GUY SAVOY Springs into Spring

[nggallery id=651]

The new Spring menu has begun at Guy Savoy, and if the small preview we had recently is any indication, the eating here has never been better.

Langoustine carpaccio in a cold steam might be the prettiest plate of food we’ve ever seen. And all of that misty melodrama does nothing to obscure the fresh, rich flavors of the shellfish.

Likewise, the squab cooked two ways (en papillote and roasted) comes dressed in a morel cream sauce with fresh morels that may be the ne plus ultra of seasonal, French cooking. The creamy, nutty, almost-beefy taste of the ‘shroom is a delight in its own right, and those ridges in morels are just right for capturing that ethereally creamy sauce. But you knew that.

And if those aren’t pleasures enough, there’s always Franck Savoy on hand to provide the right dramatic touches to the plating of this Spring specialty.

We’ve always said Savoy’s cuisine might be the most wine friendly food in the world, and that squab might be the perfect example of a dish that is equally at home with a rich white, or delicate red wine. From Burgundy of course.


In Caesars Palace Hotel and Casino

3570 Las Vegas Blvd. South

Las Vegas, NV 89109