So I am a total Guy fan boy, having been to his Paris restaurant twice. Most recently, I went a couple of months ago, and so when I ended up in Las Vegas for work, I was really excited to see how his only other restaurant compares, particularly considering that both times, Paris was the greatest dining experience of my life, bar none. Overall, I think the quality and execution was on a very similar level. The colors of caviar and artichoke soup (two of his most iconic dishes) were completely identical to what was served in Paris. The remainder of the dishes were really flawlessly executed. The lobster “ravioli“ with some hints of lime was one of the greatest bites of food I have had, ever.
The service was flawless, although perhaps slightly less over the top magical as in Paris (also, the front of the house seemed a little thinner here). But really, there was absolutely nothing to complain about service wise.
We opted for the wine pairings and they were quite generous, more so than expected. Everyone that was served other than the Grande Siècle at the beginning, was at least 20 years old, including an 02 Mersault from Jobard, 97 barbaresco from vignaoli, and 01 Gruaud Larose from magnum that was showing magnificently.
All in all, a fantastic experience. In my mind, there is no question that this would be a three star if Michelin were to return to Las Vegas.
atA117316 on
Thanks for the write up! Heading there in a few weeks and was curious how it compared to Paris. Did you do/see a champagne cart? Curious about that. I also usually skip the wine pairing because I don’t care about the sweeter/dessert wines- any thoughts there?
krebstar4ever on
What do you mean by, “if you know”?
Back_splash on
Amazing that you posted this. My wife and I are going to Vegas next week and chose le cirque over guy savoy. This post may change our minds.
Did you feel that there were enough courses? The menu seemed short for $615 with a wine pairing especially since you had to add the colors of caviar course.
SeymourBlue on
That artichoke soup… So creamy without using cream! Drrooooolll
WeissachDE on
I’ve been there twice in the last year, wine pairing both times as well. I couldn’t agree more with your assessment. Really a world class experience
6 Comments
So I am a total Guy fan boy, having been to his Paris restaurant twice. Most recently, I went a couple of months ago, and so when I ended up in Las Vegas for work, I was really excited to see how his only other restaurant compares, particularly considering that both times, Paris was the greatest dining experience of my life, bar none. Overall, I think the quality and execution was on a very similar level. The colors of caviar and artichoke soup (two of his most iconic dishes) were completely identical to what was served in Paris. The remainder of the dishes were really flawlessly executed. The lobster “ravioli“ with some hints of lime was one of the greatest bites of food I have had, ever.
The service was flawless, although perhaps slightly less over the top magical as in Paris (also, the front of the house seemed a little thinner here). But really, there was absolutely nothing to complain about service wise.
We opted for the wine pairings and they were quite generous, more so than expected. Everyone that was served other than the Grande Siècle at the beginning, was at least 20 years old, including an 02 Mersault from Jobard, 97 barbaresco from vignaoli, and 01 Gruaud Larose from magnum that was showing magnificently.
All in all, a fantastic experience. In my mind, there is no question that this would be a three star if Michelin were to return to Las Vegas.
Thanks for the write up! Heading there in a few weeks and was curious how it compared to Paris. Did you do/see a champagne cart? Curious about that. I also usually skip the wine pairing because I don’t care about the sweeter/dessert wines- any thoughts there?
What do you mean by, “if you know”?
Amazing that you posted this. My wife and I are going to Vegas next week and chose le cirque over guy savoy. This post may change our minds.
Did you feel that there were enough courses? The menu seemed short for $615 with a wine pairing especially since you had to add the colors of caviar course.
That artichoke soup… So creamy without using cream! Drrooooolll
I’ve been there twice in the last year, wine pairing both times as well. I couldn’t agree more with your assessment. Really a world class experience