Tour de Stage: Las Vegas – Guy Savoy

Chef Guy Savoy is a revered French chef and a disciple of the Troisgros brothers— forerunners of Nouvelle Cuisine. Guy Savoy’s restaurants have earned many accolades including Michelin stars. His Las Vegas establishment is the only one outside of Paris, where he operates five other restaurants. Guy Savoy is also a recipient of the Officier de la Légion d’honneur—the highest accolade given to successful French craftsmen. His work has inspired many generations of cooks and chefs alike. Chef Savoy has created many signature dishes

Restaurant Guy Savoy in Las Vegas is at the MGM Grand Hotel and serves an à la carte menu, an innovation menu, and a signature menu—which includes his artichoke and truffle soup, truffled rotisserie aged guinea hen, ‘colors of caviar,’ Mediterranean line-caught striped bass cooked with scales on, and tomato tartare. The innovation tasting menu reflects the Guy Savoy philosophy to which Chef Julien Asseo and Chef de Cuisine Nicolas Costagliola add their personal touch.

Colors of Caviar from the signature menu

Chef Julien is originally from Bordeaux but moved to the U.S. early in his career. He is a Las Vegas veteran, having worked for Joel Robuchon and other renowned chefs there. He assumed the executive chef position at Guy Savoy in the beginning of this year.

Our Stage

Restaurant Guy Savoy is one of the most refined spaces in all of Las Vegas. The kitchen is beautiful, clean, and well lit. The dining room design is unobtrusive yet elegant and showcases a view of the Vegas strip. There is also a chef’s table in the kitchen. Our friends in the kitchen are proud of the food they make and the work they do. We came into the kitchen at a very opportune time when the restaurant was about to close for two weeks for summer recess. Everyone was in a great mood.

At Guy Savoy we found ourselves immersed in French ingredients and techniques. It was refreshing and comforting at the same time. For us both, working on a menu almost entirely constructed around French fundamentals was reminiscent of our time with Chef Xavier LeRoux at The Culinary Institute of America. Chef LeRoux always talked about nouvelle cuisine, Joel Robuchon, Guy Savoy, Michelle Bras, Alain Pasard, and others. It was very important for both of us to be in the Guy Savoy kitchen because no matter how far innovation takes us, there is always something to learn from these French masters.

The fillet mignon dish is a celebration of beef and beef flavors

Flavor and texture are at the forefront in all the dishes at Guy Savoy. But color, presentation, temperature, and technique never suffer one bit. The beef dish is a celebration of deep beef flavors—the definition of unctuous. Beef filet mignon is served with a potent jus and bone marrow. The accoutrements include bright yellow and orange carrot purée and glazed purple carrots. The oxtail potato pie with pommes boulanger is a story in its own right. Sheets of braised oxtail meat are arranged in layers with thinly sliced potatoes, held together with a reduction of the braising liquid. As soon as the components come together on the plate, Chef Julien sends the order to the dining room—hot plates, hot food. This is one of the most important things for us as diners though it is something that is overlooked by so many restaurants.

As we approach the end of our tour de stage, we know the enormity of what we have learned from incredible chefs across the U.S. and Mexico. It’s been so exciting for us to stage in all these restaurants and be invited to “jump into service,” though we’re just visiting for a day. As cooks and restaurant professionals, we speak the same language and embrace the sharing culture of our DNA. We leave Guy Savoy with joy, with good memories, and are once again inspired and empowered.