Restaurant Guy Savoy is the only place in America to experience the elegant cuisine of Guy Savoy, one of France’s most revered and award-winning chefs. He’s received three Michelin stars, an entry in the Larousse encyclopedia, the Legion d’Honneur from the French Minister of Agriculture and was voted France’s Chef of the Year by his peers.
Monsieur Savoy has brought this legacy to Caesars Palace and created one of the city’s most unique and unforgettable dining experiences. It’s been listed as one of the country’s hottest restaurants by Bon Appetit, given a 3 ½ (out of 4) star rating by Los Angeles Times food critic S. Irene Virbilla, called “the best restaurant in Las Vegas and one of the finest anywhere” by Newsweek and was a finalist for the James Beard Foundation’s Best New Restaurant of the Year award.
The 10-course Menu Prestige is the restaurant’s crown jewel featuring some of Monsieur Savoy’s signature dishes like the silky Artichoke and Black Truffle Soup, the decadent Colors of Caviar and the delicately spiced Crispy Sea Bass. If 10 courses isn’t your style, take an express ride with the 90-minute TGV menu featuring dishes like Marinated Tuna, American Prime Beef Tenderloin or perfectly cooked Red Snapper. Or create your own tasting experience from the mouthwatering à la carte menu.
For a more casual dining experience, visit our Bubble Bar. You can choose from a selection of premium champagnes and sample the flavors of Restaurant Guy Savoy with “small plates” in a casual setting. Enjoy relaxed social atmosphere with no reservations required.
Introducing the Krug Room
Restaurant Guy Savoy is proud to introduce our very own Krug Room, the first in the United States after those in London, Hong Kong and Tokyo. This private dining room is an exclusive enclave where guests can gather and enjoy an evening of superb cuisine, stimulating conversation and exceptional Champagne from the House of Krug. The Krug Room features contemporary art and elegant Krug-brand accessories along with an ever-changing seasonal menu. This summer, enjoy six courses of Chef Savoy’s world-renowned tastes, including Colors of Caviar and Crispy Sea Bass with Delicate Spices. These dishes are paired with various Krug vintages from 1985 through 1995, creating a perfect fusion of flavors.