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Guy Savoy Tasting menus or a la carte?

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Hi all,

Reading the chowhound boards, it seems unanimous that Joel Robuchon is a better experience when you have a 4 or 6 course prix fixe menu rather than the degustation, as you can pick the ultimate dishes and leave the occasional "misses" that are experienced with the degustation menu.
For those of you who have eaten at Guy Savoy (ideally more than once), have you preferred the tasting menus (Elegance, TGV, Prestige, etc.) or a la carte. It seems a bit more prohibitive to go a la carte at Savoy than Robuchon, so advice is appreciated. If you have tasted the white truffle menu, was it worth it? And if you have experienced the bites and bubbles, how was it?
I am going to Vegas in late May, and will do Robuchon for sure, but am still up in the air on Savoy. I'm hoping some comments on the tasting menus, bubbles bar and a la carte menu can help me decide.

Thanks,

Sperss97

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  1. I have reservations at both Robuchon and Guy Savoy in about 2 weeks, so I'm very interested in responses to your two posts since they are the same questions that interest me. I'll post when I return so at least you'll have some idea of the current menus at both restaurants.

    1. I disagree with your assessment - it simply isn't accurate because the two restaurants are entirely different. Robuchon has very few "signature" dishes - save for the potatoes and the sucre I don't think there is a single item on the menu all year long, and even le sucre changes season to season. The degustation in October vs. May is likely to be 100% different. Because of this, I think the long format menu is prone to a miss here or there while if you order from the prixe fixe the ordering is on your preference - based on your tastes.

      On the other hand, Savoy absolutely has signatures - Colours of Caviar, Sea Bass in Deliate Spices, Radish Foie, and the Artichoke Soup to name a few. They are served here and in Paris. They 'are' Guy Savoy and most/all are on the Prestige 365 days a year. I cannot even imagine going to Savoy and ordering ALC until I'd been there once and already tried the "greatest hits." I will finally note that If you contact the restaurant they'll allow some degree of customization to the tasting menu, as well. Very accomidating staff and Franck Savoy is an absolute gem of a person.

      http://uhockey.blogspot.com

      22 Replies
      1. re: uhockey

        Thanks ellenost, I look forward to hearing your reports on the two.

        Uhockey, fair enough, you're right about Savoy definitely having signature dishes, and colors of caviar is the one I would most look forward to. I did not realize Robuchon's menu changed so frequently.

        Basically, we have decided on Robuchon and E by Jose Andres as two for sure meals, as well as at least a couple of trips to LOS because we are Thai food and Riesling-aholics. Trying to fit Guy Savoy into the budget, but it may be hard so I was wondering about ALC or the Bubbles Bar at Savoy. If the Prestige menu is a must for a first visit, maybe Savoy will have to wait until the next trip.

        1. re: 97Sperss

          I haven't even been there, but I'm willing to bet (it's Vegas after all) that E isn't one of the 5 best dining experiences in Vegas - but perhaps I'm wrong.

          http://uhockey.blogspot.com

          1. re: 97Sperss

            Wow, we have the same tastes! I'm also going to e by Jose Andres. I would be going to LOS too, but I'm traveling solo this trip. LOS will be on my list for next year when my sister joins me since we are also big Riesling fans and LOS has the best Riesling wine list. BTW, we tried LOS in NYC and were disappointed by both the food and the wine list.

            If Guy Savoy has a white truffle menu, that's what I'm going for. I don't think it's white truffle season though. I'll probably do the Menu Prestige instead.

            1. re: ellenost

              LOS is easily one of my favorite restaurants on the planet, and I'm looking forward to it just as much as Robuchon. We've been 9 times in three trips to Vegas.
              It really is a special place if you enjoy Riesling, plus they have just updated their list with a bunch of 1971/1975/1976 Rieslings and now have five pages of BA/TBA. Wow.
              Too bad to hear about the LOS in NY, I was curious about that.

              On the website there is a white truffle menu at GS for $395.

              Reading reviews of E and Guy Savoy, both sound great, and a lot of bloggers seem to do E, GS, Robuchon in three nights. Overall, I feel if I have to go to two places, E and Robuchon will be less of a head to head comparison than Robuchon and Guy Savoy, which may well increase my enjoyment of both. That said, I'd love to try all three.

              1. re: 97Sperss

                I've got e, Robuchon, Savoy, and CUT for my dinners this visit. Now I wish I had a fifth night to try Sage. Sage is on my list for next year too.

                1. re: ellenost

                  Just curious - why CUT over Sage?

                  http://uhockey.blogspot.com

                  1. re: uhockey

                    Since I had an excellent dinner at CUT last year, and since I haven't had a great steak dinner anywhere since, I'm curious to see whether lightning can strike twice.

                    1. re: ellenost

                      I bet Sage serves Steak. ;-)

                      Nothing against Cut though - I don't eat beef and I had a lovely time at the Beverly Hills one.

                      http://uhockey.blogspot.com

              2. re: ellenost

                It isn't really truffle season - the Caesar's menus rarely change - though he is offering the truffle menu at the Paris location, so perhaps they have a stash. IT is 480EU there, so $385 is a veritable deal - though you'll be missing out on the signatures.

                http://uhockey.blogspot.com

                1. re: uhockey

                  I actually figured that the white truffle menu was an outdated menu since I don't ever recall seeing white truffles on a menu in the spring.

                2. re: ellenost

                  ellenost,

                  I would be happy to fill out your table at LOS. I just ate there last week with 10 other people and can't wait to go back again.

                  Andy

                  1. re: shamu613

                    Thanks Andy for the kind offer, but I couldn't possibly give up any of my current reservations. (Especially since it took me forever to get this far with my dinner plans :-)).

                    1. re: ellenost

                      Hey all,

                      How far in advance do you typically make your resos for Savoy and Robuchon?

                      Thanks

                      1. re: 97Sperss

                        I made my reservations about 3 months in advance (probably didn't need to this so far ahead of time, but LV (unlike NYC) takes reservations very far in advance).

                        1. re: ellenost

                          You could walk into either of them - guarantee.

                          http://uhockey.blogspot.com

                          1. re: uhockey

                            But I would never be so presumptuous in such high-end restaurants :-). BTW, when you're in Paris, the big "no-no" is to walk into a restuarant for dinner (even bistros/brasseries) without having made a reservation (even an hour before is appreciated). At least that's the way things used to be when I visited Paris.

                            1. re: ellenost

                              I think you know me better than to do such a thing - this dining grid will be a thing of science. Five trois-etoiles, three deux-etoiles, and a whole lot more in 9 days. ;-)

                              http://uhockey.blogspot.com

                              1. re: uhockey

                                Love to hear which restaurants you've picked for Paris. (BTW, I didn't think you would simply walk into a restaurant without a reservation, but I thought I'd mention it just in case you wanted to be spontaneous. My sister "hates" that I can never be spontaneous for meals when we travel; I always have to pre-plan all our restaurants).

                                1. re: ellenost

                                  I agree about the lack of spontaneity problem with trip planning. I try to usually leave at least one day where we can decide last minute what we want to do.
                                  The reason I ask is that the E by Jose Andres resos can only be made 1 month in advance, and depending on what/if I get that reso, it could affect Robuchon plans. I guess I'll just book Robuchon for the Saturday night now, and hope I get E on the night I request.

                                  1. re: 97Sperss

                                    I had the same problem (I had already booked my restaurants more than one month in advance); I wound up sacrificing Sage for e by Jose Andres (there's at least one person who thinks I made a big mistake).

                                    1. re: ellenost

                                      Yeah, that makes it tough. I have read reports/spoken with a few different people who have done E, Robuchon and Savoy in three back to back nights, and it seems like Robuchon is consistently #1 and everyone enjoys E at least as much, if not more than Savoy. Budget will likely prevent me from going all out at all three of them, unless I do the Champagne bar at Savoy.
                                      I could do E, Robuchon and Sage.
                                      Plus, I have to make my requisite multiple LOS trips every visit.

                                  2. re: ellenost

                                    I pre-plan and over-plan - it is awesome. See my Vegas visit this year - probably the most over-the-top planning I ever did.

                                    http://uhockey.blogspot.com