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FACTS
cuisine
French
chef
Mathieu Chartron
avg entree price
$40+
price level
$$$$
attire
Business Casual
contact
(702)731-7286
or
Email Us Anytime
guysavoy@caesars.com
hours
Wed-Sun 5:30 until 9:30pmMon & Tue Closed
AWARDS
AAA Five Diamond Recipient
Wine Spectator magazine's Grand Award
Named one of the Top 40 Restaurants in the US since 2006 on Gayot.com
Named to the 2007 Condé Nast Traveler "Hot 100" list.
Named one of the Top New Restaurants of 2006 by both Esquire and Travel + Leisure.
Two Stars, Michelin Guide
Las Vegas 2009
Best French - Vegas 7
Named one of the world's 101 Best Hotel Restaurants in the world in The Daily Meal's first annual list of 2012
Voted 2012 Restaurant of the Year by Desert Companion Magazine
Restaurant Guy Savoy
ABOUT RESTAURANT GUY SAVOY
At Restaurant Guy Savoy, a meal is a celebration of life.
Each Guy Savoy creation is subject to the scrutiny of the eye and the senses of smell, taste and touch.
Seasonal ingredients are combined to make their flavors come together in perfect harmony, or to make their differences play against one another.
The wait staff is attentive and approachable, exhibiting flawless yet discreet service, creating a home-away-from home environment for each guest.
Designed to emulate the menu of the Paris restaurant, the Restaurant Guy Savoy Caesars Palace menu includes many classic Guy Savoy dishes including Soupe d’artichaut à la truffe noire, brioche feuillellée aux champignons et truffes, Artichoke and Black Truffle Soup garnished with toasted mushroom brioche and truffle butter; for dessert there is the Fondant au Chocolat or Terrine de Pamplemousse.
The ultimate destination for fine dining in Las Vegas, Restaurant Guy Savoy at Caesars Palace Las Vegas has won the Forbes Travel Five Star Award, AAA Five Diamond award, two Michelin stars, the Wine Spectator Grand Award, inclusion on the Gayot.com Top 40 Restaurants in America list, the Condé Nast Traveler Hot 100 list and Best New Restaurant lists for Esquire and Travel + Leisure.
Krug Chef's Table debuts at Guy Savoy
Cognac Lounge Inside Restaurant Guy Savoy
Chef's Corner
Guy Savoy was born on 24 July 1953 in Nevers, located in Bourgogne. In 1955, his parents moved to Bourgoin-Jallieu, a town in Isère, where his father was a gardener and his mother owned a taproom, that she would transform into a fast food and then a reputed restaurant.
WHY YOU'LL LOVE IT!
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The elegant signature dishes of Guy Savoy
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Flavor you will never forget
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Five Star Forbes Winner for 2013!
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Reviews
"You will find other outstanding meals in Las Vegas but nothing will compare to Chef Savoy’s creations. If you are reading this from death row make Restaurant Guy Savoy your last meal. It’s the closest to heaven you’ll get."
"Restaurant Guy Savoy has a unique take on French cuisine that is unparalleled to anything else in Las Vegas. Savoy's commitment to using fine ingredients to create simple, delicate, mouthwatering culinary masterpieces is the critical and crowning achievement to its success."
"Savoy has figured out a way to move the catechism of a formal, French dinner into the realm of the modern world without sacrificing any of his (or its) immense integrity."
"Architect Jean-Michel Wilmotte, who designed the original Guy Savoy as well as parts of the new Louvre in Paris, has designed a deliberately simple yet elegant high temple of gastronomy in dark bracketed paneling with a cathedral-high ceiling. Savoy, the youngest and probably the last of the "Nouvelle Cuisine" legends, also practices kung fu and studies Zen philosophy. For him, whether in life or in cuisine, frills and flounces are unnecessary, hence the minimalist décor and rare bill of fare."
"Deemed "very close to perfection," this "sublime" New French at Caesars Palace – like its Paris sib – gives diners the chance to "luxuriate in the best of everything"; here, "food is art," with the canvas provided by the "exquisite" setting and "fantastic individualized" service, and though you may have to "win a jackpot" to afford the bill, it’s an "absolute must" that "defines 'you get what you pay for.'"