If someone had dropped a bomb on Restaurant Guy Savoy last night between the hours of 6-8 pm, it would’ve set Las Vegas’ culinary destiny back twenty years. Such was the assemblage of top toques from across the valley (and from beyond the pond as well), who came to kibbitz and consume incomparable comestibles (jamon iberico de bellotta de pata negra, pumpkin soup with white truffles, oysters en gelée, Paris-Brest pastries, and two croquembouche towers of nonpareil profiteroles) and champagne in the consummate style the French do better than anyone.
Über-French-chef Guy Savoy hosted this gathering of eagles — the folks who make our restaurant scene soar above almost all others in the world — and provided the food and wine to kick off our book launch with ultimate in good taste.
Congrats to all the restaurants that made the book (despite the title, over a hundred a fifty eateries get mentioned in the various chapters — Cheap Eats, Steakhouses, Old Vegas, et al) and a big merci beaucoup to Celena Hass, Anthony Curtis, Robin Leach, and especially Guy Savoy and Caesars Palace for putting on such a food and wine display the likes of which no cocktail party in this town has ever seen.
RESTAURANT GUY SAVOY
In Caesars Palace Hotel and Casino
3570 Las Vegas Blvd. South
Las Vegas, NV 89109