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Vegas culinary trip-Day 1 Guy Savoy, BMG

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Just got back from a 5 night 6 day culinary trip to Las Vegas and my Gf and I who are both chefs definitely had a very memorable experience.

Day 1
After only getting a couple hours of sleep the night before for our 7:30 am flight out of calgary, we landed in Vegas at 2:30pm with a stopover in San Francisco. We were very tired at this point with myself even more with only 2 hrs of sleep.

We get to the palazzo at around 3:30pm and the hotel is beautiful, check in was fast and easy and we got an upgrade to a 43rd floor suite with a view just by asking, no $20 trick needed. By the way palazzo and Venetian has a smell that I did not like and gave me a headache, Aria had the nicest smell out of all hotels we checked out, a nice vanilla smell.

We had a 5:30 reso for Guy Savoy so after we unpacked we started to get ready. We start heading to Caesars at 4:45 and I wore a suit and my lady wore a dress. This was a mistake as I was soaked in my own sweat after walking a block lol.

We head up to the 2nd floor of the Augustus tower to Guy Savoy and was immediately greeted by a beautiful hostess named Ilona, this was also the same woman that I kept contact with when I planned the chefs table with a custom 14 course menu based on the inspiration/innovation menu.

After a quick walk thru of the restaurant we were shown to our table in the kitchen. We were greeted by the chef Mathieu Chartron, the GM Alain Alpe, sommelier Phil Park and our server David.

The sommelier brought over the vey huge wine list which comes with its own stand but we rejected as we already knew what to order, a bottle of egly-ouriet rose.

After the chef presented us with our own personalized menus, the meal slowly started.

Canapés
Foie Gras club sandwich on metal toothpicks(foie in between brioche with a hint of vinegar and salt, very tasty and lots of foie flavor, the vinegar and the salt was a great balance of flavors)

Parmesan waffle (very cheesy and just ok)

Beef tar tar slider on metal toothpicks (by far the best slider I have ever had)

Bread cart
Simply amazing to look at lots of choices and the bread boy offered a bread for each course but we declined due to the number of dishes we have coming. We opted to just get a sampling of each bread and the ones we tried were very good and fresh but not heated up like Robuchon, butter was just Ok the butter at Twist by Pierre Gagnaire was the best butter we have ever tried.

Amuse bouche
Famous artichoke and truffle soup with mushroom and truffle brioche (soup was surprisingly light and the brioche was good)

1st course
“Concassé” of Oysters, Seaweed, Lemon Granité for GF (her favourite course)

"Peas all around" for myself (very good and very refreshing)

2nd course
Santa Barbara Spot Prawn “Caught” in Sweet and Sour Fishnet
(I didnt like this as much as my GF but I'm not a fan of prawns, nice presentation though)

3rd course
White Asparagus and Caviar, Smoked Sabayon for GF (she thought this was excellent and very cool presentation with the sabayon in an uncracked egg shell)

"colors of caviar" for myself (very interesting and tasty but you have to like caviar to enjoy)

4th course
“Marinated-Grilled” Hamachi,
Aged Sherry Vinegar, Radish Gelée, Eggplant Purée (GF liked it but I didnt, too tart for my taste and the fish had a weird texture, very beautiful plating)

5th course
Salmon Iceberg - slices of salmon cold seared on dry ice with bok choy and chervil gelee and citrus then topped off with very hot vegetable stock flavoured with lemongrass to slightly cook the salmon. Chef said the dry ice was used just to change the texture of the fish. (very good and amazing presentation)

6th course
Foie-Gras “Bitter Infusion” for GF- a tea pot with beets, tea and other aromatics was brewed in front of us 10 min before the dish was served. Then the tea was poured over a generous slice of nicely seared foie gras. (she thought this was just ok and actually preferred my foie dish)

Seared Dices of Foie Gras with Horseradish,“Braised-Grilled” Celery Stalk Serpentines, Potato Chips Bouillon for my self (very delicious and the broth actually smelled and tasted like potato chips, very very rich)

7th course
Lobster Bordelaise, Raw and Cooked Hearts of Palm - one claw and half a tail, lobster slightly over cooked to my liking but the bordelaise was outstanding. We were getting full at this point but good nonetheless.

8th course
Crispy Veal Sweetbreads, Morels and Asparagus- very rich dish but my favorite, GF did not like it as much but maybe due more to the fact she was getting full. It taste like crispy chicken nuggets lol.

9th course
Guinea Hen “en Cocotte”, Basmati Rice and Albufera Jus
Bird cooked in pigs bladder ( we substituted the wagyu course for this one as we heard the presentation was amazing, unfortunately they didn't have any pigs bladder in house and had to use a Dutch oven. This was the most moist bird I have ever had but the flavors were just ok, lots of foie and truffle flavors, very very rich in fact it was so rich that my GF joked about almost throwing up. We were absolutely stuffed at this point good thing it was the last savory course, we couldn't even finish the dish)

10th course
Fine cheeses - they roll along a cart full of French cheeses, we asked for a sample of each even though we were stuffed. The ones I remember the most was the delicious compte and a super stinky soft cow cheese. They also offered compotes, jams and honey with the cheeses.

11th course
"sunny side up" looks like a sunny side up egg but is actually Greek yogurt as the white and mango as the yolk served with a thin slice of brioche, very good and very cool.

12th course
"exotic" a play on the colors of caviar, avocado and pineapple caviar(excellent dessert, we both loved it)

13th course
"Chocolate" a quenelle of very rich and dark chocolate sorbet, very good.

14th course
Mignardises cart - all the petit fours we tried were delicious and they refill it for each table. Simply amazing presentation.

Every dish was made a la minute besides the guinea hen which was very nice.

GF got coffee and I got English breakfast tea to end the meal.

Bill was $1200 including a $250 fee for chefs table. Tasting menu was $350pp and the bottle of egly-ouriet was $180. With tip our total came to $1450 by far the most expensive meal we have ever had an almost double what we paid at Twist, Robuchon and e by Jose. We both felt though that chefs table at Guy Savoy was the most unique and best dining experience we have ever had with e by Jose a close second.

After taking pictures with the chef and thanking and shaking the hands of everyone in the kitchen and front of house, we were given a bag with 2 individual blueberry cakes and some candy with our personalized menus signed by the chef.

We had the blue man group show to catch at 10 pm so we left around 9:30, I'd say 4 hrs was a very comfortable pace. Halfway through the show I was falling asleep, no fault of the show we  were just very full and tired. Very good, interesting and fun show. IMO This show is more suited for a younger crowd as its a very loud and interactive show, the older couple who sat beside us who seemed to be in their 50s or 60s were not enjoying themselves at all. After the show we were very tired so we went back to the palazzo and got ready for bed at around 12:30am

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  1. The most impressive part of your tale, for me, was that you did damage on five more courses after being too full to finish the ninth! Thanks for the blow-by-blow and looking forward to the rest of your trip report.

    3 Replies
    1. re: Dave Feldman

      The $250 fee was for the privilege to sit in the chefs table. I did find the fee overpriced but definitely one of the if not the nicest chefs table I've ever dined at, plus the executive chef presents each course.

      The best part about the chefs table is meeting all of the kitchen staff from dishwasher to pastry chef, makes you appreciate how a well run brigade works to make your experience as memorable as possible.

      1. re: lechonbaboy

        Thanks for the info, it sounds fun. I was considering the chef's table but $250 seems a bit steep for me.

      2. Nice report. I'm curious what the $250 chef's table fee was for. was it just for the privilege of sitting in the kitchen?