Restaurant Guy Savoy Reviews

Second attempt to get a Reservation for a Saturday a week in advance was successful. With currently being the only Restaurant in this Category open in Vegas, this needs planning. Walk-in just doesn't cut it. Even in C-19 times, upon arrival you will receive a warm welcome and promptly seated at your table with artsy table plates, nothing else. Once you get comfortable you will receive "The Bible" a tremendous Wine List on it's own little table, also little benches for woman and their handbags are provided. We opted for the White Truffle Menu for the table. Suddenly some Champagne glasses appeared and Krug Champagne was poured! What a nice gesture to open a spectacular evening. Whilst this happened, Andrew the Wine Director and his wisdom about almost each and every bottle on the extensive list was very helpful and his eyes lightened up when we chose some Bottles Montrachet along with the Truffles and a Magnum of a Chateauneuf-du-Pape for Main and Cheese. After a barrage of Amuse Bouches, they brought in the Bread Trolley, at least 12 different types of bread. The waiter recommended an assortment for each. He disappeared in the kitchen with his trolley and shortly came back with an individual plate for each with a quenelle of salted butter. First course was a Variation of Beets with a nice amount of shaved Truffles. The earthiness of this dish with the meanwhile served Montrachet simply awakes your tastebuds and let them sing. Then, along with a second and different Montrachet the Sea Bass arrived, again delicious with Truffles on top. Running out of wine for the next course, Andrew came to the rescue with his recommendation of a Loire Wine which was a perfect contrast for the sweetness of the Pumpkin Soup with a poached egg and of course Truffles. Fast forward,....time for the Red Wine that was breathing for a while on a little table, waiting to be tasted and served with one of the best Wagu Beef I ever had. The Wine also complimented the Cheese, a Brie under a shaving of Truffles served with a little Salad of Herbs to cut through the richness. Yet again miraculously glasses appeared and Andrew was pouring some Tokay Dessert Wine with the Dessert. But not that it ended at this point, no, a Dessert Trolley suddenly appeared next to the Table. Loaded with little Jars, Bakeries, Fudge and Pralines and the question if the waiter can prepare a little assortment for the Table. Assortment it was, little it was not! In addition 5 plates with 5 different Sorbets appeared at the Table too. In the meantime we couldn't believe that we were sitting at the Table already for 4 hours and Time just passed. The Service was simply spectacular, Water was always refilled and the Table was kept tidy without a crumb. At the end, the Chef came out and invited the Ladies to a Tour of the Kitchen. As we leave the Restaurant, we are being given some French Bakery Rolls for the Coffee in the A.M. Wow what an Experience.

A 2 Michelin stars is an excellent restaurant. No words...It is so delicious with an excellent service! They have a wonderful bread menu, you can tray all of them! We asked for the Chef's suggestion menu and got the best Risotto with Truffle that I ever had. Then the lobster with stake was wonderful as well. For desert we had the "dark" a pice of chocolate cake. So recommendable!!!!

Where do I begin... Every time we talk about this dinner we all die laughing. We were at a very large business dinner that night they reserved the whole restaurant for the evening so I'm glad to have the experience but I'm more glad to have it on someone else's dime!! Otherwise I'd be upset. I'm a foodie of all sorts, hole in the walls, chains, gems, upscale restaurants. But this one is so ridiculous, it's actually amusing. We had a lobster crab salad to start, sounds delicious right? See photo number 1. It was about 3 teaspoons of food. I'm not sure I even got to savor the taste there was so little of it. Then the soup which they are very proud to tell you it's the number one soup in the World... THE WORLD!!! At this point, I'm realizing we are being given instructions on how to eat each course. Insert laughter here. Ok back to the soup, second picture, it's an artichoke soup that you MUST eat with their fungi pastry bread third picture. So dip your mushroom bread into soup, got it! But I'm not overly enjoying it nor did anyone else. Each was ok, just ok. Not great together. Almost everyone at the table added salt. One waiter, a young man was beyond gracious and wonderful. The other was a cranky older French fellow I think. I was actually afraid he was going to yell at us for not eating it as told! He almost died when we added salt to the soup. After that cranky pants got even worse. Of course with a large party there were drinks and plenty of laughter that only added fuel to the fire that was becoming this pretentious meal. I'm pretty sure at this point we're going to have to hit the strip for some fast food but we carry on with our seven course dinner which in the end I only counted five!! ?? Lol Then my filet mignon while small was surprisingly the star of the meal and in the top ten I've ever had. But the tablespoon of whipped potatoes and one mini carrot really didn't offset the amount of meat. Picture 4. They were like little treasures to tease you and leave you wanting more.... More food!!! Weight watchers should partner with these guys! Then the Fromage platter, aka cheese platter. No one ate any of them but me and i are one which is odd because I'm not a cheese fan. I thought a French place would have amazing cheese but apparently not in our meal. Picture 5. Then dessert. This is where the table finally lost it and laughter ensued without end!! The guys got the chocolate cake, we girls got the coconut six ways. See picture 6 for coconut. The guys were so hungry they ate they're cake before I could get pics! Lol Anyway, the coconut was a concoction in a glass. We were told to eat each layer separately. Hmmm ok. First layer was flavorless froth like on a latte but no flavor. Second layer was like frozen coconut water chips. Third layer seemed to be real coconut strips. Fourth later was coconut candies I've gotten from Mexican grocery store. Fifth later was tapioca balls but with no flavor at all. While I'm watching everyone elses reactions which were priceless, I had to stir mine up so it was edible but not enjoyable. There was a coconut bark candy as a decor which I think was sixth layer. I will say this, it was a hilarious night with colleagues who are great friends so this will be a night we'll never forget and have great stories about. If you're looking for quality food, nice portions there are much better places to go!! It's an experience though.

From the simple elegance of the decor to the outstanding service and dining experience it was worth every penny. The welcoming large selection of champagne to the well presented menu. My wife and I are not big eaters so the tasting menu was out but we had a most wonderful experience and would highly recommend. The cheese selection for desert. We would highly recommend if you enjoy the best. My only wish is that there was a dress code for us, part of the experience in fine dining are the way people are dressed. But those days are gone unfortunately.

Had the prix fixe menu with wine tasting. Extraordinary. Hadn't had this for a couple of years. The new thing was that the wine tasting changes maybe every day. Took a business associate to dinner. He'll remember this for some time to come.

Maybe you are in town with your boyfriend or girlfriend. Maybe you are with your fiance. Maybe your wife or husband or life partner. Maybe your secret lover. Just maybe you want to impress...so you decide to invest in a spectacular dining experience. If this is what you decide to do, COME HERE. Plan to spend a minimum of $300 per person...which would include your appetizer, main, dessert and wine. If you chose to have Champagne - add another $400 or so. Once the event is completed...you will be an absolute hero!! I loved the Champagne cart and the Artisan Bread cart. The Line caught French Sea Bass was delicious. The main event was the service. It was incredible and made everyone at the table feel very special. Couples that were observed were in heavy romantic mode. Dress up too...its a must. And if you have 6 people to impress, book the dining table in the kitchen! Yes! In the kitchen! Order the tasting menu and dream! This is the one place in Vegas to experience...but as I said...bring a FAT wallet!

From hello to goodbye perfection. Located in the quiet part of Cesar's Palace, Guy Savoy epitomizes what beautiful dining is about. The staff friendly and attentive but professional at all times. Don't miss the cherry pecan bread, black truffle soup. I am a vegetarian. The offerings were creative and delicious. This artistic and beautiful restaurant deserves it's excellent reputation both in US and France.

The dinner was fantastic. The staff were so professional, charming and funny. We could not have had a better dinner. Definitely will be back! I wore a long maxi dress and my husband wore a suit. No flip flops, shorts, tee shirts are allowed.

I can not express how fabulous this food, service, and over all experience. This was by far the best food and dinner we have ever had. The dishes were perfect and the staff was impeccable. No detail was left undone. We will be back. They have a 14 course meal and it takes 3 plus hours we can’t wait to experience this menu!!!

Restaurant Guy Savoy deserves its reputation as one of the best restaurants in Las Vegas. I received a very warm welcome, and was shown to my table in the extremely luxurious, subtle and modern dining room. The service epitomised professionalism from the outset, and also managed to be extremely friendly. The waiters were superb, and the management team were very charming. The food was exceptional. I had the Guy Savoy tasting menu ($295), and accompanied it with a glass of Guy Savoy Champagne, a delicious glass of Sancerre, and an excellent bottle of red from the Rhône valley. The desserts were a highlight, and the waiter was extremely generous in letting me try a selection of delicacies from the trolley, including the best Crème Caramel I've ever tasted. I was also presented with a box of additional delights on the way out - a most generous gesture. The total bill was very high, but reflective of the quality. It's a restaurant for the most special of special occasions. I wouldn't hesitate to recommend Restaurant Guy Savoy. I very much doubt you'll find a better fine-dining experience anywhere in Vegas. Very highly recommended.

We did the full Prestige Menu with wine pairings. It was completely over the top. Reminded us of our 3 hour French meals in Europe. Although 3x the price. Every course was amazing starting with the bread cart followed by octopus, black truffle artichoke soup, a lovely fish course, wagyu and lobster. And a cheese bouquet. I was so full I had to skip the desert cart but they sent us home with a box to enjoy the next day. Went here on a friends recommendation for the ambience. Unfortunately, I was seated looking straight at the 8-story LED sign showing advertisements for Giardanos and Magic Mike show.

First visited in 2009, at that time managed by Franck Savoy and the recipient of two Michelin Stars plus a perfect rating from AAA, it has more recently become an annual tradition to eat at Restaurant Guy Savoy inside Caesars’ Palace, the latest pair of meals overseen by Chef Julien Asseo both reaching new heights in terms of Food and service. Inhabiting the Augustus Tower since 2006 and still Chef Savoy’s only North American outpost, a fundamental focus on lighter French Fare executed faithfully while at the same time giving Chef Asseo and his talented kitchen the flexibility to make the menu their own, it was this time as a party of four that seats were taken in the main dining room, familiar staff once again present and paralleled only by Le Cirque locally in terms of their ability to match professionalism with personality. Dining a little earlier in the year than usual, Chef Asseo’s upcoming departure to open a Restaurant of his own in Paso Robles making this meal a Bon Voyage but at the same time a celebration things to come, it was immediately upon seating that guests were welcomed, the Champagne Cart soon rolling up and two opting to partake in a glass of Savoy’s signature Cuvee while others enjoyed Wine or Iced Tea. Honored to allow Chef Asseo Carte Blanche once again, a combination of a la carte items and those from the Menu Prestige providing first-timers an opportunity to taste some of Guy Savoy’s classics without overlooking Julien’s creativity, it was after timeless Canapés of Foie Gras and Beef that “Crudites” arrived, a Turnip cored and filled with buttered pulp plus Zucchini rolled around tangy Puree each gone in a bite before the arrival of a single Kusshi Oyster suspended in Olive Oil and topped tableside with lightly salted Ice. Following tasting menu format over three and a half hours, the famous Bread Cart revisited thrice and again highlighted by Black Olive Sourdough plus a Loaf studded with Cherries and Pecans, it was featuring Beets instead of April 2018’s Spring flavors that Crab Salad again dazzled, a touch of Coriander playing off sweet Meat that juxtaposes Caviar which leads nicely into a follow-up plate of Octopus Carpaccio “in cold steam” of Seawater. More impressed by this season’s Octopus than previously, the textures improved by Egg Yolk and thin crisps as opposed to more sizable fritters, it was using the Cephalopod in an entirely different manner that Black Cod came next, a delicate Filet lightly perfumed by Curry atop Shimeji Mushrooms and tender Tentacles plus toothsome Lentils. Next paying homage to an icon, Guy Savoy’s Artichoke and Black Truffle Soup more impressive than ever during peak season and predictably shocking to those first experiencing it thanks to a silky texture despite no Cream, it was after sopping up each drop with swirled Brioche that roasted Sweetbreads were offered, the tender Offal balanced by Squash and Kale Crisps amidst light cooking Jus that also necessitated extra Bread to soak up, plus more Beurre d’Échiré for the second slice. Benefitting next from nature’s bounty, the end of hunting season giving Chef Asseo access to Wild Game proudly featured in one of Savoy’s rarely served classics, it was after carving a Puff Pastry seal from cast iron that aromatic Stew was presented, the trio of Birds and Cabbage fortified by Foie Gras and given additional emphasis by Perigord Truffles liberally shaved tableside. Transitioning the palate in two steps, first a flower of Petite Basque brightened by Fruit and Honey followed by Guy Savoy’s famous “From Beet to Sweet,” it was here that Pastry Chef Sébastien Polycarpe presented the all-new Chocolate and Meadowsweet, an item for the upcoming Spring menu offering bright herbaceousness - but not Mint - amidst Milk Chocolate Custard, Dark Chocolate Sable and Dulce Cream. Carrying on with Coffee, staff’s recollection of a preference for Double Espresso over a full glass of Ice admittedly impressive, it was choosing widely from the Mignardise Cart that Pate de Fruit, Chocolate Tart and Rice Pudding all stood out, though so too did Popcorn Ice Cream and palate cleansing Earl Grey Sorbet. Bid farewell by staff, the Sommelier receiving particularly high praise from diners who imbibed for both his recommendations and accessible attitude, it was after promising Julien a visit soon after his Restaurant opens that guests departed, complimentary valet an added bonus as were the Sea Salt Caramels enjoyed during the car-ride home. FIVE STARS: Typically making an annual visit to Restaurant Guy Savoy in early Spring it was hearing the exciting announcement that Chef Asseo would be departing mid-March to open a Restaurant of his own that the timetable shifted forward, a combination of friends in town plus Monsieur Savoy himself on-site making the evening particularly memorable.

Excellent food and service. First time visiting a place like this and will do so again. Very pricey but worth the experience.

If you are thinking about cost do not go as you will lose the truly magnificently service and menu. The wine list is the size of the Gutenberg bible and has a stand that comes with it. Champagne I’d first course and prices are not discussed choose the rose. Servers are old school trained and work as a team. This is a once in lifetime experience but you must look at it as that an e Petrie de not just a dinner

Dinner at Guy Savoy was one of the most memorable dining experiences of my life. The 5 course vegetarian tasting menu with the wine pairings was phenomenal! Well worth every penny!

The ultimate dining experience. The restaurant staff were engaging and attentive. The food was sublime. Bread Bar - fantastic with the butter dome giving a humorous touch. An impeccable dining experience.

From the moment you walk in, it will be memorable. This is the place to go for a quiet upscale dinner or a small celebration. The staff works hard and strives for perfection. The great service and personal touch are much appreciated. The menu, food, cocktails are superb, and you will love the bread cart, but don't eat too much of it or you will get full and there are so many wonderful courses to taste. Pay attention to the beautiful presentation of the food-very creative. Go and enjoy, but try not to be rushed or you will miss out.

We had a reservation for the Krug's table, which is the chef's table in the kitchen.It was one of the best dining experiences we ever had. The food was excellent and the staff was super attentive. We will definitely be back.

Five of us dined on a Thursday evening for the tasting menu and 3 of us did the wine pairing. We were debating ahead of time as to how this would compare to Rubichon which is the only comparable restaurant in Vegas. Hearing us discuss this, the Captain engaged us in a very pleasant conversation discussing how Rubichon is more traditional French and Chef Julian at Guy Savoy does more cutting edge cuisine. He indicated that the Chef's were good friends and dine at each others place about once or twice a year. How enlightening. As for the tasting, while not every course was exactly within our comfort or experience level, every dish was creative and excellent. The staff from top to bottom, bread to food to wine, was STUPENDOUS. That made the incredible experience 10 times better (if that was possible). We were able to go back into the kitchen and visit with the chef and his staff to see the internal workings. Chef Julian also later came to the table for a brief stop. We have dined in some of the finest restaurants around and very rarely receive that type of attention. Yes the food is pricey as our dinner for five was in excess of $3,500.00 but in our opinion for a special occasion this is worth every penny. We will definitely dine here the next time we return to Las Vegas. Bravo Chef Julian and your entire staff!

My husband and I went here to celebrate our 19th wedding anniversary. We expected this to be the best dinner we had ever eaten and were prepared for the massive price tag. Though we have eaten quite a few expensive dinners, we knew this would be more than we had ever paid, so we expected it to be amazing. Before getting into the disappointments, let me just say that the service was excellent. Every single person who worked there was attentive, kind, and informative without being overbearing or annoying. We tipped based on the service alone. It was truly spectacular. Now for the disappointments... The ambiance is terrible. It's like eating in a warehouse. My husband commented that it felt like one of those large, bland, hotel wedding reception rooms and we laughed about them having to clear the wedding party out so they could seat dinner. We did not have time for the tasting menu as we were attending a concert, so we ordered off the menu. They brought out 3 or 4 amuse bouche dishes and some of those were very good. The foie gras toast was the best bite of the night. We were actually off to a very good start (except for the ambiance) with the champagne, the amuse bouche dishes, and the bread cart. Then we got to the main course. My husband ordered the short ribs. This is a dish that he orders frequently. Though his food was good, it was not divine. It wasn't melt in your mouth short ribs, but kind of fatty with a weird texture. We've had far better for far less money. I ordered the venison. I eat venison frequently as my husband and son are hunters, so we have pounds of it in our freezer every year. This was definitely not a new food for me. This venison was so "gamey" in taste that I could not eat it. I don't know if these deer were fed exclusively sage for their entire life or if the harvesting was so poor that they were full of lactic acid, but it was disgusting. If you have never had game meat before, this is NOT the place to try it as you will never eat it again. To finish off, they brought out a nice sliver of chocolate cake that was very good and a nice way to end the evening. They followed with the check..... We ordered 2 glasses of champagne, 2 beers, and 2 entrees. The bill was nearly $500. This meal should have been life changing and it just wasn't. I could have gotten the same food for about $100 elsewhere. No, I did not complain. I hate complaining at restaurants unless there is something in my food that doesn't belong there or something isn't cooked correctly. No, I won't go back. This place is better for those who have enough money that it doesn't matter how the food is. Go spend half the $$ (which is still a lot of money for dinner) and have at least an equal, if not better, food experience.

On December 23rd, 2017, my husband and I visited Guy Savoy for dinner. We ordered “prestige tasting menu” ($345 per person) coupled with wine pairing, preambled by few glasses of champagne. Unfortunately, sometime between 3rd and 4th courses my husband began experiencing discomfort. Such as he began swelling up displaying clear signs of allergy attack, which had never happened before. Therefore, we were forced to cut our dinner short and leave the restaurant to seek medical help. Given the situation, I was very disappointed with management’s behaviour during this obvious distress of their patron. First: the personnel at the restaurant did not offer help to assist us in getting back to our hotel or seeking medical assistance. Secondly, one would hope when visiting such establishment as this one, restaurant’s management would at very least reach out to the patron the next day to inquire about their health as they had our information. Thirdly, we were given $45 dollars off per person as a discount, while we haven’t even tasted half of the menu or had completed our wine pairing experience. Regretfully, while the offered food, those few courses we tried, was delicious, the service of Guy Savoy does not meet the expectations and standards of a Michelin star restaurant. I sincerely hope that my review today will better the service for future patrons. We, on the other hand, will not be recommending this establishment to others.

Friends took us to celebrate to this wonderful venue. We enjoyed every facet and minute of the tasing menu and the great wines

Having dined at various high end restaurants my group of six were looking forward to an amazing experience for the money we were paying. To say we were all disappointed would be a compliment to this establishment. There was nothing extremely wrong with the dinner but there was also nothing special or great. The staff were loud and abnoxious, silverware was dropped regularly, the break cart made loud noise and I regularly saw waiters arguing in the back. At $300 a person, this was simply a bad experience and I would recommend many other places in Vegas over Guy Savoy. Simply not worth the money. Quote of the evening was "we should have gone to Chipotle and then purchased some Dom...would have been a better experience".

My sweetheart took me here to celebrate a milestone birthday, bless her heart. Everything about the experience was A++. We opted not to have the 13 course tasting menu, mainly out of fear of being overwhelmed. Glad we didn’t because it would have been too much. Everything about this experience exceeded our expectations. The food, the wine pairings, the service, the attention to detail. Simply exquisite.

Myself and wife, son and daughter-in-law ate at Guy Savoy, Caesars Palace. We had the Signature Tasting Menu. My son an I also had the lowest cost wine pairing. For each couple, (two dinners and one wine pairing) the price was about $1000 all in. We had eaten at Joël Robuchon at the MGM the night before, and unfortunately the Guy Savoy meal was not even in the same league. Although Joël Robuchon was somewhat more expensive for their 17 course tasting menu and lowest cost wine pairing, it was a far superior meal. The food at Guy Savoy was not as well prepared, not as attractive to look at, and especially not as tasty and elegant as that at Joël Robuchon. At Guy Savoy, the beef was tough and overcooked. The lobster was overcooked as well, making it rather dry and somewhat tough. I have had $120 meals at a local French restaurant that were superior to the food at Guy Savoy. I would not eat at this restaurant again. In contrast, even though Joël Robuchon was somewhat more expensive, I would eat their again, the food and wine were delightful.

Nouvelle French type food, all excellent! They sometimes have Pappy Van Winkle in stock at the bar, if you are so inclined.

I don’t do 5 stars reviews unless the word “Exquisite” can honestly be used in my review. Restaurant Guy Savoy is exquisite and is going to provide you one of the best culinary experiences you will ever have. Michelin stopped rating restaurants in Vegas long ago and when it did all restaurants with a star or more kept advertising they had one. I would too. Some of those restaurants have since become far less than they were. But not Guy Savoy. This is a two Michelin star restaurant and they earned the right to keep claiming it. Expect to experience flavors you never knew existed with execution that is perfect or very close to it. There wasn’t a single morsel of food in which we were not highly impressed, and several items seemed just surreal in their flavor, texture and execution. The restaurant is minimalist. You won’t be jumping up and down over the decor. And the staff while very attentive and knowledgeable is not exceedingly warm, as is the case with many a fine French restaurant. Lol. But nothing is going to matter once you sit down and start eating. Not even the price. You will leave this place hundreds and hundreds of dollars poorer. And be very pleased with your investment. Restaurant Guy Savoy must not be missed. Absolutely not. P.S. - at dessert get the Coconut Six Ways dessert no matter what. If you want something else, get both. Or else you’re going to deprive yourself of a surreal sublime amazing experience in fresh coconut (no sugar added) that is shockingly fantastic.

What a great experience! I think it was 8 coarses but I lost count. This restaurant is not for the faint of heart as the bill with tip was over $1200.00. But worth every penny. From start to finish it was incredible.

Quelle déception !!! It was So terrible. We enjoy Guy SAVOY in Paris Many Time So we couldnt believe it would be that bad. Unfortunately it has nothing to do with the original parisian restaurant. The lobster was no good, my branzino tasted like it was frozen then cooked…. Really there are Many good restaurants in Vegas, avoid this one… we were So disappointed.

Absolutely an amazing experience! This is one of the most fun experiences dining. From the start to finish they take great care of you, the food is out of this world delicious and the presentation is impeccable. High dollar but worth every penny!

I visit the Guy Savoy restaurant at Caesars Palace, because is one the most famous places to dinner and enjoy the meal.

Unbelievable meal with great service. Have eaten here many times through the years and wanted to attend this special event. I'll post photos of the menu and dishes.

Had an amazing night here with the hubby. The tasting menu was exception, cannot fault a single dish. Once again, not sure why I choose wine pairing when I know what the end result will be. Our waiter was one of the best we've had, service was 10/10.

Don't miss the bargain vegetarian 5 course menu ($85). VERY good value. This was fabulous. If you are by yourself, eat at the bar (be careful: long pants required).

The Guy Savoy Restaurant in Caesars Palace lives up to the hype. The food is top rated for a reason. It is delicious and the atmosphere, service and experience are the perfect way to spend a meal,

In the middle of the typical Las Vegas chaos is this beautiful restaurant with a great staff and wonderful food. Treat yourself to a nice dinner.

We were looking for a place to eat before our show. We had to pick up the tickets before dinner so we had to eat at Caesars. This place was really hard to find - people who worked there didn't know how to get to the restaurant. We like fine dining and don't mind paying but to get food that simply wasn't special for a ridiculous price wasn't a good experience. Fortunately, the show we saw later was good. I would recommend Spago before a show.

We had dinner in this very nice restaurant. The area and atmosphere is nice very smart and sobre not a lot of gold everywhere ! Staff is very professional. General manager is at his top. In term of food we took the signature menu which is perfectly done. All dishes are well realized and remembered taste of the restaurant of Paris which is rare in a restaurant abroad. Artichoke sup, tomato dish, beef and foie gras are succulent! Really a restaurant to be tasted if you to taste French gastro cuisine! Prices are as it is in a 2 Michelin stars restaurant!

Let me preface this by saying that while I've visited the Guy Savoy Restaurant at Marina Bay Sands (Singapore) many times, this was my second time visiting the one in Las Vegas. The dishes are consistently amazing, flavorful, complex, and simply out of this world. Having been to my share of Michelin-starred fine dining restaurants, Guy Savoy remains my favorite. The service is great and they stick with the tried and true and it definitely works well for them since you can't go wrong with any dishes or menu you choose. If you ever drop by Vegas, this is THE restaurant to try!

My local friend loves this restaurent , whenever we visited Vegas , we tried to have a meal with them at this refined and fantastic place . Hiding in the back part of Caesaer Palce , the car Can drop you off near the entrance . The decor is traditional french , with modern touch , spacious and service is outstanding . They now also opened a caviar room for the caviar lovers ( not us ) . There is also a chef table near the kitchen . The menu is simple , two tasting menu with wine pairing or a la carte . The roast whole french chicken is fantastic unfortunately , not available this time . Wine menu is extensive with emphasis of French . We had the truffle soup ( fabulous ) , foie gras ( melt in mouth ) , turbot ( roasted perfectly ) and the whole duck for two ( the french and chinses knows how to cook duck ). We have a bottle of French white burgundy ( mersault ) . Chef Julian came by to say hello ( my local friend knows him well ) . We had a great time and the food and service is out of this world . This place matched the best of the best in France

The atmosphere was sad, and the food was definitely not worth the money. The truffle soup was tasteless

An exceptional menu including the famous artichoke velouté with truffle, certainly known, but of which we never tire. A welcome that is both classy and friendly. A very beautiful table in a tastefully decorated place.

We dined in November to celebrate my milestone birthday. We are still talking about our dissatisfaction 6-months later, which prompted me to post this review. The servers kept, incorrectly, reaching across in front of me to set cutlery instead of walking around behind me. We ordered a la carte. We both ordered the mushroom soup to start, followed by the wild game entree, which consisted of duck and pheasant and something else. The server said nothing when we placed our order snd me made no suggestions or recommendations. The soup arrived and it was Huge. Literally a meal itself. The problem was that since the soup was so large, we had no appetite for our main course. The main course arrived and, I must say, that it was not a pretty or delicate presentation. Again, the main course was Huge. The server came and asked if there was a problem because we didn’t finish our meal, and I told him that the problem was that the soup filled us up and left us with no appetite. Only then did the server finally say “yes, you ordered the two heaviest items on the menu!” Ummm, gee, that would’ve have been nice to tell us that when we ordered!!! Isn’t that the service that you’d expect from a 5-star restaurant? I paid about $600 for the 2 of us, and we’re still talking about this terrible experience. If we still talk about this, it’s time to post a review.

Only come here if it is classic, yet not stuffy, French fine dining you seek. Every aspect is high end. We had the a la carte menu -- 3 courses. There were also 3 amuses bouches offered, plus a sorbet at the end to cleanse the palate. A second, smaller dessert was also provided, gratis. The bread trolley had around 10 choices, and all were fabulous. Need anything? Just ask. The wine list is overwhelming. All the food was excellent and so artistically presented. Professional service. Now, this is not at all a budget choice, but if you have the $$$ and truly enjoy this type of dining experience, Guy Savoy will meet that desire.

This is an amazing experience. Sure, it costs a lot. $555.00/per person for the tasting menu paired with wine to match. I will tell you lots of higher end restaurants will skimp on the wine and be just good enough. The pairings here are daring, and the wines paired are super high quality that you cannot get in a store but could find at a fine wine auction. The food is prepared so well and service is executed so efficiently. What I love about French cooking, and the cooking here for sure is the ability to take totally simple ingredients and turn them into something spectacular. The cheese course is superb and desserts are very very very good. I loved the champagne course at the beginning of the meal.

Loved this place. Great menu, wonderful service. I love hitting all the chefs restaurants, makes for great variety. Casual atmosphere so that was a plus. A must on your list.

Nestled within the vibrant heart of Las Vegas, Guy Savoy's eponymous restaurant offers a culinary oasis that transcends the city's glitz and glamour. From the moment you step into the elegant dining room, it becomes evident that Guy Savoy is not just a restaurant; it is an exquisite journey for the senses, where every detail is meticulously crafted to create an unforgettable dining experience. this culinary sanctuary showcases a seamless fusion of classic French cuisine and innovative gastronomy. The menu is meticulously composed to captivate the palate of culinary artistry. Each dish is a masterpiece, crafted with utmost precision and utilizing the finest seasonal ingredients to create a harmonious dance of taste and texture. Guy Savoy is unparalleled when embodying the essence of hospitality and attentive care. The knowledgeable and passionate staff take great pleasure in guiding diners through their gastronomic voyage, offering insightful recommendations and ensuring every need is met with utmost professionalism. Guy Savoy's Las Vegas outpost is a destination that transcends its location, delivering a world-class dining experience. From the innovative culinary creations to the impeccable service and enchanting ambiance

Located in Caesars, a very convenient location. Well over $800 for two when tip is added in, and that's the a la carte menu, which is less costly. Worth it though for a special occasion. Recommend the lobster with tortellini, delicious. Bread cart alone is quite impressive, and well as champagne cart.

I was at Caesars Palace but staying elsewhere and had already had dinner. I just wanted to stop in and have a glass of dessert wine and I was dressed in a collard shirt but shorts, so I asked if they would let me have some wine at the bar. The staff was amazingly considerate and attentive to me even though I was not here for a full meal. I effectively got the bar to myself and the chance to meditate on one of the best glasses of trockenbeerenauslese I have ever had. It was like liquid candied apricots and pears. The sommelier checked in on me repeatedly as did the front of house (clearly with a feeling of treating me like anyone else rather than trying to run me off). I will bring my wife here for dinner on our next trip to Vegas.

I've been to Guy Savoy in Paris, Robuchon, and other Michelin stared restaurants. This hit the mark! Fantastic food and the service was spot on. We got the tasting menu without the wine pairing--glad we did. We don't drink wine. Bread cart wasn't my favorite but I managed to go back for seconds:) The soup was terrific!

Not sure where to start really. On the second floor of Caeser's os an absolute gem in Las Vegas.Hopefully you have made a reservation and looked at the menu. Both are necessary. This is not for everyone and certainly not for those counting their pennies. This is a full blown french fine dining experience. Having been to France numerous times we knew what to expect. When you start with a champagne cart, with 9 choices, a bread cart with at least 12 and a wine list that requires a stand you know this is an experience. Where do you find half bottles of Chateau Margaux in vintage years today. You may think the portions small but when you taste them and realize the richness and subtle flavors. If it is available try the black truffle risotto and make sure to leave room for the cheese course and dessert and after dinner drinks cart. You wil talk about this dinner for years

One of the finest restaurants in the world. Everything from the Caviar Bar to the Pris Fix menu s is superb. The only problem is that it is located in a hotel that has seen better days.

A feast for the pallet. Unbelievably tasty dishes prepared to perfection. When in Europe, we typically frequent Michelin Star restaurants, but nothing compares to this restaurant. Truly culinary art at the perfection level presented by exquisite service in a comfortable ambiance. Wine pairing was perfect.Very expensive but definitely worth it. A return visit is a must.

I wanted to absolutely love this place, this experience of the senses, and rave about it. Sadly, I cannot do so. For some reason that I'm having difficulty explaining, the whole experience, felt, well, hollow, as though the staff were going through a well-rehearsed routine. Which, in retrospect, they were, but I expected more caring and compassion. Look, the setting is stunningly elegant and simple, wanting to detract nothing from the main attraction, i.e., Savoy's food. I ordered the tasting with the wine pairing and, whilst all were good, only a couple stood out: The main of Wagyu steak with lobster and the black truffle soup accompanied by bread with black truffle butter. Those two were excellent and memorable. The cheese course was also absolutely delicious as was the dessert. The rest? Meh, they have now faded into not-so-distant forgotten memories -- and that's a shame. Let's get to the service: Efficient? Yes, extremely so. Friendly, I suppose. Caring, other than the sommelier and our head waiter, not so much. Maybe most of Guy Savoy's patrons don't want the serving class making buddy buddy with them. That's fine. But when I, personally, want to engage with you, then you should make an effort. I mean, look, we were there for 3+ hours, you'd think they'd like to at least talk to you a bit. I've eaten at other Michelin-starred venues all over the world and, upon reflection, they've all been friendlier. Wife and I went for our 28th wedding anniversary and they did give us a lovely, and lovingly crafted, custom dessert. It was nice. It was beautiful. The food was aesthetically gorgeous and sensorily stimulating. What was missing was heart. I just didn't get any. And as I said at the beginning of this review, that makes me sad.

Restaurant Guy Savoy is located in Caesar’s Palace and has amazing food. They also cultivate a higher-end, unique experience. It’s a great break from every day life. They start off by bringing a certain amuse-bouche, then soft & tasty bread of many flavors with butter from France, then another amuse-bouche of a rolled up vegetable, another food I’m not sure of, and a mini delicious Wagyu burger. For the breads, I really enjoyed the honey and one with some fruit flavor in it. They also gave a lemon bread, which I’ve never had before, but it was refreshing. For my meal, I ordered a pheasant, duck, foie gras, and mushroom meal. The foie gras was amazing and the birds were very juicy and flavorful too. I was too full for dessert, but they gave me a sorbet to cleanse my pallet. I would have ordered a dessert because I’m sure it would have been amazing but I was full. Some entrees are smaller portions (fish ones) versus the larger bird and meat portions. The staff was very attentive and explained foods and drinks ordered. The vibe of the restaurant is high-end with business casual attire worn. At the end of the meal, the host gave me a muffin. I recommend this restaurant and will be bringing back my husband in the future to try it!

This was supposed to be a great dining experience in 2-Michelin starred restaurant. Unfortunately there was a serious problem with the beef tenderloin. The cooks tried twice and two times they couldn't make it medium-well. It was overcooked, dry. This should not happen in any restaurant, not only in the one with two Michelin stars! Did anyone from the kitchen come to us to apologize? No. Unbelievable. I don't think Guy Savoy is aware what's happening in his restaurants. Apart from the beef the food was OK but not spectacular. The dessert (chocolate fondant not being a fondant at all) was just so so. And the prices are sky high. Not recommended.

Simply put the service, food, wine and experience were all perfect. Highly recommend the tasting menu with wine pairing. Have been to a lot of wonderful restaurants around the world and this is definitively one of the best.

The food was out of this world and the service was amazing. Highly recommended! It is truly a fine dining experience one will never forget.

My new favorite high-end dining experience in Las Vegas is Guy Savoie. The service could not have been more perfect - spot-on. Ambience is quiet, romantic. The food was more than I could eat; multiple amuse-bouches, rich caviar, signature artichoke and black truffle soup left me barely able to eat my entree. Cheeses were transcendent. Wine and champagne by the glass were surprisingly affordable. If you wish to spend money on a fine meal, you will find Restaurant Guy Savoie worth the investment.

It has been a long time since I have written a TripAdvisor review. However, it has been a long time since I had an experience worthy of noting. This changed last night at Guy Savoy. I loved the original in Paris over a decade ago. I had some expectations of this version. I did not think it could compete with Paris or Michelin restaurants in New York or London. I was wrong. This restaurant exceeded every single expectation. First - the service is spectacular. Warm, friendly and not pushy. I thought the service was spot on and exactly what you want from a restaurant of this caliber. They gave us a great table overlooking the strip. Second - the food. This is going to be long. TLDR - its wonderful. The palette cleanser is a mushroom consume shot. We started with bread and butter. It is french butter that they make in a twill from a cart. This was followed by a massive bread cart with numerous choices including an octopus tentacle shaped bread. I had the walnut and cherry and the brioche. We ordered the chefs tasting menu. The amuse bouche was a cucumber with champagne pearls, a radish with butter and volcanic salt inside and a mimi mac or brioche with tartare as the burger. Then we had the langostine with a lot (tons) of caviar. Then the durade with mushrooms and a terrific sauce. The waiter suggested we use the bread with the sauce. We asked him to pick the bread and he brought lemon bread and more brioche. Then the famous artichoke soup that has like 1500 artichokes and no dairy. It is very creamy and peppery. It also has slices of truffle and parmesan to float the truffle. It is served with a black truffle brioche. Then we had lobster tail and A5 waygu. It had a delicious brown sauce with it. This was followed by a shaved (circular shave) swiss cheese with a swiss cheese cracker. The last course was the chocolate on chocolate on chocolate dessert - it was a chocolate egg and they poured temperate chocolate over it. Finally they brought another dessert cart and I had chocolate orange, a truffle and a carmel. Exceptional. Third - the wine. We started with a glass of champagne from the champagne cart. It had an impressive selection of curated champagne instead of simply well known champagnes. The wine list comes on its own table. I am always amused by it. The sommellier suggested a different wine over my old standby. It was a miss but it was nice to have a knowledgable sommelier. I absolutely loved this experience. I would come back to Las Vegas just for this restaurant.

If you like 5 star, 5 Diamond, Michelin star cousin. This is it. The signature Caviar Parfait is mind blowing. Excellent, Brilliant, amazing. The tasting menu is one of the most wonderful experiences. This is a must to do in Las Vegas.

On a scale of 1-10 this place is a 15. I’ve eaten at the chefs table in the kitchen twice and it’s an experience. If you want a 3 hr meal that feels like 15 minutes, try eating here. It’s off the charts.

My wife and I dined at Guy Savoy last week. First for the only negative - it is very , very expensive. We have dined at many of the finest restaurants in the U.S. and I don't get " sticker shock " easily. The prices at Guy Savoy did in fact give me " sticker shock". Now for the many positives. The service was perfect - and I do mean perfect. Probably the best service I have received at any fine dining venue. The bread service was absolutely the best. There were three offerings that were amuse bouche in nature - all were delicious. Their signature soup was amazing. Every course was outstanding. A fabulous wine list ( again, very expensive ). We will be in Vegas again this spring and I will be very tempted to dine at Guy Savoy again - after all , you can't take it with you!! One suggestion - it would be great if Guy Savoy would bring back their 3 course pre-show dining option. We frequently attend shows at Caesar's and this would be a great option for dinner prior to a show.

Solid, we enjoyed every bite. We did the wine pairing with a special tasting menu. Easily one of the most expensive meals we've had, but worth it.

This restaurant is very exclusive they don’t have very many tables. The food was excellent and the service was even better. You could not ask for better service. They give you small portions but the food is very tasty. Very expensive but worth it if it was something you did every once in a while

It's expensive...very expensive...but dinner is like an event..10 courses...95 plate changes...service is consistent with fine dining...we splurge here about 1x/yr

So many great choices in Vegas, but for a truly special culinary treat, try Guy Savoy. The bread cart alone was worth it, but the real star of the show was the wine pairing, which was spot on.

Excellent food & service but over priced. It is a "premium" restaurant for sure but 2 people will easily spend $500 for a proper dining experience here.

Beautiful decor, staff very friendly and hard working. The food delicious and the portions huge. My family and I were treated with respect and a smile. Please visit Guy's

This is my new favorite. Was I just having a good day? Maybe. But Guy Savory was having an EXCELLENT day! I will admit that the decor was slightly off putting when we walked in the door, but everything, and I mean everything, made up for it quickly. The service was attentive and warm. I cannot say enough regarding the sommelier, knowledgeable, extremely approachable, fun and just a nice guy. The food! We had the tasting menu. The bread cart and butter (Yes, I’m reviewing the butter, as one should do when in a French restaurant.) were an experience in and of itself. I commented that I wondered if you could just come in for bread, butter and champagne (Can you pair champagne with bread and butter?). Every course after that was presented beautifully, explained professionally and was exceptional. Usually with a pairing menu, some course gets lost, and I can’t quite remember what course I can’t bring to mind, but today I remember every delicious plate (and wish I could do it again tonight). Congrats, Guy Savory! Thank you for an amazing experience. I’m sure your third star is just around the corner!

Amazing decadent food and wonderful service. Definitely go back again. Starve yourself for a day before going to dinner , that way you can enjoy all the courses throughly.

Two Michelin stars. The restaurant offers the same menu as the one in Paris., black truffle soup a must . I highly recommend it,

Booked here while we was staying in Las Vegas and everything was just super. I hade the New Zealand Lamb and Cheese Board.My wife had the Black cod and lentil and octopus. The champagne was amazing would highly recommend but the prices are Very Very top end.

It’s up there with my top 5 dining experiences…next to French Laundry (Napa Valley), Alinea (Chicago), & Atelier Crenn (San Francisco). And that’s saying A LOT!!!

only dine here; service was/is impeccable; food was more than delicious with perfect proportions, and the bread! oh my god, the breads! alain and jean paul, merci beaucoup (or grazie mille)! will be back.

This was my first time eating at Guy Savoy, the food was great and the service was outstanding. My date and I agreed that this was one of the best meals that we have had. The staff was attentive and the attention to detail in the preparation and service of the food added to the enjoyment of the meal. My date and I will definitely come back.

It’s rare when I give anything 5 out of 5. The staff and food earned it. The food and wine were amazing and seemed effortless. It’s a rarity when you encounter people that take such pride in their product. 15 courses and 15 (plus) glasses of wine. I really enjoyed the tasting menu and can’t wait to come back. I hope you enjoy your visit.

The best service and experience I have ever had at a restaurant, the staff was very attentive and made sure you enjoyed everything. It was truly an experience! The food and flavors were amazing!

The outstanding service really made this experience truly memorable. The attention to detail was amazing and will have me coming back. The food was delicious and beautifully presented, the bread and cheese cart were equally impressive. The wine list was diverse and held some surprisingly reasonable treasures. Thanks for a beautiful evening!

Great food, wonderful cheese and bread and truffle soup. Very very pricey. Hard to leave with less than 500 for 2, without wine.

I had the pleasure of choosing this restaurant during this event & was very pleased! I even ate something that used to be my hard no. Fabulous wine pairing & good service. There where a couple times we felt forgotten, but it all unfolded in the front end & back end of the evening well enough to not care about the blips. I would love to come back for the full menu with wine pairing at a later date. I'd share more photos, but they're for my blog. Highly recommended for fine dining!

We are in Las Vegas quite often, but almost always work my wife’s business meetings. May found us having to “sandwich in” a brief stay, between other business trips. As her meetings were at the Caesar’s Palace Conference Center, and as we were staying at Caesar’s Palace, it was a no-brainer as to where we were going to dine – on-property at Restaurant Guy Savoy. This was our second visit to Restaurant Guy Savoy, the first being a few years back. It took a bit, to get it back into the mix. On the first visit, we had just dined at Restaurant Jöel Robuchon, a month before, and in my review, I did a bit of a contrast/compare between the two. While extremely good, I rated Restaurant Guy Savoy just below Robuchon. As fate would have it, we were dining again, having just dined at Robuchon, the trip before! That was not the only similarity to this visit either. On our first, Chef Savoy was in-house, having just done an event, and came by our table. On this visit, he was standing at the hostess station, and greeted my wife by name, welcoming her back... he had to have been prompted, as there is no way that she would be remembered, and especially from only one visit. Still, seeing Chef, and his greeting, was a wonderful way to start our evening. He told us about his hosting of another event, at his Las Vegas restaurant, and shortly left, to fly back to Paris. We were a few moments early for our seating, as we did not know how long it would take to get from our room in the Palace Tower, and covered the space more quickly, than we thought. The room is really almost two rooms, one on the periphery of the other. Imagine a narrow rectangle, with openings to a narrow adjoining room – one with windows. If this had been in a residential property, it would almost appear that the adjoining room was once a porch, or balcony, which had been enclosed. The two rooms opened to each other, at several points. On our previous visit, we were seated in that adjoining room, but this time, were at the end of the larger “main dining room,” at a large, and elegant 4-top. We had a view of the entrance with wine storage walls, the reception area, the attached, but separate bar area, and then a larger table, just behind us. The expanse of the narrow dining room was directly across our table. The dining rooms are bright, which for such visual culinary presentations, I love. Some might think that it cuts down on the “romantic” aspect, but I would disagree. The décor is elegant, but understated. I got an almost “Asian” feel in the design and finish – a simplicity of line and form, which I found very pleasing. I thought that outer room was a bit dimmer, when we last dined there, but it could have just been that our seating was later, and maybe later in the year? Some aspects came back to me immediately, but for some, it was almost as though I was seated in a different restaurant. I meant to ask about any major redecoration, forgot to do so. Regardless, a stunning room, and with the high ceilings, probably not as large, as it appeared. We started with Champagne from the Champagne cart, a Varnier Fanniere Rosé and a Diebold-Vallois Blanc de Blancs. We passed on the Krug Grand Cuvée (a wine which we have fallen in love with, after 3 days of Krug tasting at an event at Blackberry Farm), because the sommelier hinted that with the Prestige Wine Pairing, we would see that one again – a thank you was offered for that information. We settled back with our Champagne, and studied the menu options. Though the “Forbes Tasting Menu” was tempting, we opted for the Prestige Menu, and one Prestige Wine Pairing and one Classic Wine Pairing. Two Amuse Bouche Courses arrived for each of us, and then the “carved” butter, followed closely by the bread cart. As my wife has a bi-valve allergy (noted by the service captain), she had some slight deviations, and then we did have two different wine pairings too. Shigoku Oyster Concassée and seaweed Granité, and for my wife, a beautiful multicolored Parfait (did not write down the details) – both the little bi-valve and the parfait were great, and both lovely to look at. Osetra Caviar w/ white asparagus dungeness crab and kaffir lime, paired with: Krug Grande Cuvée Champagne, and R & L Legras “Guy Savoy” Blanc de Blancs NV – the caviar was superb, and the Champagnes (we still had our initial ones, as well) went perfectly. Octopus in Cold Steam w/ romesco, black garlic and croquetas, paired with: Loimer Grüner Veltliner ‘14, for both pairings – an excellent dish, and one of the most interesting, visually Salmon Iceberg, paired with: Domaine Weinbach Cos des Capucins Cuvée Theo Riesling ‘12, and Château Carbonnieux Blanc Pessac-Leognan Graves ‘15 – an interesting, and appealing dish, plus the two wines were excellent with it Red Mullet fregula sarda and jus corsé, accompanied by Commanderie de Peyrassol Côtes de Provence ‘14, for both pairings – another excellent dish, and wine pairing. Probably my favorite course, though there were many, very close. Seared Foie Gras & Uni Napoleon w/ Granny Smith extraction and cider gastrique, coupled with Pieropan La Rocca Soave Veneto ‘13, for both courses – I enjoyed this course, as did my wife. We both love Foie Gras, and the Uni was a nice counter-point. I am not sure that the wine was the best pairing, given the apple extraction. We had similar (sans the Uni) in London a few years ago, paired with a Late Harvest Canadian Apple Cider, which was an “ultimate pairing.” Artichoke & Black Truffle Soup w/ toasted mushroom brioche and black truffle butter, paired with the Lucien Le Moine Les Vaucrains Nuits-St. Georges ‘02, and the Jean-Claude Boisset Morey-Saint-Denis ‘15 – the soup was stellar, and while I thought the truffles might be a bit over the top, they all worked beautifully. With this pairing, I though that the less-expensive JCB was actually the better pairing, but enjoyed the Le Moine better. Note: I had recently done this wine at the JCB Tasting Room at the Ritz Carlton in San Francisco, and fell in love with it there. The more fruit-forward aspects just worked better, for both of us, with the soup. It is times like this, where we are so glad that we did different wine pairings. Pluma de Bellota Iberico w/ grilled gem lettuce, lemon and caper sabayon with Faustino Gran Reserva Rioja ‘70, for both pairings – this was the weakest dish of the meal, but the wine was very good, both in the pairing, and to sip. Spring Veal Cheek “Timballe” w/ sauce suprême, paired with Jean-Luc Colombo Les Méjean Cornas ‘01, and Baptiste Lalfert Clos Lalfert Languedoc-Roussillon ‘15 – an exceptional dish, and two great wines. Here, the Colombo was the star. Le Comté and Onion, paired with the Jean Foillard Beaujolais Fleurie ‘14 – the cheese was very good, and the 1er Cru Beaujolais was an excellent accompaniment. An “intermezzo,” “From Beet to Sweet – a fun dish, and it set the tone for what was to come. Saffron, Crunchy Mango Salad w/ pistachio and “treasure of Morocco” paired with Charles Hours Uroulat Jurançon ‘12, for both pairings – OK, I am more of a Cheese Course person, and less so a “dessert fan,” like my wife, but admit that this dish was a “winner,” as was the wine. Dry-aged Pineapple, Baked in Clay w/ scent of lemongrass and the mellowest aloe vera, paired with Domaine Huet Le Mont Moelleux 1ère Trie Vouvray ‘15, for both pairings – this was a “finicky” dish, and not sure how well it worked, but the flavors were good, and the Chenin Blanc was perfect with the Pineapple. Cocoa “Pie” w/ “textures of bergamot, paired with the Didier et Jules Grappe Vin de Paille ‘11, for both pairings – fun way to finish the evening, and the bergamot was nice. I have been seeing it on a few menus recently, but this was likely the best use, which I can recall. The wine was also a great finish to a lovely evening. The meal was outstanding, innovative and filled with beautiful flavors and textures. Unlike our previous meal, I thought that Chef Savoy (or perhaps his Chef de Cuisine/Executive Chef, Julien Asseo) had ramped up the visuals in the presentations. While not at the level of Chef Grant Achatz’s Alinea, Chef José Andrés’ É, or his MiniBar, or Chef Dominique Crenn’s Atelier Crenn, the presentations were more involved, and stunning to observe – just a subtle hint of smoke, of fire and a tiny bit of “theater.” It all worked, and worked well. Maybe it was because we had fairly recently dined at each of those above restaurants? The service (both food, and wine) was flawless, and the pacing perfect – no point where we were either rushed, or waited for a thing. We had a 6:30 seating, started a few minutes early, and did not finish until about 11:30. The dinnerware, the cutlery and the stemware were lovely, and also ergonomically comfortable. After the meal, Chef Asseo also stopped by for an introduction, and we had nothing but praise for the entire meal. While not every dish was perfect with my palate (wife and I were actually pretty much in agreement on each, and that seldom happens), the evening WAS perfect. OK, so we had just done Jöel Robuchon, on the trip before, how did the two compare? On this visit, both were 100%, so a “draw.” We will be returning, and hopefully more quickly, than between our first, and second visits. If the “Forbes’s Tasting Menu” is still available, I would be very tempted, and then, if we can fill it, maybe the “Krug Table?”

Restaurant Guy Savoy is a slightly less known gem in Las Vegas that is as good as any restaurant I have visited in Las Vegas as well as any French restaurant in North America. Service was pleasant, attentive, friendly, and well timed. The champagne, bread, cheese, and dessert cart servings were unparalleled. Our entrees - veal three ways, sea bass, and turbot - and appetizers were flavorful, prepared to our requirements, and overall outstanding. I can only say this restaurant is the only Vegas restaurant I will visit on business and pleasure outings every opportunity I get!

Outstanding in every way. We did the 8 course but it was really more because of the amuse bouche and pre desserts, etc. Unbelievable bread cart so be careful as you can easily fill up fast it is so good. Dynamic imaginative display of French cuisine using only the freshest ingredients. The service was impeccable, changing silverware and cleaning the table of crumbs between each course. While pricey, all foodies should dine here to elevate their palates.

My spouse and I went to the Guys Savoie for the second time and loved it better than the first time.. we took the menu gastronomic with the wine pairing and loved the whole experience. The service improved during the meal.!

As good as the original- without question a three star joint - if they had Michelin Stars in Vegas they’d have 3 - best staff and finest sommelier in town

This place happens to be my mother's favorite restaurant, We've been here for birthday celebrations, celebrating a new job, or just for really any excuse I can find. I've never had a bad or even mediocre plate of food here. Highlights include the classic Colors of Caviar, Artichoke and Truffle soup, and that amazing Coconut Six Ways dessert. I usually find room for at least 2 orders of coconut. We were lucky enough to book the Krug table in the kitchen on our most recent trip. This comes with Krug champagne, but Chef Nico makes a custom menu for the table. We started with some Echire butter, which was served at the perfect temperature and carved from a mountain of butter tableside. This was paired with a beautiful bread trolley (choices include country loaf, fennel, lemon confit, rosemary fougasse, brioche, classic baguette, olive, and cherry pecan). Amuse bouches included a cucumber roll topped with champagne pearles, radish with whipped Echire butter, and a teensy Wagyu burger. All were excellent. This may be the best burger I've ever had. Next was the Colors of Caviar, which is classic Guy Savoy dish. It has a layer of caviar vinagrette, caviar cream, caviar, puree of green beans, topped with more caviar. A smoked sabayon is then topped over the entire thing. This was truly decadent. We then had Chestnuts All Around, which is a seasonal dish on the menu. This was a chestnut custard topped with a ?chestnut foam served with a salad that had just the right balance of acid to cut through the richness of the chestnuts. Perfect for the winter season. Next was the classic Salmon Iceberg. This is prepared tableside and was done with both Chef Blake and Chef Nico. They use New Zealand salmon and it's seasoned on a slab of salt. it's then cooked on dry ice, plated on a hot plate with bok choy, Chervil jelly cubes, finger lime and meyer lemon with a hot fragrant broth. This is still one of my favorites with buttery salmon and an interesting play on temperatures and textures. After this, we went off menu, so I didn't catch quite all the ingredients. We had an amazing uni pasta. I've never had cooked uni before, so this was new for me. The richness of the sauce was offset nicely with hints of citrus zest. Truly decadent. I felt absolutely spoiled eating this. Next was a soup course. The base was of salsify with toasted almonds, ?basil oil, and hints of citrus. I hate to say this, but this definitely rivals the classic Guy Savoy artichoke soup. This was followed by a sweetbread and mushroom dish with a very very generous helping of shaved truffles. I thought this was a more average dish, but well, it was still well-balanced and tasty. I would definitely eat this again. Our last savory dish was A5 Wagyu paired with a piquant side of leeks with toasted hazelnuts. The Wagyu was excellent and the leeks cut worked well with the richness of the Wagyu. I'm sad this isn't on the regular menu as I thought this was fabulous! We then had a cheese course, which was Tete de Moine both freshly shaved table side into carnations and also baked into crackers. We were pretty full at this point and I'm glad we didn't have a full on cheese selection. Desserts included my favorite Coconut Six Ways. This is a layered dessert with fresh coconut, tapioca pearls, coconut sorbet, toasted crunchy coconut, coconut foam, and thin coconut cookie. After this, we had a Mille-Feuille with diplomat cream. The Mille-Feuille was incredibly thin and flaky. A slight messy dessert, but also the best Mille-Feuille I've ever had. We also had a birthday cake with candles, and also the dessert trolley, but honestly, we were too full to do more than look. Our last bite was a Earl Grey sorbet paried with a pepper cream sauce. A nice palate cleanser to end a delightful night. Sitting in the kitchen gave us a front row seat of the action. It was incredible to watch every one work and send out orders. As we didn't really know what were were going to eat, it was also fun to guess our next course based on what was being cooked and plated. Andrew (sommelier) also deserves a shoutout for his enthusiastic and detailed wine pairings and tableside explanations. I admit I don't really drink, so we relied on him for wine pairings for my mom. He always does a phenomonal job! This was a pricey meal, but it was well-worth it. We had such a great time and it will be a night to remember.

I was skeptical coming back here since our first visit 4yrs ago failed to impress me. Due to the pandemic, there’s not much choices, thus, we ended up dining here for my birthday. The dining room still looks the same, but quieter for obvious reasons. The food improved and every dish impressed me. I guess next time we go back to Paris, I definitely would like to visit Guy Savoy to dine at the original restaurant.

Our party of 4 visited Wednesday evening for a 5:30 seating. The service was absolutely flawless and the presentation was perfect. Yes...a Michelin experience. Do be prepared for a minimum of 2 1/2 hours for dinner. It is a special experience and the staff will do almost anything to make it perfect!

Unique culinary experience, 1st class service, food extraordinary, excellent wine selection, great place for special occasion

After a wonderful dinner at Picasso at the Bellagio where we enjoyed a fabulous 3 set menu dinner for $155,00 per person our expectations were very high at Guy Savoy where main dishes by themselves were priced at $155 per person. We went on a gourmet trip Las Vegas – San Francisco and Napa area and price was not a deterrent as we set course to dining at really fine restaurants. Service at Guy was fabulous which was to be expected. Muses, bread details were top and we shared the crab oyster appetizer which was nice but the main dishes were very disappointing. I had better Duck in several restaurants at a third of the price and. The turbo main-dish also lacked flavor. Consequently, we skipped dessert. Fortunately, our next dinner at the Ijfeltower at the Paris hotel was fabulous. We still had a nice evening but the dining experience was somewhere between 3 – 4 perhaps 3.5 We have no plans to return.

Guy Savoy Is fine dining with superb service! However be sure the check on the menu offerings! The have several different menus - The Cart regular, Discovery @ $150 four courses, Signature $290 nine courses, Innovation ten courses and if you reserve in advance you can have a Krug Chef's Table dinner in with a view of the magic in the kitchen - a ten course event with a paring of Krug's prestige champagnes - for two to six people @ $500 per person. The six of us started - as usual - with a bottle of french champagne. We realized that the Discover, Signature and Innovation Menus had to be order by the entire group - which led the six of us to order from the Carte Menu - our group had the Foie-Gras Bitter Infusion, Lobster and Crab Salad, Poached Turbot and the Veal - all of which were outstanding! A wonderful fine dining experience! Respectfully Submitted Stephen Saldanha

We ate at this amazing restaurant last week. From beginning to the last moment the experience was incredible. We ate the Forbes Celebration Menu and were delighted with all the courses that were imaginative, well presented and extremely tasty! It's difficult to choose a favourite from the menu but we would highly recommend the artichoke and black truffle soup. The staff were very knowledgeable and friendly and we had the opportunity to meet the Head Chef and view the kitchens.

everything fantastic. The service is excellent and not overwhelming like in paris. The food delicious. Every course better then the next. Extremely overpriced with appetizers at 100 dollars. Wine list 25 percent overpriced. Every entree over 100. Restaurant half empty. Overpriced for vegas in fact overpriced for paris. I loved it though.

As the saying goes.........If you have to ask, then you probably can't afford it. Tasting menus are either $290usd or $375usd per person. Add in wine, tax and tip, and you are looking at $1,000usd out the door. Or you could just order a la carte, entrees run around $100usd. My wife and I came here for her birthday. From start of finish the meal took over 3 hours. My wife is a French foodie person and she really enjoyed her meal. I enjoyed mine too, especially the Artichoke and Black Truffle Soup. Décor: "Chef Guy Savoy doesn't include any flowers in the restaurant or allow any of his employees to wear perfume so as not to disrupt the aroma of his rich cuisine." So I would characterize the décor as minimalistic. And the restaurant has very high ceilings. Wine List: It is without a doubt, the best wine list in Las Vegas. Especially for French wines. This book is soooo big it has a special cart just to sit on. You also need a big wallet for these bottles. This is a very special foodie experience, if you like New French food and you have the bucks for it! Tips: You will be served "lots" of food!!! And on top of that there is a bread, cheese, and dessert cart. Give your appetite and pace yourself. Free valet parking off of the Flamingo street entrance. Restaurant will validate your ticket. Restaurant is located near the hotel check in.

The most decor deficient, plain restaurant I have ever dined in and I have eaten in dozens of restaurants all over the world. Not a bit of color or warmth. Yes I know the food should and does take center stage and it was exceptional in presentation and flavors. Lighting also was cold, direct and lacked any intimacy that could contribute to a relaxing mood. The bread server and cart display was exceptional and a rarity in today’s dining environment. We both had the set price chef dinner one with the wine paring and both of us had a glass of spectacular sparkling Rose. Bill was over $1000, food was exceptional but sorry to say the uninspired decor would never get me back for a return dinner.

We visited Guy Savoy based on the recommendation of a friend. The restaurant was truly an experience. The menu provides two options: The a-la carte menu and the tasting menu. The tasting menu consists of dishes selected by the chef designed for the entire table. We decided to go with the a la carte menu. First, they bring appetizers on the house, which were delicious. Then the bread cart: This was a full cart with 6 different selections of breads. Fantastic. For actual appetizers I had the “colors of caviar”. Quite tasty. I then had the wagu rib cap/short rib as my main dish. Superb! One of the persons in my party had the Spanish Iberico ham. I tried a bit and it was fabulous. Another one had the veal chop. He absolutely loved it. For dessert I had the petite flan. It was excellent. Others had the coconut dessert which they loved. The service was as expected: first rate. The restaurant’s wine sommelier was not only knowledgeable but tremendously helpful. Indeed, his recommendation was so impressive that one of my friends immediately went online and purchased 5 bottles of the one he recommended. It was that good. Of course, the place is obviously pricy, but totally worth the price.

I shared an anniversary dinner with my wife and found the food and service to be flawless. We had a tasting menu with their selection of wines and everything, including the pairings, was perfect. The Maitre D', our waiter, bread server, desert server, sommelier, and a few other staff were at the same time professional and warmly friendly. The food rivaled better Michelin Star-rated restaurants we have visited though I am led to believe that no stars are being awarded to restaurants in Las Vegas (?). Our food was a melange of textures, temperatures, flavors, and smells and the only disappointment was that a bit of caviar in an early course (might have been an amuse bouche) wasn't as crispy as I like. Probably my fault..

If you are traveling soon to Las Vegas and want a dining experience second to none make a reservation at this dining temple

The decor is understated and simple, but the food and presentation are exquisite. From the mountain of butter to the elegant and extravagant bread cart to the numerous dessert selections...dining here is very impressive. The service was excellent as well. If you are looking for upscale European dining in Las Vegas, this is one of the best choices you can make. It's very expensive, but it's a wonderful culinary experience.

2 stars at the time I visited, well earned and deserved, on its way to a third, no doubt in my mind. This is my 10th Michelin rated restaurant and no question they do a great job at rating them, you can tell the difference between a one to a two and three stars. Guy Savoy has an excellent menu, just long enough to make each dish something special and varied enough for all to find what they will certainly enjoy, enormously! Service and management are all the way to three stars. Just when you think they can’t do more to please you, they surprise you again, upping the bar. Great restaurant, worth every dollar and your time. Go hungry.

Tucked away in a blessedly quiet and smoke free (yes, not even a hint!) at Caesar's, this was a unique and delicious evening! We were greeted immediately by the hostess, and the actual chef, Guy Savoy! Charming, and I was fan-girling! Andrew, the sommelier, and his assistant Zach were helpful, knowledgeable, and friendly! We had the tasting menu, with the wine pairings. EVERY bite we ate better than the one before - hard to believe. Their signature soup was just as good as I've heard - or better! The service was impeccable. We didn't like one of the included wines, and Andrew handled it very well. He explained why we might not have liked it, and once we tasted it with the course, he replaced it immediately - and the new one was perfect! Every staff member performed their individual responsibilities seamlessly, stepping to assist each other. Finally, they took us back to the kitchen to see the chef in action, and take our picture. We will absolutely return!

We came back to Restaurant Guy Savoy and were again impressed with the service and the food. Chef Julian and his team delivered another wonderful memory. This was a dining experience not soon forgotten.

This restaurant is very exclusive with limited tables, creating an intimate dining experience. The food was exellent, and the service was even better topnotch! The portions are small, but each dish is bursting with flavor. It is on the pricey side, but it's well worth it for a special occasion if you’re looking to treat yourself. Highly recommend for a memorable night out!

One of it not the best dining experiences I have ever had. We had the special 5 course meal with wine pairings. Each course was excellent, well prepared and presented. The highlights were the crab and caviar first course, turbot second course, mushroom soup with truffles and artichoke followed by wagyu beef and lobster. Each course paired with fantastic French wines starting with Dom Perignon to a 2005 Lafon Rochet. The deserts, while not the highlight of the meal, just kept coming. Service was commensurate with the entire experience. Very expensive but worth it.

Had a birthday dinner here. I had very high expectations after reading all the reviews. But, I did not feel the food quality is very high for the price. I would like to try the tasting menu. But, They refused to offer as another person in my party has dietary restriction. Had to settle down with the 5 course set menu for $300. Compared with the 5 course, $250 at Joël Robuchon. I felt the quality and price do not match. The bread selections are not as good as Joël Robuchon. None of the dishes are very memorable. The desserts are worst. They are so sweet and low quality, nothing like French desserts. Not sure why there are so many good reviews for the this place. Joël Robuchon is way better for the food and restaurant decoration. They also let people have either tasting menu or set menu on the same table.

Although quite expensive Restaurant Guy Savoy is outstanding. The food is impeccably prepared and the service top notch.

We had the great opportunity to dine at the Chef's Table last night and it was simply fantastic. It is now at the top of our list as "best dining experiences ever." It was better than Per Se, Joel Robuchon, Daniel, and any other restaurant we have ever been in. As we sat down at 6pm, the Captain David, who did a brilliant job all evening long, asked us what time we had to be out by and we replied 9:30 never thinking that it would be anywhere close to that when we finished. Well guess what, we left at 9:20 after a dining experience we will never forget. The chef, Chef Niko introduced himself to us and outlined what we had in store. This was an 11 course menu that was a one highlight after another. Every single course was remarkable in its own right. That is to say nothing of the bread cart which was an experience all unto itself. During the course of the evening the General Manager, Asst. General Manager, Chef (several times), and a host of others delivered our food or checked in with us to see how things were going. Never did we feel rushed or intruded upon. They give you as much space and time as you desire and they make clear that things will progress according to your likes and timetable. While at this chef's table you can see the kitchen clearly because your table is actually in the kitchen. You can see what's going on and can hear dialogue amongst the cooks. It is not overbearing in the least bit and very enjoyable if you choose to watch. If you'd rather focus exclusively on your company that is easy to do as well. At this Chef's Table you also get two glasses each of Krug champagne. I could go one to outline each and every dish, suffice to say that it just kept getting better and better. Chef Niko even brought us over a $4,000 dollar piece of truffle and explained how they buy, prepare, and serve them. He was incredibly outgoing and friendly the entire night answering our many questions. This was a once in a lifetime experience and if you can afford it, because it's not cheap, then you should by all means do it. Everyone was so friendly and accommodating I just can't say enough good things about this experience. We will do this again for sure.

Located inside Caesar's Palace, this is a classically fine restaurant. My wife and I agreed that it was one of the finest meals we had ever enjoyed. We travel extensively and as our combined ages exceed a century and a half, we've enjoyed quite a few on every continent except Antarctica. Guy Savoy has a quiet, luxurious ambiance. In addition to the menu offering individual dishes arranged and chosen by course, it features tasting menus as well as special multi-course menus (with optional appropriately paired wines, priced separately from the food menu). If both food and wine multi-courses are chosen, total costs begin at slightly over $500 per diner. Entrees from the individual menu are of course less expensive. We both chose from the individual menu, for me - venison, a personal favorite, while my wife selected lobster. Presentation and quality of the food was perfect; we could not have been more pleased. Wait staff was extremely attentive yet not at one's elbow every moment. We felt very pampered throughout the meal and were pleased at the small but tasty between-course items, delicious but never too filling. Also pleasing was a visit to our table from the chef (from Italy and delighted to hear that we had enjoyed a lovely month in Tuscany this past August). Didn't order dessert - no room left ! All in all, while not "cheap eats" , we enjoyed a wonderful and most memorable dinner. We recommend Guy Savoy highly !

Amazing service with amazing food - one can not go without the other and at this restaurant you will not be disappointed. A fine dinning experience that was worth every dollar. All the staff were exceptional and made our dinning experience a night to remember. We were too full to fit in dessert so the staff made up a beautifully pack to go - made my night, thank you for your quality food and service we will be back.

The food, wine pairing, service and environment was beyond compare. We new we were in for a treat when we made the reservation but for the price, we had better food than at restaurants with 3 Michelin starts that were much more expensive!

Three friends and I went to Guy Savoy at Caesars Palace in Las Vegas. We were blown away! We opted for the 13-course tasting menu. Four hours later we left in awe of the chef and staff. I can't say that I enjoyed the taste of each offering, but they are so small that I didn't "suffer" very long. Thanks to a generous offering of multiple bread choices, we felt that we had eaten enough when we left. But each dish presentation was unbelievable. At $375 a person the meal was really pricey, and I don't think I would do it a second time; but it was truly a once-in-a-lifetime experience, and I don't regret taking the leap!

This is not a gastronomic restaurant anymore. The food would be acceptable (not great) in a regular restaurant but not when you are paying $400 per person without desert. There’s no way there is a brigade in this kitchen of more than 10 people like a 3 star Michelin type should have. There are much better options all over Las Vegas for a quarter of the price. This is a scam because the understanding when going to this kind of restaurants is that your meal will be prepared by a large group of highly trained chefs, usually over 15, using the greatest ingredients to create innovative dishes. It’s an art and the chef is the artist. Aside from their artichoke with black truffle soup which no longer used truffles in the brioche (they use mushrooms with truffle oil!) the rest of the menu is incredibly boring. A big tale: if you are served bordelaise sauce you know this is not even an authentic French restaurant. We had this sauce poured over both the Wagyu filet and the veal, same sauce!… what? I have never been served this sauce until I moved the US from France, this a bit like French toast, (pain perdu) it is French but it is not something you will find unless you go to an American restaurant. Las Vegas is no longer rated by Michelin, let’s be honest, this restaurant would not even get 1 star in France.

The food was amazing and the service extraordinary. Recommended for special occasions. If it’s available get the fresh truffle risotto.

We had an enjoyable night here celebrating a birthday. Probably expected a bit more from the food, but probably because the Truffle dishes were not available. Excellent wine list. Staff were very good

All I can say is that this place is an embarassment. The food is a pastiche of modern haute cuisine. It doesn't deliver in enviroment , service , execution and most importantly , TASTE ! The food just doesn't taste good enough , not even close. Even the coffee is subpar To add insult to injury it is obscenely expensive.

A very few number of restaurants in Las Vegas have earned Michelin status. Guy Savoy demonstrates what it takes to earn this award. The restaurant decoration is simple, yet elegant. Surprisingly, there is no music in the background, which makes for great conversations. There are no flowers and the staff cannot use perfume so that it does not interfere with the food. Service is exceptional. After you are seated, you are offered a cocktail from the champagne cart. We were fortunate, and the special celebration tasting menu was available. We got to taste the crab with caviar and later the iconic artichoke and black truffle soup. My favorite was the A5 Waygu with lobster while my wife enjoyed the Turbot. The wine list is overwhelming, but they are more than glad to help navigate it. Special treats are the bread cart and dessert cart!

Just a bit too pricey for our taste but its worthed. The food was good, the ambiance excellent and the service awesome. We would love to go back and recommend this restaurant to any couple looking for a romantic restaurant.

What an experience! From the minute you walked into the restaurant, you will feel amazed! The food, the ambience , the decor, the wines are all top notch. Loved all the food presentation. Make sure you order the bread as the service is out of this world! Absolutely amazing!

Beautiful and relaxed atmosphere with the best food. 2 star Michelin and AAA five diamond, says it all. Rice with truffles and meat & lobster plus the small starters and bread were perfect for this unique experience finalizing with dark (chocolate cake perfectly balanced). Staff are real professionals. Priceless when sheared with your best friends.

Restaurant Guy Savoy was one of the best culinary experiences we have ever had. The service was incredible, food was phenomenal and it all made for a magical random Thursday night meal. Of course, you are going to pay handsomely but it was so worth it.

I had the chocolate fondant dessert. It looks small but it is dense and rich, so can be good for one person or shared. It was delicious and fancy-looking, but you're paying a lot because of the type of restaurant this is.

We ordered the Artichoke and black truffle soup. It was really really good and it has no chicken stock or cream in the soup. Along with the toasted mushroom brioche, it was just amazing! Also ordered the Coconut tapioca dessert. It was not sweet. Just the way I like it. The flavor was awesome. I'm craving for it as we speak!

Our group of 10 had the unique privilege of a Michelin Star private dining experience with visual delicacies that surprised us at every course! Many were difficult to identify, which made it quite exciting! Our waiters had sense of humors to match our host, who loves to joke at every dinner. We were granted the wish to tour the enormous sparkling stainless kitchen, guided by the top chef himself. Picasso hand painted plates greeted us as we arrived, each one of us had a different facial design. Extremely creative food, in a top much restaurant. Felt very special to have this dining opportunity, as it is exorbitantly expensive.

Between Picasso over at the beautiful Bellagio Hotel and Guy Savoy at Caesar's - the edge goes to Guy Savoy - a modern and exquisitely over the top experience for those of us that love fine dining at its best. The smell of black truffles permiating the air to add that ultimate tasting experience on a perfectly cooked risotto dish while paired with a selection of a fine Sancerre white wine started us on this delectable three hour journey. Incredible ambiance, highest quality, service extraordinaire - all complex components of a dining experience that was simply flawless. With a finale of a perfect Kopke Colheita 1966 port, this was one of the best restaurant experiences to date for sure - Three Michelin stars should be the rating...

Luxury food & wine restaurant. Nice soup with truffle. Salmon and delicious dessert. A lot of menu, but Just asking recommend food from chef you can enjoy the right menu !

Amazing experience with excellent food and service. Each course was inventive and top notch. The bread and dessert trolleys are unbelievable and abundant. The only thing that I would change is the pace of the meal was a bit slow for my taste.

We went to Guy Savoy last Sunday night for a birthday dinner and it definitely lived up to its reputation. We ordered the seasonal 5 course meal with wine paring and every single item was fantastic. The entire service experience was perfect. Our waiter was charming and attentive. The sommelier was knowledgeable and very engaging. Each course was incredible and the only challenge was debating at the table if we liked the wine or the food better each round. They were both fantastic. This is a very pricy evening to be sure you can debate the cost but you can’t debate the actual experience as it lived up to its lofty billing.

Service, amazing without being cloying. Atmosphere, muted, so as not to detract from the food - no distractions from the main event. Food, superb, beautiful, expertly balanced. To elaborate, I feel it's important to note that the service which was ON POINT in every way, was approachable - our servers were all personable, human, interactive, helpful, responsive, friendly. I think that there is a misperception that a 2 Michelin Star restaurant may have an attitude, but absolutely not - the attitude here is one of welcoming and inclusiveness. We were not inclined to order either of the two tasting menu options as we were very intrigued with many of the a la carte entree dishes......our server told us that the chef was able to split the entrees - thereby, we could in effect create our own tasting menu. This appealed to us greatly, so the two of us had four half entrees; and we also split the chef's signature soup, the artichoke and truffle soup which is definitely not to be missed under any circumstances - the epitome of craft, expertly balanced. Thus, we had half portions of the venison, the beef tenderloin, the sea bass and the turbot. Amazing. Everything you'd expect and more. There were several amuse bouches, wonderful - loved the burgers replete with buns, the size of a dime and the foie gras on steel picks was amazing! The bread cart is something we'll never forget.......so many options, easy to fill up on so beware! The dessert cart was lovely, our favorite being the blood orange sorbet, the perfect refreshing end to an absolutely perfect meal and experience.

I have been to many Michelin star restaurants and even though as a local I avoid the strip, this is a fantastic restaurant. Of course it is very pricey but well worth it. We had the small tasting menu but it was more than we could possibly eat. As is usual in a Michelin restaurant it took four hours to complete the meal but the courses were perfectly timed. I really don't have any criticism. Make sure you have a scoop of ice cream which is one of three desert courses, it is the best vanilla ice cream I have ever had. I know that shouldn't be the memorable part of a $400 per person meal but it was perfect! If you want a big splurge meal this is the place.

From start to finish Guy Savoy made our anniversary very special. The staff paid attention to every detail, making ñsure that we were always happy. Congenial staff and food from heaven equals a great dining experience. Thank you so much

We had an 8 pm seating, so we decided on the Prestige tasting menu. Plan at least 3 hours for this, more if you add the wine pairing. We selected wine a la carte and the sommelier was helpful, friendly, and made a daunting wine list (it comes on its own end table, y’all) more accessible. The courses were superb and expertly elevated as you progressed through the meal. Highlights for us were the white truffle risotto, sweetbread with squash, and Iberico tenderloin. We literally ran out of superlatives to give the staff feedback. The European service style was elegant, yet the staff wasn’t diffident and the atmosphere was, dare I say, fun! The bread cart (or Gluten Trolley, as we affectionately named it) was a constant and tempting presence. The dessert cart offered a nice selection of sweets, with petite choices needed at the end of such a long meal. We’ve had the pleasure of some great dinners in Europe and elsewhere; this experience was absolutely on par with others at this price point.

The $550/person prefix wine pairing course was excellent. We enjoyed thoroughly all of the “world’s three delicacies” in this course. We added an order of seared foie gras from the à la carte menu although it made us extra full, but it was well worth it because it was wonderful. The bread course is very impressive and absolutely delicious but the course includes so many dishes so don’t eat too much of the bread!! I wished I could have taken home an EXTRA large bag of that bread. The signature soup I also went to Picasso, another two Michelin Star restaurant in Vegas, but Guy Savoy faaaaar exceeds Picasso so I don’t think the number of stars gives Guy Savoy justice. But I guess the pricing of the dinners is telling of the difference you can expect.

I can't believe I forgot to review this restaurant. This place is one of the most incredible experiences you will ever have. Yes the coveted Krug room or kitchen table is a must do even though it can be expensive. My husband hasn't stopped talking about this restaurant experience. From the time we walked in and sat down it was a show of culinary masters working. We were in a glass room in the kitchen so it can get hot, but I had a little dress on so no problem. The matre' d' came in and welcomed us and immediately the champagne began to flow. They have an entire bread cart to choose bread for each pairing of dinner and an optional wine pairing with each plate. Its 10 courses so bring an appetite. We did well until they brought us a second portion of the soup that was so good we had to eat it. And then the meat at the end really filled us up but we found room for dessert and a doggie bag of candies to take along with us. Each plate was presented in a magical way. nothing is brought and just placed down it smokes and freezes and melts as a show before you dig into it. Everyone was so nice the chef took time to come over and show us food going to the dining room and you could see everyone running around the kitchen with their special jobs to create food. I will definitely go back here and they only take reservations for the Krug room in advance so don't miss out. Its very private and not rushed in anyway.

Our second visit and again a great experience. We had the smaller 9-course (!) tasting menu and were consistently impressed with the level of culinary excellence Chef Savoy maintains. We had very good help from our sommelier as we chose our own two half-bottles of wine to match the courses. He could present himself as being just a bit more relaxed but his advice is very helpful. The bread and cheese carts were both world class just as they were for our first visit.

First, an admission: I’ve been dining at Guy Savoy since the late 1980s, when his restaurant was in the Rue Duret in Paris. It remains my favorite all-around dining experience, perhaps because of familiarity, continuity, and the pleasure of seeing the same team year after year, especially in Las Vegas. That kind of institutional memory is almost unheard of in modern fine dining, and it matters. This year, I ate at Guy Savoy in both Las Vegas and Paris, and, surprisingly, I found the Las Vegas experience stronger. We chose the Celebration Menu and added two signature dishes: the Colors of Caviar and the White Truffle Risotto. It’s a lot of food spread over several hours: do not rush it. Plus, they always offer seconds of the Artichoke and Black Truffle Soup. And if I’m being honest, before I die, I want one last bowl of that soup. Service is, as always, impeccable. It’s warm without intrusion. The sommelier is a joy to be around, making what many might find stressful (e.g., the wine tomb) easier. Let him choose the pairings and don’t open the book. Presiding over Vegas is Alain, ensuring excellence across the board and, from afar, the best restaurant leader I’ve met. This type of dining is not for everyone. What haute couture is to fashion, this type of dining is to food. It is deliberate, ritualized, and unapologetically luxurious. But once in your life, you need to go and experience real French Michelin-starred food and service in the US.

The service was excellent. The barely edible meal. The veal chop is and the turbo was too salty.

This was the first of two fine dining restaurants where I ate on my recent trip to Vegas. The tasting menu was great and included different foods from what you normally see. The wine pairing complemented each course and the bread service provided lots of different options. Service was attentive without being overbearing. Definitely a treat.

Promising Chef Julien Asseo that a return to Restaurant Guy Savoy would take place as soon as Duck was back on the menu it was immediately when Spring began that plans were made, a table for two in the Augustus Tower at Caesars’ Palace once again delivering the sort of experience meant to take diners away from the world outside for a few hours of style and sophistication. Last visited six months prior, the bill of fare 75% overhauled in the interim with Savoy’s signatures now presented a la carte and Asseo’s interpretation of Modern French Cuisine offered by way of a $385 Prestige Tasting Menu, it was with warm greetings from General Manager Alain Alpe that guests were led to tables looking out onto Las Vegas Boulevard and Paris’ Eiffel Tower, the same team of servers in place and as professional yet personable as ever. Always a model in making elegance seem effortless, the clean lines and pops of color paired to light notes of music and hushed tones, it was shortly after declining a Champagne toast that Menus were presented, the obvious choice a carte-blanche experience including several Prestige dishes plus the Duck and a few additional surprises. Not a meal to be rushed, though several tables for the 5:30pm seating opted for just two courses en route to the Coliseum for Jerry Seinfeld, it was at a leisurely pace that others were treated to timeless bites of Foie Gras and Beef Tartare on Brioche before the meal officially began with Canapés, the earthy Celery Root cool and crisp while Tempura Bean Curd and a Mushroom stuffed with its own Duxelles doubled down on palate warming umami. Unfolding over the course of three hours, several tableside presentations and Sauces allowing guests an opportunity to witness the amount of work that goes into making a world-class Restaurant tick, it was with a curl of Butter from Brittany and fragrant Olive Oil that a Bread Cart of ten choices made its first visit, the Loaves partially changed from prior and highlighted by Pain de Campagne, Olive-riddled Sourdough and Sweet Bread that eats akin to a Parker House Roll. Working with the season and a list of Meats and Produce that escape the book-keepers overseeing most Las Vegas Restaurants, the presence of a Krug Room and $555 Forbes 5-Star Menu telling of Savoy’s legacy and typical clientele, it was in progression from light to heavy that the Prestige Menu began with a briny little Oyster chopped and topped with Seaweed Ice, the follow-up of Dungeness Crab and Cucumber beneath a sizable quenelle of Caviar quickly setting a high bar for everything else to follow as flavors both mild and intense were married by the mixture of Sherry Vinaigrette and Chive Oil. Next using Cold Steam to perfume tender Tentacles, a dish seen prior slightly updated and just as attention grabbing as ever, the night’s Fish course soon arrived in the form of Turbot served atop roast Baby Vegetables and finished tableside with classic Barigoule Sauce, everything about the plate singing of Spring with the Turbot cooked tender yet flaky enough to be separated by only a fork. Moving on to a pairing made famous by Martín Berasategui, the stack of Duck Liver and Eel given levity by two styles of Apple before being anchored by Duck Consommé, it just would not be proper to sit down at Guy Savoy without enjoying the famous Artichoke Soup, the fifth time still as worthwhile as the first while taste number one of Chef Asseo’s tender Veal Cheek carefully wrapped in Spaghetti dazzled not only in terms of presentation but the manner in which various Pea textures reminisced of Savoy’s own “Peas All Around.” Onward then to “le pièce de résistance,” Julien’s Duck barely missed in September finally returned, it is in two services ‘for two’ that a rosy slice of aged Breast is served flanked by an enormous stuffed Morel plus another Napoleon featuring Foie Gras, the flavors intensely earthy and rich before guests are presented with an unlisted surprise of Confit and Offal tucked into housemade Bao and intended to be eaten by hand just like the tradition Peking version. Opting for a composed Cheese course in place of the Cart, any excuse to eat mature Comte welcomed, it was after slowly savoring spoonfuls of “French Onion Soup” in its highest form that the night was turned over to Pastry Chef Sébastien Polycarpe, the first service of a new creation intended to recreate the experience of eating a Strawberry fresh from the vine achieving its goal admirably before the menu culminated in three layers of unsweetened Dark Chocolate enlivened by Bergamot. Wrapping up with Mignardises and a visit to the Kitchen, an affable Asseo proudly giving credit to his entire team for everything that had just taken place, it was upon return to the table that palate cleansing Sorbet was offered along with the bill, a box of Pistachios coated in White Chocolate and Raspberry one last parting gift though those who’ve tasted it will likely still be thinking about Savoy’s classic Rice Pudding or Polycarpe’s Salted Chocolate-Caramel Tart. FIVE STARS: While some may slight Las Vegas for its high volume Restaurants and Celebrity Chef landlords it is places like Guy Savoy that buck that trend and remain rarified regardless of how many places Gordon Ramsay opens, Chef Savoy no more involved here than he is in Paris but Asseo and Polycarpe continuing to turn out plates as beautiful and exciting as the Michelin 3* Flagship with service equally polished and gracious.

Had the opportunity to enjoy this wonderful restaurant. Excellent cuisine, presentation, wine list and service. One of the best restaurants I've had the pleasure of tasting, a truly exceptional chef. Prices are as expected for a venue like this, it was worth every penny.

One of the best meals of my life. The food, the service, the entire experience was second to none. There was attention to paid to every single detail and the meal was worth every penny. Thank you for an amazing 40th birthday dinner!

Of all the places my wife and I have eaten at this place is the standard to judge all others by. We loved the service, atmosphere, and of course the food is to die for. We attended for our anniversary, and we just absolutely loved it. We are from NC and only have one restaurant (Herons in Cary) that is even close to the food quality that you will receive. I was impressed from the time we got there until we left. The price is worth the food that you are receiving. We will certainly be back!

Amazing.. Just amazing. If you want to enjoy a fabulous meal, then this is the place. We did the 12 course meal with wine pairings. Worth every dollar! Come and enjoy.

They say that the greatest compliments are those given by one’s peers, so when Le Cirque’s Wilfried Bergerhausen suggested during dinner one night that Julien Asseo’s cooking at Guy Savoy was every bit as good, if not better, than his predecessor it was not long before reservations were booked, a party of two sitting down in a room overlooking the ‘Eiffel Tower’ at six o’clock on Friday for the Chef’s new Innovation Menu featuring several all new dishes debuting that evening. Officially taking the reigns as Executive Chef in January 2016, Mathieu Chartron’s departure for home just three months prior seeing the then Chef de Cuisine from Libourne as a logical predecessor after more than five years at Guy Savoy and some time prior at Joel Robuchon, it was once again after approaching the towering double doors that guests were warmly greeted at the hostess stand, a young woman leading the party through the main dining area to a table large enough for four where service from a suited man previously met at Bardot would prove the definition of personable yet professional throughout the meal. Known as one of Las Vegas’ most elegant dining rooms, the combination of soaring ceilings, lots of glass and colorful abstract art creating a minor resemblance to Chef Savoy’s joyous Michelin 3* in Paris, it was after brief discussion of beverage choices that Chef Asseo stepped out of the kitchen for a moment to welcome several tables, his description of the current seasonal offerings focused on “simplicity, deliciousness and flavor” with the Innovation Menu almost entirely his own while those wishing to sample M. Savoy’s classics are encouraged to order the Signature Menu. Progressing through the evening with just water, a well-appointed Champagne Cart declined prior to the arrival of three rounds of Canapés including the classic Foie Gras Sandwich and Le Burger, it was with the linger of a tiny Matsutake Mushroom Tart on the lips that the menu got started with a plump West-Coast Oyster served beneath Olive Oil, Onions and Lemon Ice, the “French Focaccia” presented as tiny jars of Butter, Salt and Pepper were uncovered and more Bread to come by way of the magnificent Bread Cart which continued to tempt diners with well-crafted Loaves throughout the evening. No doubt influenced by Chef Savoy’s great history, but given an impressive degree of freedom to create in the role of Executive Chef as evidenced by many viewing pictures after the meal saying they “would not have expected that at Guy Savoy,” it was shortly after the first round of Bread was selected that a Tail of Langoustine was presented beneath Osetra Caviar, Coriander Blossoms and Gold Leaf in a bowl soon filled with Dashi, the composition fresh and balanced despite being quite saline with both the Hibiscus and Chive riding high on the mid-palate and quick to dissipate. Next taking a quick diversion from the Innovation Menu, end of season Tomatoes said to be ‘too good to miss’ served in a three plate Tomatoes All Around presentation that marries Chef Savoy’s classic “Peas all Around” concept to his dishes “Served in Cold Steam,” fans of Caprese or any form of fresh Tomato will undoubtedly be impressed by the tableside display of billowing Basil smoke beneath thinly sliced Fruit as well as the accompanying Gelee and Puff Pastry while the “Bouillabaisse” that followed offered traditional Scorpion Fish given another Guy Savoy treatment in that the tender Filet on a bed of Fregola is topped with both Bottarga and the Fish’s crispy Scales. Refreshing the palate with more Bread between courses, the Salted Echire Butter on a crusty Baguette as close to Paris as Bread service gets in Las Vegas, it was with another Asian-influenced dish of Foie Gras and Uni surrounding tempura-fried Tamanishiki Rice that the meal moved onward, the umami-rich plate confidently reined in by Tangerine Gastrique that was worth mopping up in the same manner as was encouraged for the Signature Artichoke and Black Truffle Soup served with Toasted Mushroom Brioche. Gaining heft with each subsequent course in true tasting-menu style, a nicely caramelized Sweetbread served with creamy Chanterelle Mousse and a cryoconcentration of nothing but Water and Mushrooms truly remarkable in the purity of its flavors, fans of Fowl are strongly encouraged to order Chef Asseo’s California Squab featured as both a roasted Breast and Cabbage-layered Mousseline, the bitter Chocolate pan Sauce another one meant for soaking up with bread while the foamy streak of Onion adds a bit of levity to the plate. Turning Pastries over to the very capable Sébastien Polycarpe, his transitional “From Beet to Sweet” said to be Chef Savoy’s favorite dish during a recent visit, even those hesitant about Beets of the practice of using Vegetables in Desserts will likely find a lot to love in the Candy Shell surrounding Beet Espuma and Diced Beets at the center of a plate decorated in Hazelnuts and Pickled Mustard seeds while the follow-up tableside presentation of a Dry-Aged Pineapple broken out of the clay in which it was baked is like nothing most have ever experienced, the already sweet Fruit further concentrated and perfumed with Lemongrass before being paired to a section of Grapefruit and Ice Cream. Recalling Coffee orders from his time at Bardot, a truly impressive display speaking volumes about both the training required at his former employer and the quality of service offered at Sin City’s top tables, it was with a double Espresso on Ice that the a dish called “Fig and Mediterranean Flavors” was presented as the meal’s finale, a Honey Poached Fig and Ice Cream Rolled in Oats found competing for the spotlight amidst Bee Pollen and Candied Orange with the always-impressive Mignardise Cart soon to follow offering a bevy of twenty six selections. Lingering over the Cart’s full display, the textbook Clafoutis, Rice Pudding, Chocolate Mousse and all three Ice Creams better than many Restaurant’s a la carte Desserts, it was following a brief tour of the kitchen that a quenelle of Earl Grey Sorbet was presented along with the check, everything about the experience executed on the level that once won the place two Michelin Stars and the current menu better than much of what was seen at some of the three Star Restaurants in Spain at the beginning of the month.

We tried the multi-course meal with the wine pairings. It took 3 hours and was delicious. It was a wonderful experience to share with family. Would highly recommend it!

I returned after coming to Guy Savoy about 3 years ago. Absolute perfection. I had the Innovation Menu - and it starts with way too many delicious breads to choose from. With this much food I did not want to fill top on bread but it was some of the best bread ever. The "Salmon Iceberg" is amazing being seared on dry ice. Roasted quail was delicious. The frozen pea parfait is innovative. The artichoke and lack truffle soup with toasted mushroom brioche is one of the best dishes I have had anywhere. This is a truly innovative place - not just an outpost of a famous chef from LA or NY.

The chef’s table, Krug, at Restaurant Guy Savoy is an extravagant experience that can accommodate 2 to 6 people. The table is directly across the kitchen pass where all the action takes place. Chef will tailor your 9-10 course meal to your specific dietary needs, likes and dislikes. You should expect to pay upwards of $1500 a person if you want a wine paring. You should allow at least 3 to four hours for this experience. I recommend starting at 6:30pm or 7 at the latest. During our time we watched a full service, through to close. The French food is incredible.

A very elagent restaurant. First rate service and very expensive. We started with duck pate. It was the best I ever had. The food is different. Don't expect a typical french restaurant menu. Bring an adventurous palet. You'll need it. Excellent for a special occasion.

Restaurant Guy Savoy met all expectations - quality of food, service and ambiance. The three amuse bouche plates were cleverly simple - petite burger was hilarious. My starter was the caviar and main plate was lamp loin. As I explained to the GM, the pairing (well done Sommelier) with the lamp was one of the best I can recall. Outstanding dinner.

On a recent trip to Las Vegas, I took my wife out to dinner at Guy Savoy. The service was good and the food was alight but not great (we ate at Joel Robuchon last time and it was amazing). However, where this story really takes a turn is a few hours later when we both started feeling really nauseous (we ate the same thing). We ended up vomiting all night and it ruined the remainder of our trip. I followed up with the restaurant the next day. A food manager name Mr. Garcia emailed us a few days later and indicated that he had 'reviewed the incident and sincerely apologize for any inconvenience you and Mrs. XXXXX may have experienced during your recent visit. I hope both of you are better." He also indicated that he had forwarded the file to their third party claims department for review. Not only have I just learned that the claims department will not be offering us compensation, but they didn't even offer to reimburse the cost of the meal (which is something they would do for you at Denny's). All in all a shocking experience.

We were both shocked when we walked into the dining room. What had once been a beautiful, inviting room, had been left cold and stark. The new Covid rules don't allow for table settings!! If anyone can explain this to me, I'd love to hear it!! Once you got over the empty feeling, the dining experience could not have been better. We were treated, as you'd expect in such a fine dining establishment, like royalty. The service was second to none and all parties made us feel very welcome and recognized for patronizing their restaurant. The food and wine pairings we left to the very capable staff, and they hit it out of the ballpark. The entire meal was a huge success. Of course, this level of service and quality comes at a price, so if you're going make sure you have ample room on the card!! Worth every penny though!

Don’t try to count the courses, including offerings from the chef, multiple passes by the bread cart, intermezzo and so much more, and be willing to make an evening of it at this ultimate dining experience in Caesar ‘s Palace. Each plate is Instagram worthy, as are the settings and the atmosphere, so it can be a bit to take in. Several single diners ordered the $300 prix fixe, with wine, and finished in a bit more than an hour, but part of the fun is the anticipation of what comes next. Checks can run comfortably into 4 figures, but it’s not somewhere you’d plan to go every day. Some say it was better when the second generation Savoy was here (now back to France) but it’s still quite the thing...

Don't bother coming here if you're not going to book the chef's table. I mean, wow... My family and I had an excellent time! So attentive and welcoming... 10 courses of superb food... Chef Julien runs a well oiled machine of a kitchen! Extremely clean too! This dining experience was really such a treat- and you go home with a bag full of pastries too! Do yourself a favor and book the chef's table for your next special occasion- you won't regret it! ($550 per person up to six people- worth every dime! Gratuity included)

Don’t get me wrong. The food and service were great. It’s just that you can get just a good of an experience for 1/3 of the price in Vegas. My wife and I spent almost a thousand dollars for the two of us. We ate at 2 other restaurants that were equivalent and cost $300 or $350. Guy Savoy was excellent but it’s not worth the $$$$$$$.

The place is amazing The service is impeccable The food is great - while not as impressive as the pre COVID variety is not back but the menu remains innovative and delicious

My wife and I came to Guy Savoy's "Ghee Sav-wah." specifically for the Vegas Uncork'd event and I will say it was the highlight meal of the trip Having dined at the Paris restaurant over 10 times I was a bit hesitant as to how this would unfold especially being part of large dinner crowd for the event Needless to say I was beyond elated each plating was meticulous in presentation and taste and not being a wine drinker but being married to an oenophile who seemed to be over the moon with each wine paring that accompanied each course can say it was well executed also Bottom line since I will not repeat the many praises that have already been lavished upon this restaurant it is truly worthy of not just a stop but is worthy of seeking it out as a destination to dine in. In this day and age of the super chefs who seem to establish a main restaurant and then build off its reputation with others I will say Guy Savoy has not missed a step in his Las Vegas location If you can stop and enjoy a meal do it!! your eyes, taste buds and stomach will all thank you

My husband and I ate an early dinner at this fancy restaurant to celebrate the successful end of his chemotherapy treatments. It was the most expensive meal I have ever had, but well worth it. The restaurant is named for its owner, Chef Guy Savoy, who also owns a famous restaurant in Paris, France. Mr. Savoy was the chef who trained Gordon Ramsay. This restaurant has 2 Michelin stars, an achievement only a few restaurants in the USA have, and it deserves the high rating. The service was beyond compare and the food was wonderful. It starts with the wine steward bringing out a large ice filled bucket with various champagnes. We had the house champagne and it was very good. Then, we had a complimentary foie gras on a metal toothpick. I don’t usually like that, but I did this. We ordered the crab salad as an appetizer. My husband hates beets so he asked them to remove them, so they did. For the main course, he had lobster and I had beef tenderloin. Both were fabulous. The bread tray is like art, with lots of shapes, such as angels, plus they make their own butter, which they carve off a large mound for you table side. It was excellent, as was the rosemary bread I had. The wine selection is so big, they bring out a small table to put under the list for you to peruse it. We had a delicious Pinot Noir, available in a half bottle. For dessert, my husband had the chocolate, which was awesome. I recommend the dessert trolley, though. I ordered it and they bring out a trolley with small candies, puddings, tarts, cakes, cookies and more. You can choose as many as you like. All of it was super good. We also tried some dessert liqueurs at the recommendation of our waiters, which we enjoyed. The ambience was stellar, although the lighting was a little too bright for me as we were seated right under it. All in all, if you have the time and money for a very fine dining experience, I highly recommend this restaurant, found on the second floor of Caesar’s Palace.

Guy Savoy opened in Caesars Palace several years ago and immediately became one of the top rated restaurants in Las Vegas.This restaurant offers is a premium multi course gastronomic experience.

Each exquisitely prepared dish is an experience of its own. The artichoke-black truffle soup (Savoy's signature dish) is truly unforgettable. You should let the sommelier take care of the wine pairings. There have some true gems in stock.

The single best meal of my entire life was Guy Savoy in Paris on my honeymoon - and was just as good on later visits - Tried the Caesar’s Palace version - just not great - not bad - but over the top things like the bread cart are just silly - Not a great restaurant -

My fiancé and I ate there for our last night in Vegas. Last sitting and the place was nearly empty so we had a lot of personal attention and great funny chatting with the Maitre d'Hotel and Sommelier. The food, tremendous. The wine, tremendous. The experience was just as good. Anticipate $500 per person for your meal. It's worth it.

We came here with very high expectation but ended up quite disappointed with the whole experience. Service was fine and professional for a Michelin star restaurant, but not exceptional. Restaurant ambience is cold, not much decoration. It has super high ceiling with just a few paintings on hanging on the wall which doesn't seems to help to warm up the ambience. No music. Nothing. Sad. Good wine list - but it was too heavy that it needed to be presented on a separate tall stool to put that heavy list on top. We had signature menu of 9 courses ($290++/person). We enjoyed the first few courses like tomato all around, and fish. The rest of the courses were pretty generic and we didn't finish the dessert as the coconut 6 ways was a bit going no way. With a bottle of wine, 2 signature menu, our total cost was close to $1,000 including tips. Food was mostly delicious but with this price tag and fame, we were expecting something more impressive. There are many other nicer michelin starred restaurants in Vegas with much better view and food. So, sorry Guy Savor Vegas, i wouldn't recommend this restaurant.

This Michelin 2-star restaurant in Caesar's Palace is fabulous. We enjoyed the Innovation & Inspiration menu, with one substitution (which the staff was happy to offer). The wine list is extensive, though a bit expensive. We began with two amuses (off menu) and every course was very impressive- great presentations, flavors and quite creative.

This is one of the only places I haven’t eaten in Vegas and I was turned away When I booked the restaurant I wasn’t told it was a requirement to wear a shirt But upon arrival I was told I wasn’t welcome in a rather rude manner Very disappointing, I will stick with places like le cirque instead thank you

I had a superb dining experience as everything was perfect. WatchingTable preparation of food was like watching a ballet. I tried the Artichoke and Black Truffle soup and the lobster main course. They were beautifully prepared and presented . Go with friends , family or solo for a wonderful evening.