Sunday, March 30, 2008

Guy Savoy, Caesar's Palace, Las Vegas

Last month, Fougoo, Redneckhunter, and I were lucky enough to have dinner with our family in Las Vegas at Michelin two-star restaurant Guy Savoy inside of Caesar's Palace.
When we arrived at the restaurant, the esteemed chef himself, Guy Savoy greeted us at the entrance.
In the dining room we ate in, they offered the ladies each a small stool they could place their purses on. The wine list came with it's own podium. We had a bottle of 1985 Chateau Lafite Rothschild with dinner- probably the best wine I've ever had.

We knew it was going to be good from the start when we got the bread. Despite it's odd shape, it was amazing- a perfect crust, and delicious.

They started us off with several amuse bouches. The first was like a slider in a stick- a mini grilled beef inside a small toasted bread.

They also gave us a small container with vegetables like parsnips, poured some soup in it and then you pushed some cayenne into the mix for a "shot" of soup.

Afterwards, you could lift up the "cup" and underneath was another small bite on a taro chip.

For our starters, we were able to try a good variety of items, however the main ingredient prominent in all of them were black truffles- wow- so extravagant. I got the black truffle risotto.

We also got to try the black truffle soup- definitely a more stronger flavor of the truffle in this presentation. This came out with a cinnamon brioche.

The scallops were really fresh and sizeable in this other appetizer.

Redneckhunter and I, for our second courses, got the special, and big surprise, more black truffles. The dish was a turbot layered with truffles. It came with some little veggies and foam.

We also split an order of the foie gras which came with chestnuts. Delicious.

For an entree, I got the venison special.

My dad got the beef rib dish which was topped a piece of marrow.

Fougoo got the sweetbreads with guess what, black truffles.

For dessert, I wanted to have something light, so I got the citrus plate, with tea used to steam the items on the plate.

This was the very unique grapefruit terrine.
All in all, this was a pretty unique meal experience for us. Chef Savoy allowed us to even stop into the kitchen to see the staff at work.

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