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Guy Savoy - Caesar's Las Vegas

 
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Dilbert



Joined: 19 Oct 2007
Posts: 1276
Location: central PA

PostPosted: Thu Oct 24, 2019 8:31 pm    Post subject: Guy Savoy - Caesar's Las Vegas Reply with quote

Restaurant Guy Savoy - Caesar's Palace

Guy Savoy held two Michelin stars up until Michelin stopped rating Las Vegas.

Overall impression:
Major failure with the Colors of Caviar and the duck.
Obviously "dish dependent" but should not happen at a two star level.
The restaurant is larger (i.e. more seats) than JoŽl Robuchon so it does have an issue with maintaining the same level of elegance in service.

An unplanned rambunctious crowd in the bar area just outside the dining area was very disruptive; a
door to isolate patrons from rowdy drunks ordering appetizers at the bar would be a huge improvement.

If you must choose, I'd opt for JoŽl Robuchon. The details are minor, but they exist.
(JoŽl Robuchon was the only three star in Las Vegas)

We opted for ala'carte.

The bread service is expansive; everything is top notch fresh.


Amuse-bouche: they described it, my impression was an oyster mousse. Got scarfed before the camera came out - very tasty.


For appetizers
(she) Dungeness Crab and Caviar - tasty morsel.


(me) Colors of Caviar - this is a famous Guy Savoy signature preparation in LV and Paris. Having heard of it for years, it was a driving factor for our visit.
Frankly, it lacked any spark of taste, quite flat and a very expensive disappointment -
it's reputation is a total mystery. Highly not recommended.


Second course
(me) Scallops and Clam Variation, Coral Mousseline
This is a two part dish - very nicely prepared, taste and texture was spot on.
The bowl was 'pickled' thin slices of scallop - delicious. Best dish of the meal.


Main Course
(she) Lobster, Trilogy of Carrot, Tortellini, Natural Coral Jus
Smallest lobster tail ever captured on camera - but very tasty.


(me) Muscovy Roasted Duck Breast with Confit Leg, Salsify and Fig Jus
The leg/dark meat confit was stellar. The breast was incredible tough and chewy.
Under-done perhaps just a tad (even for duck) but that does not explain the poor quality.


Desert
Madeline and a chocolate torte - how can that be bad?


Signature Vanilla Ice Cream - very good stuff.
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