue in a filo pastry that will be perfect with the grilled pine nuts and finally a wagyu burger and its pickle: a delight!
I continued with the duet of hot and cold foie gras: hot, pan-fried with its succulent broth, especially with the yuzu gel in the broth; cold, in a terrine served in a passion fruit shell and the fat flavored with lemon.
I finished this meal with Mr. Savoy’s signature soup, with artichokes and truffle and accompanied by his truffle brioche. A delight, as always.
The sommelier brought me an excellent glass of red wine: an exceptional Corton Charlemagne premier cru 2011.
After a long discussion with the general manager, he offered me a delight: a Chartreuse VEP, out-of-stock at the moment, and in non-negligible quantity!
The service
The service was perfect but as I like it: not stuffy at all and in French with the waiters who spoke it. A really great team!
The atmosphere
The atmosphere was hushed as it should be in a restaurant of this type. The American clientele nevertheless made the place more relaxed than it would be in Europe.
Bottom line
A superb evening that I will hasten to repeat as soon as possible!
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