Guy Savoy - Las Vegas, USA

Nestled inside Caesar’s Palace, Guy Savoy was opened in 2006 by the elite French chef and the restaurant’s namesake, Guy Savoy. Sister to the main restaurant of the same name in Paris, the Las Vegas location was decorated with two Michelin stars at one time. However, the restaurant no longer (currently) holds the distinction, since Michelin has not been to Las Vegas since 2009. However, that is set to change in 2026, as Michelin will be back in town and the team aims to reclaim their recognition.

While owner Guy Savoy does visit the restaurant periodically throughout the year, the kitchen is currently led by executive chef Nicolas Costagliola, who joined the restaurant in 2012 and took the helm around 2019. He and the rest of the team have been dedicated to upholding the quality of the food and service which continue to sustain this restaurant among the best in the world.

For our visit to Guy Savoy, we opted for the Krug Table, which is the only experience of its kind in the United States - and North America, for that matter. This experience takes you into the kitchen, to a small private dining room that lets you observe the chefs as they work their magic. The whole 9-course meal is served here, unlike some other places where you’re served an appetizer in the kitchen, then escorted out to the main dining room to complete your meal (or vice versa).

As for the menu for the Krug Table experience, it mainly features dishes from the regular menu, however, there could be some off-menu surprises, as well as certain elevating components, aside from the included Krug Grand Cuvée. Another thing to note, the meal is quite substantial, so come with an appetite and go easy on the bread. You will not leave hungry.

There are several perks to visiting Las Vegas in early to mid-December. First, the crowds. Las Vegas is a popular tourist destination at all times of year, but especially during the summer. With that being the case, it can become very crowded (and hard to find reservations)! At the end of fall, however, things are much more reasonable. Next, the weather. Temperatures in the summertime regularly soar into the triple-digits. During our visit though, daytime highs were much more manageable, in the low-60’s. Finally, the main reason that we choose to visit this culinary destination at this time of year: white truffle season.

The chefs at Guy Savoy are no strangers to truffles. As a matter of fact, one of Guy Savoy’s most iconic dishes is his artichoke and black truffle soup. As you can see from the photos though, truffles of both varieties found their way into several of the dishes that we enjoyed. Their addition, however, was not just an add-on gimmick, but was a completely calculated compliment to each dish graced by their presence. This was especially true (in my opinion) for the seared foie gras with white truffle. I know foie gras is not for everyone, but it was one of the standout dishes for me.

Trekking through the rest of the menu, a nice variety of ingredients were featured. Not only that, but various textures, preparations, temperatures, and presentations elevated the experience as well, demonstrating the talent and creativity coming from the kitchen. By the end of the meal, we were both getting pretty full, but there was just enough room for dessert.

One of the best desserts I have ever had is Guy Savoy’s “Coconut Six Ways.” This seemingly simple, yet creatively complex dessert features layers consisting of coconut tapioca, fresh coconut, coconut cookie, charcoal sherbet, coconut foam, and coconut tuile. On its own, this dessert is fresh, elegant, and respectfully reserved; not at all like the heap of sugary decadence that a slice of cake or a scoop of ice cream would be. I think what really makes this dessert a masterpiece though, is everything leading up to it. After three to four hours of enjoying the most rich and indulgent French fine dining, this humble coconut in a cup is an absolutely perfect refreshment to the palate. Ending the meal like the final piece of a jigsaw puzzle, this dessert gently counters the heavy, warm, savory flavors of the previous courses, completing meal with a cool, clean, mildly sweet creaminess, gently giving us a safe landing from our culinary adventure and restoring balance to the palate, and the Force.

Guy Savoy in Las Vegas is an incredible experience from start to finish. Although the Krug table itself is its own elevated experience, which I do recommend if you have the means, the food, the service, and the hospitality of Guy Savoy in general are worth the visit on their own. The cuisine here is definitely fine dining at the highest levels, with the recipes of the French master, to the talent in the kitchen that is second-to-none. That being said, the service is anything but standoffish like some may fear when it comes to restaurants of this caliber. As a matter of fact, it is the complete opposite, with genuine, friendly, and down-to-earth service, the hospitality here is just as incredible as the food.

One last thing to note, for wine enthusiasts, Guy Savoy has one of the most extensive and robust wine programs anywhere. They do offer a wine pairing as well as a nice selection of bottles and some by the glass. If you are looking for exceptional wine, you should be able to find it here, along with deep knowledge about it as well.

Overall, Guy Savoy is a must for any well-heeled foodie visiting Las Vegas. Highly recommend.