Guy Savoy

Excellent 2 Michelin stars and AAA restaurant. This is an upscale, quiet place so it would be wise to bring a friend with table manners. The staff was quietly attentive, I was surprised that the waiter spoke to me in french in the beginning. I know it’s a french restaurant but we are in Las Vegas, not at the Paris location. The food is great, you can order a lat carte or set menu.
I would love to return on another special night hopefully in Paris after checking with my financial adviser.

Empty place, not surprised why. We had dinner 5.30, finished 7.30 and in all place was 3 tables with ppl. Price is extremely hight, not worth it at all. Service is good, food is OK. We had tasting menu 3 courses. I wouldn’t come back and would not recommended. There is really waayyyy much better restaurants in Vegas.

Guy Savoy is a 2 Michelin star restaurant that is located inside Caesars Palace on the 2^nd floor. Making reservations was fairly easy. I just logged into my Open Table account. This restaurant does require that you make a deposit so for those flakers out there, there are consequences if you decide to not show up.
On the night of the reservation, I had high expectations, but I did not expect to be treated like a queen for the night. I think they definitely deserve their third star. My bf and I had reservations for 1915. We were immediately seated inside a room that was fairly private without having to request for it. Outside our window, we could see the Eiffel tower of the Paris hotel right across the street which made it feel like we were really dining in Europe.
Next, a woman offered to check my coat in and she even brought out a little stool for me to place my purse on so that my purse would not be touching the ground. What?!? That’s cray cray!
Our waiters were amazing. Our glasses were never empty. They kept coming by and filling up our glasses. You could also tell that everyone was on the same page and worked well as a team because it didn’t matter which table you were responsible for. Everyone took care of everyone’s customers.
I went with the prix fixe Innovation-​Inspiration Menu which was $ 375 per person is a 14 course meal that lasts anywhere from 3 – 4 hours. If you plan on dining here, make sure you empty out your bowels and don’t plan on attending any shows afterwards otherwise I can guarantee that you will miss them.
After the 1^st course, the waiter rolled this humongous bread cart! This bread cart had the most unusual breads on it. It had bread that had bacon on the inside, bread that had lemon flavors to it, and etc. Our knowledgeable waiter, Adrien, was able to recommend which breads went best with which courses. I’ve heard of pairing wines with your meals, but never pairing bread with your meals! Don’t get too greedy, save room for the rest of the courses. Trust me, you will be super stuffed!
Having a meal with this many courses can get exhausting. I needed a bathroom break and I asked Adrien for directions to the bathroom. He didn’t verbally tell me where it was. Instead, he said, «Right this way» and escorted me there personally! WTH?!? Am I being punk’d? He took me to a room that had a glass door and opened it for me. I stepped inside this room that had two sinks in there. I’m thinking, um… seriously, I have to pee and there is no toilet in sight. Where is it? Two sinks is not going to solve the problem. This was when I noticed a «secret» door that pretty much blended in with the wall. I walked in there and that was when I saw the toilet. Phew! Thank God I didn’t have to take drastic measures. The bathroom was super clean and there were no paper towels in sight. There was a basket to the side of the sink with real towels to dry off my hands. After I was done, I started heading back to my seat. I am a speed walker, but before I could make it all the way, I swear, a random waiter saw me coming out of the bathroom and dashed out of nowhere to escort me back to my seat. He pulled out my chair for me and placed the napkin on my lap. Damn! I like how you guys roll, Guy Savoy! A girl could totally get used to this! :)
Savoy’s Innovation-​Inspiration Menu was basically like eating art. Each dish was beautifully presented using unique/​exotic ingredients, and tasted amazing! By the time we were done with our 14 courses, we were stuffed, but the chef kept bringing out more samples for us. Then as we were leaving the restaurant, we were given to-​go boxes that contained a small size baked good on the inside. Damn. I’m hella stuffed, I don’t need that. Thanks though.
Yes, Michelin star restaurants are expensive so save up! However, it is a once in a lifetime experience so if you get the chance to go to one, I highly recommend it! You’ll be so spoiled and feel so special that you’ll never see eating out the same way again. Guy Savoy is a great place to make reservations to for special occasions!

Impeccable cuisine! Superb service! Each dish was thoroughly satiable and consistently an explosion of flavor with every bite! France in Vegas done right! My favorites included their highly rated roasted artichoke truffle soup and the grilled Japanese A5 Wagyu which was equally paired with a fantastic Cabernet Sauvignon! Dessert was another chapter of greatness, ranging from the sweet to salty! Excellence all around; one of the best culinary experiences I’ve had the pleasure of partaking.

If this were a 1 – 10 star rating system, we’d give them nine, so, 4.5 on the Unilocal system, which isn’t possible. Our dinner was divine, but not quite (for us) to the heights of Joël Robuchon a few nights earlier. We had the «Signature» tasting menu, without wine owing to my partner’s age — a few months shy of 21. Let’s face it, the food without the wine, won’t be as divine. .. but we don’t take points away from them for this, that’s a government issue. Hmm, can you Unilocal the state of Nevada?

Ok, it’s Guy Savoy at Caesar’s Palace. 2 Michelin star restaurant, and a whole bunch of other accolades. It’s one of those restaurants that you might think is out of your league, or you’re going to have to spend an arm and a leg. But it’s not. Here’s why.
Food: it’s southern France, so therefore the taste will be light and subtle, not like the «new American» or fusion tasting cuisines.
Before coming here, I suggest you go to their website, look at the menu and decide beforehand what you’re going to get when you arrive, this way you know how much you’re going to spend. You have the option of a la carte, basically selecting your own dish, or the preset option. If this is your first venture into fine dining, then do the preset menu. Otherwise, I suggest a la carte. The portions are small, as with all fine dining. We’re here to enjoy quality and creativity, not quantity. By picking your own dishes, it becomes affordable for everyone, and leaves room for a nice glass of wine or cocktail.
Insider scoop: They will push the bread trolley around, pick as much of what you like, you can request more if you like. Don’t feel embarrass.
They also will push the dessert cart around, likewise pick what you like, as much as you like. There’s no need to order dessert when the waiter asks you. The desserts are really small also.
Service: excellent at this level. They have to be! There’s that French thing, but it’s all about confident, comfort. Don’t be intimidated!
So why not 5 stars?
Well, I felt that it was misleading that they didn’t wheel the dessert cart out first before asking for you to order dessert. So basically they should have said, we have a dessert cart here, we also have these other desserts on the menu to choose from. So I give it 4 ½ stars.
Dress code: dress nicely, doesn’t have to be fancy, but don’t be a slob. It’s respect for the fine dining institution, not necessarily the restaurant itself.

My friend and I visited this place around Saint Patrick’s Day. We were both extremely impressed with the quality of food and service. Personally, this has been my finest dining experience yet.
We had high expectations for this place because we knew that Guy Savoy was a Michelin star chef. I have to say I was not disappointed at all.
We were greeted by a very friendly staff. They took care of our personal belongings and explained the menu to us in great detail. The service was friendly but professional at the same time. We were seated next to a huge glass window so the view was nice as well.
The food was nothing but amazing. My friend went for the sea bass. The skin was crispy and delicious. The fish still had its scales on but they were very crispy and light. (They almost had the texture of rice Krispies) The fish was flaky and soft and the sauce was sweet and savory. I opted for the special of the day which was a combination of lobster and waygu beef. The lobster was cooked perfectly. The beef was cooked perfectly as well. It was a perfect medium rare, and it melted like butter. Everything was perfectly seasoned and made to perfection. The side dishes and the breads were delicious as well.
I would definitely recommend this place to those looking for a fine dining experience. Yes the prices are high but what can you expect? It’s worth every penny.

This place is foodie heaven: the stateside location of a Michelin starred Parisian chef. Each dish is a work of art and a profusion of flavors. Impeccable service. Highly recommended.
But be prepared for sticker shock: Paris prices, maybe a bit more. Superb (mainly french) wine list, overpriced. For a fabulous gastronomic experience, maugre the cost, this is the place.

Delicious food here. I really like it and enjoy. Chef’s Table Krug by Restaurant Guy Savoy. French Cuisine. The service was great! Thank you!

Guy Savoy is located in Caesar’s Palace. It is a five diamond, 2-​Michelin Star rated resturant, so I had very high expectations coming in.
Like many other Unilocalers have already said, Guy Savoy definitely reminds me of Joel Robuchon because of the fine dining French cuisine featuring renowned chefs. They both offer tasting menus as well as a la carte items. I really liked the décor in Guy Savoy. Very modern, sleek, with minimalist designs. We were seated in a private dining room, so it was nice and private. I didn’t try the tasting the tasting menu, as some of the entrees looked more appealing to me than the items listed on the tasting menu. The meal started out with our server bringing out an over-​the-​top bread cart. I love bread, and anything that has carbs, so that was a plus for me.
We had potato leek soup, lobster salad, sea bass, duck, and veal.
Potato Leek Soup: This wasn’t on the menu, but was compliments of the chef. The potato leek soup didn’t sound all that appetizing to me, but it was surprisingly good. It came in a tiny little cup, with another cup next to it, placed upside down. There with a little surprise underneath the upside down cup.
Lobster Salad: This wasn’t worth it in my opinion. It was a couple pieces of lobster, paired with a couple chunks of ice berg lettuce. It was just okay, and really overpriced.
Sea Bass: This was one of the better entrees. It was flavorful and cooked perfectly, and the skin was crispy and flaky. The marinade was also pretty good.
Duck /​Veal: I don’t eat duck, so I can’t review it, but the veal was pretty good. I normally don’t eat veal but it was very flavorful and tender.
After our meal, we were given little boxes of mini desserts. I didn’t get to take any pictures, since I just opened them and ate them on the way out. I couldn’t help it. They were just okay. nothing to really rave about.
Overall, service was great. Servers were very attentive, personable, and professional. But the prices were too high in my opinion. I’ve had better.
There is complimentary valet parking as well as self-​parking.

My first amazing fine dining experience with my new wife as we got married at Caesars Palace. It sure was quite a delightful experience! It was really interesting and you could see the artistic touches that were added to the dishes. It was really awesome to see different dishes infused as per the menu’s name.

Much ado about?
My husband and I had the innovation menu.
The menu’s philosophy is all about showmanship more than substance.
The Osetra caviar lacked taste and was overwhelmed by the cauliflower.
The octopus dish is presented under a dome which is then filled with smoke in a liquid nitrogen type of effect which adds strictly nothing to the taste, so what’s the purpose?
The chef then comes out with a cart on which there is a block of ice and some Salmon pieces. He introduced himself saying: «This is my last day, I’m leaving tomorrow»! We neither asked nor cared the least bit about it, but what an introduction … and it really makes you feel «good» about the place all together! He then tells you that he will cook the salmon on the ice and that he would like you to taste the salmon before, so that you can enjoy the «change in texture resulting from the cooking». For this purpose he hands you one minuscule piece of salmon for you to taste. The piece is a cube, the side of which is about the size of your small finger nail. Way too small to chew on and get a sense of the «pre-​cooking» texture might be. The chef then puts the salmon on ice for about 5 seconds and turns it around 3 times, he then serves the salmon. Given that the «pre-​cooked» bite was too small, there is no way to sense whether the texture has changed or not. What I did notice however, was that the inside of the salmon was cold. Which means that the salmon piece had just been taken out of the fridge and was still very cold! We don’t eat food straight out of the fridge at home: the cold anesthetizes taste and spoils the whole experience.
I can understand how some people are impressed by the fact that the «executive» chef comes to the table. I like to be impressed by what’s in the plate and how it tastes …
The line caught sea bass was the only outstanding course of the meal. The fish is cooked right, moist, firm and tasty and well complemented by the spaghetti squash.
The seared foie-​gras is a square less than an inch wide served with an infusion of red cabbage which completely dominates the subtle taste of the verbena it is paired with. When my husband cut his foie-​gras piece in half, the whole piece disintegrated because there was a piece of the nerve smack in the middle of it. Not exactly what you’re looking for.
The artichoke and black truffle soup was minuscule with one so thin slice of truffle, you again had nothing to chew on (which is one of the purposes of eating black truffle). The parmesan slice was the size and thinness of a small postage stamp. The truffle brioche was very good.
The peanut butter crusted quail breast simply doesn’t work because it makes no sense. The whole point of a pink quail (or pigeon for that purpose) breast is to have the soft, juicy and (not too) but still flavorful meat melt and explode in your mouth. In this course everything is utterly dominated by the taste of the peanuts. You don’t even know what else you’re eating. If I want to taste peanuts I make myself a whole wheat toast and spread it with chunky peanut butter. The quail is completely waste here.
The piece of Wagyu is so small it is impossible to get it «blue» as I requested.
After we paid the bill no one asked whether we needed a cab or not. So we go down to the entrance level where our cab dropped us off when we came in. Hence we naïvely thought that was the place to catch a cab. We got very rudely told by the person at that location that «no ! no ! this is for limos, not for taxis». When we expressed our surprise he told us, just as rudely, «taxis are over there», pointing his finger without being more specific about what «over there» might mean. So we walk in the indicated direction, realize that we need to walk through the casino, wade our ways there for about five minutes, find the exit that says «taxis» and are very «happy» to see that about 20 other people are waiting for a cab in front of us. 10 minutes later it’s our turn! A very «classy» end to a very disappointing evening in a place which thinks so highly of itself!

This was the most exquisite restaurant I have ever been to.
My boyfriend wanted to surprise me and take me somewhere nice for my birthday dinner in Vegas. WOW. From beginning to end, this place was just amazing. The staff was wonderful and very helpful with our questions on wines and the food menu.
The menu offers an ala cart options and some set courses options. We decided to go with a set course so we can try a variety of the menu.
[[ INNOVATION-​INSPIRATION MENU $ 375 ]]
Amuse Bouche — Lobster «Candy», Seaweed Granite (not my thing)
Golden Osetra Caviar and Zucchini (loved!)
Octopus, Tomato Gelee, Smoked Eggplant and Chipotle Purée (delish and great presentation)
Salmon Icebert (impressive)
Sea Bass, Crispy Scales, Tomato in «Papillote» (delish!)
Foie-​Gras, Crispy Quinoa, Red Cabbage and Verbena Infusion (amazing)
Artichoke and Black Truffle Soup, Toasted Mushroom Briochie, and Black Truffle Butter (delish!)
Peanut Crusted Quail Breast and Beet Textures (yummy)
Wagyu, Glazed Haricot Vert and Pomegranate Reduction (Wish I had more! It was so good)
Frozen Cauliflower Parfait (no)
24 Months Aged Comte, Beets and Apple Napoleon (yum)
Fig Textures (full)
Choclate and Espelette Pepper (too full.)
Again, WOW. Although the portions are small for each dish, I was so full by the end of my meal. I couldn’t even finish the last few dishes. And after your course meal is completed, they brought over a dessert CART! I was like, are you guys kidding! Why didn’t you bring that earlier before I was full D: LOL.
After our meal, the waiter took us to the kitchen for a tour. I was actually surprised on how small it was back there. I imagined this great big kitchen was required to make such amazing dishes.
Overall: This place was amazing! Words can describe how great our dinner experience was. One thing I really liked about this restaurant was, even though it was extremely fancy and upscale. They still encourage you to eat certain dishes with your fingers :)

Wowed by a first visit to Guy Savoy at Caesars Palace when Franck Savoy was still the man in charge, the reasons for a delayed return to the Augustus Tower temple of gastronomy are largely related to too little time and too much travel, but invited last minute to sit down for a few a la carte items after a particularly trying two-​months and past 24 hours the timing proved perfect, nearly every bite absolutely superlative under the toque of Chef Mathieu Chartron.
Still one of the most serene rooms in the city, the minimalistic art and white walls a strange departure from the more elaborate decorations found at the Paris namesake though the divided rooms and well adorned lounge reminisce of the space along the Seine, it was with Champagne and three signature canapes that the experience started, the bread cart soon parked tableside with no less than a dozen options from which to choose.
Gilding supple loaves with smooth Echire butter that makes one regretful of times they have ever had to settle for less, it was with choices navigated that the night’s amuse arrived — the newly hatched item straight from Innovation-​Inspiration Menu thrilling with a creamy croquette of octopus and quinoa served atop a glass dome as the flavors of eggplant, capers, tomatoes, and peppers each came across full and robust alongside a plancha-​finished tentacle clearly benefited by a previous slow poach and showy ‘cold steam.‘
Progressing to starters there was clearly a differing focus between mine and the whims of my tablemate, yet as delicious as the seared slice of foie gras that I received was in a verbena broth reined in by the flavors of red cabbage it was my friend’s salad that truly wowed both of us — the sizable bites of crustacean every bit as fresh as expected while the textural variations of vegetables and tapioca stabilized dressing were entirely enthralling, each bite offering something entirely different with the slightest bit of heat left to linger on each bite.
Having debated the Dover Sole, but opining for other things in assuming the whole fish a bit much for two, a surprise visit from Chef Chartron saw us gifted two tasting-​sized portions of the delicately roasted flesh and taking a path infrequently traveled by presenting the fish with pickled vegetables plus the bold taste of balsamic an entirely different side of a classic was seen, the light buttery notes accentuated by the acid with just enough sweetness to offset a dusting of earthy mixed spice.
Finding service a bit more serious than one might have preferred, particularly as we were seated in a side room separated from the majority of those present in the main dining area, entrees arrived paired to a second round of bread and with portions quite substantial it was here that my selection proved superior to that of my dining partner, the tender quails losing some of their definition amidst sabayon served straight from an eggshell and mushroom stuffed vegetables that trended a touch too bitter while rosy duck breast was succulence studded in peanuts, the crispy confit and stack of beets with cheese no less divine,
Turning attention next to the cheese trolly, a somewhat limited selection that thankfully saw each option aged nicely along with honeycomb, blueberry confiture, and two additional varieties of bread it was with slow indulgence that a feature so rarely seen in Las Vegas was enjoyed and progressing to dessert with a long-​lingering splash of Sauternes a second trolly was presented along with a pure-​black plate entitled Noir, the dark chocolate fondant and sorbet dancing with a tinge of peppercorn while each of fifteen smaller sweets were as memorable as those from my first visit, the rice pudding perhaps the best in the city while the Vanilla Ice Cream rivals the best tasted to date.
With world class ingredients and a Chef that continues to up the ante on top of a menu of classics that those unfamiliar are encouraged to experience if it is at all within their means, Guy Savoy remains one of Las Vegas’ top tables for those serious about fine dining, though overly serious service at times fails to replicate the ‘joie de vivre’ seen at the flagship overseas.

Hard to decide which place is better between this place and Joel Robuchon. Both excellent in different ways.
Both had great service, wonderful presentation, they both had a nice selection of fresh baked breads and dessert trays. The servers were warm and inviting and catered to every need. This place had a cheese cart whereas Joel Robuchon didn’t have one.
For sure this place was worth every penny, they kept on bringing items out to try that weren’t on the menu and when we were so full we couldn’t take anymore, 3 more items came out. :-)
This place is hard to get a reservation so make sure to plan well ahead if you want a good early time before a show.

Hands down one of the best meals of our life!
We are still thinking and talking about the Colors of Caviar and Black Truffle Artichoke Soup almost a year later.

Really?
This wasn’t a 2 Michelin star restaurant in my opinion but I’ll give 2 stars on Unilocal.
Service:
I’m not sure if it’s because we were not sitting in the main dining room or what… my seat was kind of in the hidden spot behind the doors. Anyway, I felt like I wasn’t getting enough attention and service. I needed a new set of utensils but I had to wait 5+ minutes to ask someone to bring me a set. When I asked for more bread, I had to consistently ask throughout my meal because they weren’t bringing the bread cart.
Just wasn’t sure if I was sitting at Noodle house or a two Michelin star restaurant.
Food:
It was esthetically pleasing for the most part.
However, I can’t say I liked every single dishes in Innovation Menu. Especially the salmon iceburg. If I had not seen the fancy process, it would just be a piece of sashimi in $ 9.99 bento box. I can say this with confidence because I am kind of a sushi snob… Part of the reason why was because the chef overcooked my salmon and also the quality of the salmon was pretty low. It had a bit of a fishy, oily taste too.
Langoustine was okay. I’m not a big fan of foie gras and for Wagyu, the quality of meat was excellent but I wasn’t sure what the purpose of the sponge cake was. It didn’t complement the taste or the texture of the beef?
The soup with black truffle was excellent. The bread that came with it was also excellent.
If the menu has just a little touch of tanginess, I feel like it would have had a more balanced taste. Dessert was great though. I enjoyed the little cakes, chocolate and the sorbet.
Overall, I wasn’t satisfied with the meal. Of course I was full but I couldn’t name one main that I really liked. I mean… after a $ 500 per person meal (with drinks), I think I should have been at least sort of happy…

My husband and I came here for our anniversary a few weeks ago. To be honest, I didn’t think I’d be that stuffed at the end our meal due to some of the photos I saw on Unilocal.I was so so wrong. We did the course menu that fit in best with our time. We had a show to catch by 10 and our dinner was at 6. What’s great is that they ask you immediately if there are any time constraints you are under and let you know which course meals you should avoid.
The food was amazing. Really. Everything that came out was exceptional. What made it even better was the service. Everyone from the sommelier, the hostess and servers were top notch. I’d love to return, and plan on coming back for another special night.

Eating at a Michelin star restaurant is a culinary experience that is supposed to exceed all your expectations. Not only by the food and service, but those little extras that make you go wow.
By now, you probably have read how extraordinary the food is. The visual food art these master chefs create is crazy and how these plethora of different flavors mesh and match into a edible masterpiece.
The culture instilled in these food service professionals is not the same as you high end Morton’s or lowrys. From the exec chef to floor manager to waiters to wait help all work in unison. It’s not my table, section or your guest or section… It OUR guests! You can ask anyone for a request and they will honor it immediately with a «certainly madame» and they will fulfill it, not ask the person tending your section to do it.
Another thing I like is they don’t nickel and dime you for insignificant items, such as bottle water. Many will charge $ 10 per bottle you drink. At Guy Savoy, one $ 8 charge gets you as many glass bottle Evians you need.
Finally at a Michelin star restaurant is you want surprises and to be wow to the point you say, you win, I can’t eat another bite. With Guy Savoy, you get your amuse dessert, two main desserts. Then they casually roll in the dessert cart with bite sized tart, pies, mousse, ice cream, bread etc. So after you have loosened your belt two notches, they bring out a single scoop of sorbet, earl grey tea and black pepper to be exact. This leaves your palate cleansed.
On your way out the hostess hands you a small box fresh baked coffee cake to savor later. These wow moments and special touches is why this is the best of the best in Las Vegas.

I’ve dined here twice: first time for the signature set menu and the second time for the innovative set menu. I simply don’t understand why Guy Savoy *only* has 2 Michelin stars… Here’s why:
The food: Everything was delicious. There were some signature dishes that was so hearty and at the same time extravagant, such as the truffle artichoke soup and foie gras in daikon broth. There were also very innovative dishes that were still tasty and satisfying. For instance, there was a salmon sashimi seared on a block of dry ice, which completely changed the texture and consistency of the salmon. Amazing! I know some restaurants try to make «innovative» courses but end up being too «interesting» but not actually enjoyable. Guy Savoy is not that. There’s a perfect balance between traditional and innovative — both delicious and memorable! The cheese cart was perfect! The bread and dessert carts were only OK.
Service: Fabrice and Adrian are probably the best waiters I’ve ever had. They are attentive and kind. Both also have a great sense of humor, which lightened up the whole atmosphere of the restaurant!
Wine: According to my boyfriend, they did a fabulous job with the wine pairings of both set menus. Fabrice kindly described many wines and the reasonings behind each pairing — we really appreciated that. I wish the asian male who poured most of the wine (I assume he’s the sommelier?) showed more enthusiasm though… He just recited the name and year of the wine for each course.
All in all, I think Guy Savoy tops Joel Robuchon in all aspects (food, service, wine) EXCEPT for the dessert and bread carts.