A Meal of a Lifetime: Guy Savoy

I've wanted to eat at Guy Savoy at Caesars Palace for a really long time now. I've gazed longingly many times at the oh-so-expensive, out-of-reach menu on my way to the spa.

Guy Savoy is the only restaurant at Caesars Palace not on the ground floor.

My dream came true on December 25, 2011.

The experience was every bit as wonderful as I'd imagined. From our table, we could see both the Eiffel Tower at the Paris Hotel and the beautifully lit Bellagio fountains.

Our culinary journey began before we even started perusing the menu. Right after we sat down, we were each presented with a delicate metal toothpick with foie gras wedged between perfectly triangular pieces of toast. I ate mine without even thinking about taking a photo. Not long after we ordered, we were offered bite-sized black-peppered Parmesan Belgian waffle nibbles on a tiny silver platter. I ate those without taking a photo, too.

Even so, I remember these amazing little canapes vividly. They set the tone for the rest of the luxurious meal. Seriously, have you ever gotten foie gras before you even ordered?

We were more than ready to enjoy the Menu Elegance.

The bread cart was out of control. It took our server a few minutes to list every type of bread available on the mobile patisserie.


I got a Parmesan roll and slice of caramelized onion ciabatta. I exercised restraint by getting only two types. This bread was nothing short of wondrous. So fresh. So soft. So packed with flavor. Bread! I was swooning over bread!

Amuse Bouche -- parsnip soup, toasted parsnip, scallop sashimi with cauliflower.


Creamy and crunchy on one side. Delicate and exquisite on the other.

Lobster in Steam (Homard en Vapeurs Froides), gelee, grapefruit.

As this first course was placed in front of me, the Bellagio fountains danced outside. These were mini Bellagio fountains on my own plate! Just incredible. A treat for the eyes and for the mouth. Confession: I squealed.

Intermezzo.

Fancy vegetable soup! Simple and totally delicious.

Crispy Sea Bass with Delicate Spices (Bar en Ecailles Grillées aux Epices Douces), vanilla foam, spices, crispy chard, black trumpet mushrooms, truffles.

Some of the best fish I've ever had. The crispy skin -- to die for.

Roasted Turbot Dory in Sage and Tarragon Crust (Saint-Pierre Rôti, Panure de Sauge et Estragon), creamy corn polenta, sugar snap peas.

Mr. Monkey told our server that he wasn't a fan of mushrooms. The kitchen was extremely accommodating and omitted mushrooms for him from every course except for the third course, which the chef substituted entirely with the above turbot dish. The bite I had was extraordinary. I admit I was a tad jealous of my husband.

Artichoke and Black Truffle Soup, Toasted Mushroom Brioche, and Black Truffle Butter (Soupe d’Artichaut à la Truffe Noire, Brioche Feuilletée aux Champignons et Truffe Noire).

This was my third course. I don't even like mushrooms that much (but I don't hate them enough to make special kitchen requests). This brioche, however, was one of the best things I've ever eaten in my life. No exaggeration. Paired with the soup, I was seriously in heaven. Maybe if all mushrooms tasted like this, I'd be a fan.

Roasted Duck with Guy Savoy Spices (Canard Rôti aux Epices de Guy Savoy et Légumes Farçis), vegetables stuffed with foie and mushrooms.

Is there any question that I went gaga over this? Best duck breast in the world. In the world, people.

Entremet -- egg nog, gingerbread, cranberry.

Miniature holiday cheer! We were so giddy about our meal at this point that we toasted our tiny glasses!

Pear and White Tea, poached pear, white tea foam, pear sorbet, pear chip.


Gorgeous, light, and refreshing. Clean and bright. Love.

Chocolate Fondant, Crunchy Praline and Chicory Cream.

I fell for the chicory cream. I fell hard. Head over heels.

Coffee.

After a couple of hours, Mr. Monkey needed a little pick-me-up.

The biggest effing mignardise cart I've ever seen.

Yeah, we indulged. I'm not sure how we did it. But we did. And we didn't even need to be wheeled out of the restaurant.

You'd think that would be the end, but it wasn't. We exited with a freshly baked breakfast cake each and several housemade candies.

Thank you, Guy Savoy. Merry Christmas indeed.

This meal was comped.