ML - Vegas Magazine

2013 - Issue 3 - May/June

Vegas Magazine - Niche Media - There is a place beyond the crowds, beyond the ropes, where dreams are realized and success is celebrated. You are invited.

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ON THE TOWN BELOW: Two legends of the culinary world, Robin Leach and Guy Savoy, discuss the evolution of fine dining in Vegas. RIGHT: Foie-Gras "Bitter Infusion" LET'S MEET Where: Restaurant Guy Savoy at Caesars Palace When: 3 PM–midnight, Wednesday–Sunday What: The nine-course Signature tasting menu Why: For Leach, no other chef celebrates like Savoy: "It's deadly serious stuff, but he does it with a laugh— and a bon vivant side of the French you rarely see." The restaurant's wall of Champagne, featuring Dom Pérignon and Krug. to 10 years, santé! ROBIN LEACH TOASTS 10 YEARS OF OUR EVER-EVOLVING FINE DINING SCENE WITH ONE OF THE FIRST MICHELIN-STARRED CHEFS ON THE STRIP, GUY SAVOY, OVER CHAMPAGNE AND HIS WORLDRENOWNED DISHES. BY JIM BEGLEY PHOTOGRAPHY BY ERIK KABIK L as Vegas's reigning fine-dining critic and connoisseur, Robin Leach, first tasted Guy Savoy's famous French fare in Paris more than 20 years ago. "It was about the time when corner restaurants were becoming gourmet restaurants," Leach says. "Before then, if you wanted an elegant meal, you went to a hotel." Since Savoy opened his second eponymous locale, at Caesars Palace in 2006, the men, now friends, have watched the Valley's haute cuisine scene explode. The two legends of the Vegas culinary world—along with Restaurant Guy Savoy's executive chef, Mathieu Chartron—sat down over several of the restaurant's signature dishes, and as the Champagne flowed, they mused about the evolution of fine dining in the desert over the past 10 years. Robin Leach: [Being served Savoy's famous Colors of Caviar] Look at the clever way they do this in layers. 100 Mathieu Chartron: From the bottom to the top, we have a caviar vinaigrette, caviar cream, American caviar, and then a layer of haricot vert purée. Guy Savoy: Like a lemon, green beans are a little acidic, but not so much acidity that it kills the caviar, like a lemon. RL: Which makes you wonder why every restaurant in America where you eat caviar brings you slices of Meyer lemons and not haricot vert. As you dig in, tell me: How would you describe the Guy Savoy dining experience? RL: You would never think that Las Vegas, which is the home of slabs of beef and shrimp cocktail, would ever welcome people like this. This is a very special restaurant, a high roller's restaurant. It sets the level that everybody else tries to go to, but they can't afford the quality of food Guy Savoy continued on page 102 VEGASMAGAZINE.COM 100-102_V_SC_OnTheTown_MAY/JUNE_13.indd 100 4/19/13 11:49 AM

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