[Part 1](https://www.reddit.com/r/finedining/s/0hnyaOszIl)
[Part 2](https://www.reddit.com/r/finedining/s/QHjsWOVAAS)
[Part 3](https://www.reddit.com/r/finedining/s/JNJlTBdBOJ)
[Pics from a few months ago](https://www.reddit.com/r/finedining/s/hJpaYOMwga)
While é was my favorite dining experience in Las Vegas, I was most impressed with the food at Guy Savoy. I prefer fully composed dishes to smaller one bite courses, and Guy Savoy excelled at those. The way that individual components would be quite strong and yet harmoniously combine on a plate with other components was truly remarkable.
I ended up getting the Forbes celebration menu, and added the colors of caviar a la carte. The amuse was the same as my last visit, with cucumber, radish, and wagyu burger. The radish was better than last time, as they changed the sauce/butter that came with it, and the wagyu burger still makes me wish I could order just a whole one it was so good.
The first course of langoustine tartare was some of the sweetest langoustine I’ve ever had. The citrus foam and caviar were just perfect in adding balance while contrasting the langoustine’s sweetness which was the star.
Next was the colors of caviar which I added a la carte as I had it last time and loved it. Still a remarkable layering of flavors and textures, and while I’ve had plenty of caviar dishes (see other parts linked above) this trip, this was the only dish where caviar was truly the star and shined. As an addition to the tasting menu, they allow you to add half the a la carte portion, but I opted for all of it anyway.
Daurade with mushroom scales and mussels. The delicate mushroom scales were more than just pretty, it gave the dish a wonderful earthiness upon the first bite (along with what I think is spinach at the bottom) before giving way to the meaty flesh of the fish. The saucework was also excellent, as the sauce had a strong fish soup flavor, almost reminiscent of the soups in wonton noodles in Hong Kong.
The signature artichoke soup was delicious, and they let you have a full round of seconds along with another of the brioche. This is where the water based nature of the soup excels as it did not feel heavy even after I had the second serving.
The main course was a surf and turf which featured a sauce that was practically a really good lobster bisque. The quality of the ingredients was top notch and the cook on the lobster was perfect, but my favorite thing on the plate was the birds nest with Japanese sweet potato puree underneath. The crispy and slightly sweet accompaniment bridged the lobster and the rich wagyu perfectly, and again spoke to the nature of how well composed the dishes are here.
The cheese course and palate cleanser were both tasty and great bridges to the chocolate dessert. However, I found the chocolate dessert too one note, and not as well balanced as the other dishes for someone who’s not a huge fan of chocolate. Perhaps a larger serving of the ice cream on top would have helped.
The bread and mignardises trolleys were both wonderful, and the madeleines were some of the softest I’ve ever had, although I wish they were warm like the ones served at Daniel in NYC. The tarte andalouse was the most delicious choice on the final trolley, not to be missed, and in retrospect I wish I took more than one slice.
The service was overall good, but very rehearsed. There were a few different server who came my way. My main gripe was with one older French gentlemen (everything always started with “alors” or “oui” with him). Twice during descriptions of food he had turned his face to another table mid sentence, which is just not something I would expect at this level. One might think his brusqueness was being “French”, but I’ve also had the other French server (whom I’ll affectionately call French Lurch because he’s tall, thin, and has a deep voice) before and he was a consummate professional.
Overall the food was wonderful, and I’m tempted to maybe some time in the future try the private chef’s table given the skill demonstrated. Until then, I think I’m more likely to order a la carte next time than repeat the Forbes menu.
by reddit_hw
4 Comments
If the colours of caviar and the artichoke soup are as good as the ones at the Paris flagship, then I totally agree. Loved those dishes.
It’s the most interesting way I’ve seen caviar used, an ingredient that is so often just stuck on a plate for the sake of adding a bit of luxury.
Surprised they have a bread cart here and not in Paris. Those mushroom scales look incredible. No ice cream on the dessert trolley?
We took my brother and SIL to é as a wedding gift a couple of years ago. It was great, they don’t have a lot of experience with fine dining, especially the Spanish style gastronomy, but they loved the ambience and attentive but easy going service.
I’ll admit I thought the service was the real star there, but the food just didn’t hit the same highs. Cool tricks with food, but lacking in soul. The Willy Wonka golden ticket was also a plus.
I haven’t been to Guy Savoy.
i also liked everything but the chocolate dessert.
nice experience, savoy is my favorite restaurant in las vegas