Around the world in 5 days, Las vegas culinary trip
My girlfriend and I are going to be spending 5 nights in Las Vegas in a couple months, 4 of those nights are already planned and just need advice for the last one. We are both chefs from Calgary, Canada and I work at a fine steakhouse that serves Alberta Prime Steaks, so a steakhouse recommendation will not be needed.
The restaurants that I have made reservations to are Bouchon(french), Sage(american), e bye jose(Spain), and Raku(Japan) for dinner.
For Lunch we are trying SushiSamba(only for the Brazilian/Peruvian), Milos(Greek-$20 lunch, cant beat those odds in vegas!), Philippines Garden or Monta Noodle house(depends how we feel that day).
My dilemma here is that I can seem to find an Italian restaurant worthy enough to skip Le Cirque, I have already decided on Bouchon for the French part of our trip-I love Keller's food. Will Le Cirque be different enough from Bouchon's french style that I should just dive in and accept the hype, or should I try some Italian or other nation's cuisine?
Le Cirque was my favorite dinner of my trip to LV a few weeks ago. The cuisine at Le Cirque and Bouchon are totally different: Le Cirque is haute cuisine and Bouchon is French bistro.
3 weeks till our Vegas culinary trip and after many long nights salivating over menus I have finalized our dinner reservations.
So much for traveling the world in 5 nights, more like Paris, Paris and more Paris then Japan then Spain :)
thank you everybody for your opinions but after a few weeks of making this thread, as much as we wanted to do Le Cirque and Sage we have eliminated them from our 5 night culinary trip.
We decided that because this might be the only time we will ever go to Vegas as we are not much of gamblers or clubbing-type, that we should just go for it!
arrive 3:30pm Palazzo
Guy Savoy 5:30 Chef's table custom menu for 2
Blue Man Group 10:00
Joel Robuchon at the Mansion 5:30
-we would love to have the full on 16 course degustation but I feel 3 1/2 hours would feel a little rushed, so we might choose the 6 course prixe fixe.
Raku Grill 9:00 will order mostly a la carte and off the daily specials menu
Twist by Pierre Gagnaire 9:30
-we chose Twist over Le Cirque because June 20th is the day Chef Ryuki will launch his first seasonal menu as the new Chef de Cuisine of Twist, and we are excited to see what he can do!
e by Jose Andres 8:30 show
this definitely put us way above our planned $500 dinner/night, but in a place where money is not an issue, we might as well take the plunge and indulge.
We decided not to plan anything for breakfast or lunch as we did not want to be on schedule too much, but all I know is that lunches/breakfast will have to be more on the affordable side as to compensate for the extravagant dinners.
It was very hard to pass on Sage and Le Cirque because of your reports. I am guessing you had the menu elegance when you dined at Savoy which is heavy on his signature dishes.
The main reason we decided on Savoy is because of the new menu called the "inspiration/innovation" which features new and totally different dishes.
Sage was more easily replaceable than Le Cirque, we chose to do Joel Robuchon because the food and service albeit twice more expensive is on another level compared.
If not for the menu change, Le Cirque would be occupying our first night dinner but seeing as they are both French haute cuisine we had to choose one over the other. Also as chefs I believe the chefs table would be the more interesting choice.
Watching chefs of that caliber will not only be pleasing to our eyes but it should serve as an inspiration for us in regards to cooking.
Will definitely report back!
On the menu there is a wagyu course and as I stated before we eat and cook plenty of prime bee here in Calgary, so I asked this wonderful lady named Ilona who has been the biggest help in reserving the chefs table and making our custom menu to sub out our wagyu course with the guinea hen "en cocotte"? To share, Which is a whole bird cooked in a pigs bladder.
They are very accommodating when it comes to substitutions as she happily accepted when I asked if I could sub the sweetbreads, peas all around, foie gras-bitter infusion, and colors of caviar for the oysters, prawn in fishnet, seared foie gras cubes, and white asparagus with caviar. Only for my menu tho as the girlfriend is satisfied with the inspiration/innovation menu.
I have stumbled upon a review I believe it is by kevineats, and he reported that because it was his second time going to Guy Savoy they gladly offered him substitutions.
If our meal goes well at Savoy you should definitely go back and sub out/in the dishes that you might not like and what you liked before.
I have no doubt that it might end up being a mistake choosing twist over le cirque, but it is LV and we are gambling on chef Ryuki of twist at the helm for his first seasonal menu. I originally had le cirque for the 3rd day instead of Raku, but after securing the chefs table and a custom menu at guy savoy, for the sake of my wallet I decided to skip le cirque.
Raku seemed like the logical choice as 3 of the five establishments are French.
After looking at pictures we also felt the atmosphere and ambiance of Twist is more suited for us(mid-20's couple)