The destiny of nations depends on how they nourish themselves. – Jean Anthelme Brillat-Savarin
FRANCE
As clichés go, the one about Americans falling in love with France is an old one. It probably started around the time they helped us win our independence from England, gained more currency when noted Francophile Thomas Jefferson was in the White House, and gathered full steam when the literary lions of the Roaring 20s (Hemingway, Fitzgerald, Stein, et al) took France to their bosom and spent most of the mid-20th Century living there and writing about it.
When I began traveling there in the early 1990s, France was still the ne plus ultra of dining. The rise of Spain in the early aughts might have eclipsed it for a while (as did the mercifully short New Nordic fad), but the French gastronomic meal (an official UNESCO cultural heritage icon) is still the standard by which all western dining is judged.
More accurately, the progression of how we eat our formal meals — from light to heavy, fish to meat, soup to nuts — is based upon culinary rules set down hundreds of years ago. They’ve lasted this long because they make sense — both from a taste and digestion standpoint — and because:
The gastronomic meal emphasizes togetherness, the pleasure of taste, and the balance between human beings and the products of nature. Important elements include the careful selection of dishes from a constantly growing repertoire of recipes; the purchase of good, preferably local products whose flavours go well together; the pairing of food with wine; the setting of a beautiful table; and specific actions during consumption, such as smelling and tasting items at the table. The gastronomic meal should respect a fixed structure, commencing with an apéritif (drinks before the meal) and ending with liqueurs, containing in between at least four successive courses, namely a starter, fish and/or meat with vegetables, cheese and dessert. Individuals called gastronomes who possess deep knowledge of the tradition and preserve its memory watch over the living practice of the rites, thus contributing to their oral and/or written transmission, in particular to younger generations.
In other words, there’s a reason you don’t start dinner with ice cream and steak, proceed to chocolate cake, and then end with a hunk of sautéed skate, and those reasons were first codified by the French when native Americans were still throwing rocks at each other.
FRENCH FOOD
From a food writing perspective, that same period (deep into 1990s) was dominated by the French. From M.F.K. Fisher to Richard Olney to Elizabeth David to Julia Child, if you were “into food” back then, you were into France. Couldn’t help it. Whereas these days the food media goes a ga-ga over obscure Asian soups and South African street food, then it was pot au feu or bust.
Fifteen years before I actually went there, I immersed myself in French cooking. Pierre Franey, Julia Child, Craig Claiborne and Jacques Pepin were my guides (as were two subscriptions to Gourmet and Bon Appétit magazines), and I soaked up information like a baguette in bouillabaisse.
Reading about French food is nothing like tasting it, though, and tasting it in France is incomparable to eating it anywhere else. This I had to learn the expensive way.
French food is about technique — French chefs are drilled with military precision into masters of slicing, dicing, braising and plating. Their repertoire is vast and their training so thorough they can break down chicken or fish with the ease of a blindfolded Marine dismantling his rifle.
The French spend more time thinking about steaming a bundle of asparagus than an Italian thinks about vegetables his entire life. And when it comes to sauces, no country can touch them. A Greek’s idea of a sauce is squeezing a lemon over something; the Japanese don’t have them at all. A Gaulois will massage a demi-glace for hours.
French food gets a bad rap because it’s complicated — and it is — in the same way all worthwhile things are. Do you refuse to listen to classical music because too many instruments are involved? (Too many notes!) Do we avoid art museums because studying all those pictures hurts our eyes? Should we disdain books because they overload us with information? Criticizing French food for being multi-layered, richly-textured, and densely fascinating is like knocking Mozart because you can’t dance to him. The old triticism about La Cuisine Française being too heavy — another insult tossed about by those challenged by anything beyond a meatball — hasn’t been true since 1972.
Modern French cuisine really began with Escoffier over a century ago. It was further lightened up by the nouvelle cuisine revolution of the 1970s — spearheaded by Paul Bocuse, Jean Troigros and others — and settled into post-modern form (if you want to label it thus) around the time Guy Savoy received his second Michelin star (back when they actually meant something) in 1985. Thirty-five years later, he is still cooking some of the best food in Paris…which means some of the best food in the world.
French restaurants continue to dominate any list of the world’s best, and at the time of the Covid shutdowns, Savoy was riding high atop (or near the top) of many of them.
Having spent forty years with this food, we don’t place a lot of stock in the opinion of others. Nor do we cotton to the idea that there a “best” restaurant anymore than there is a best concert, movie, or book. The “best” of anything really can’t be measured unless a score or finish line is involved. At most what you have is a continuum of quality, and at the pinnacle (as with art, literature, and music) there is a level of excellence only a select few ever achieve. All the rest of us can do is sit back and enjoy the show.
The show at both Guy Savoys is always on the plate. No one and nothing seems to be trying too hard, and the effect is one of seamlessness — like a virtuoso who is barely breaking a sweat. As the audience, we soak it all up, blissfully unmindful of how much training and repetition goes into making it look so easy.
PARIS
Invariably, whenever I update my review of Restaurant Guy Savoy, the question is asked: How does Vegas compare to Guy Savoy Paris? The most honest answer I can give is: GS Paris is great French food in France; RGS in America is sublime, but it’s an extension of the original that’s traveled 6,000 miles to get here. Nothing compares to eating a cuisine on its native soil, and nothing, not clam chowder, tacos or Lièvre à La Royale improves once it is transported to another locale for interpretation.
This is not to take away from our off-shoot (as you will read below), but only to point out that the edges are finer, the applications more punctilious, the snap and sizzle a tad sharper in Paris than anywhere not Paris. Eating French bread and French cheeses on French soil, or desserts too, for that matter, is the apotheosis of alimentation — black belt gastronomy at tariffs to match.
The French know these things and are very proud of their culinary heritage, but the old saw about French restaurants being snooty is as out of date as the guillotine. Yes, you have to have the coin to dine in these temples, but if you come with an open mind and a smile on your face, you will be charmed out of your socks. Everywhere in Paris, restaurant staffs are young, way better looking than waiters were in my day, multi-lingual, and cheerfully solicitous. Anyone who thinks French waiters are sour and condescending ought to visit Germany sometime.
You eat with your eyes, the old saying goes, and everything about Savoy’s new digs (since 2015) in Paris is an eyeful. As at Caesars Palace, the location is in an unlikely place: in this case through a courtyard of a large building that used to house the Paris Mint (Monnaie de Paris), up two massive flights of stairs, to an entrance desk leading to a warren of small rooms, each holding 3-4 tables looking out onto the Pont Neuf (Ninth/New Bridge).
The maze is impressive and effective — preparing you for your entry into the rarefied air of the French meal at its most refined. Four centuries of savoir faire distilled into edible things on a plate, served course by course, all so delicious they will send a happy shudder down your spine.
Many months after my last meal there, the details are still vivid: the petit pois with sweetbreads (above); woodsy cèpes — tasting of good clean earth — folded into a flower around an onion-bacon marmalade; San Pierre with the sweetest razor and baby clams; bread and butter to die for; a langoustine seemingly dropped from a Norway fijord onto to your plate; les fromages; les desserts…as I sit here writing it all comes flooding back, haunting me like Proust ruminating on a madeleine:
An exquisite pleasure had invaded my senses, but individual, detached, with no suggestion of its origin. And at once the vicissitudes of life had become indifferent to me, its disasters innocuous, its brevity illusory–this new sensation having had on me the effect which love has of filling me with a precious essence; or rather this essence was not in me, it was myself. I had ceased now to feel mediocre, accidental, mortal. Whence could it have come to me, this all-powerful joy?
All it took was a few crumbs from a tea cake for Marcel; with me, it is sitting down to a meal at Guy Savoy to make my mortality and the burdens of existence but a fleeting thought for a few hours. A great meal in a great city by a great chef will do that to you.
LAS VEGAS
By the time Guy Savoy planted his flag in Las Vegas in May 2006, I had dived deeply into the restaurants of France multiple times. His was a name revered for his Michelin stars and his innovative take on the gustatory pleasures of France, but it was one I had missed amidst all my high-altitude eating.
In the early days of Restaurant Guy Savoy, I was like a kid in a French candy store, probably dining there ten times in its first two years, sometimes on my dime, sometime on his. As our dining scene cranked up, the competition got stiffer (Robuchon, Pierre Gagnaire, José Andrés, Mario Batali, Daniel Boulud to name a few) so my visits cooled, even if my ardor didn’t.
In normal times, we hit RGS about once a year. But these are anything but normal times, mon ami. August 2020 finds a double-sawbuck of Vegas hotels closed, and the open ones running at half-steam, if that.
Cruise any hotel on a mid-week evening and you’ll find only a handful of spots open. Even the mighty Bellagio is operating with Picasso, Le Cirque, Michael Mina (and others) closed until further notice.
The late, great Joël Robuchon’s twin destinations in the MGM (his namesake and L’Atelier de Joël Robuchon – the world’s classiest chain restaurant) are shuttered right now. Pierre Gagnaire looks to be kaput over at the Waldorf, and the Eiffel Tower is but an empty vessel these days.
What this means is Savoy has the territory all to himself, and those looking for a high-falutin’, once-in-a-lifetime, big deal French meal — the kind becoming rarer and rarer anywhere outside of France and a few cosmopolitan world capitals — have but one place left in Las Vegas, and that place is located up a flight of stairs in an obscure corner of Caesars Palace.
Repeat customers will notice how things have changed: the bar is closed, the menu is accessed through your phone, the bread is sliced and served from the kitchen, and the cheeses and desserts are lesser in number and covered with plastic lids (yummy). What hasn’t changed is the precise cooking and plating, the fork-dropping combinations of flavors in each dish, and the jaw-dropping amazement one feels at the beginning, middle and end of each dish.
Great French chefs (unlike the Japanese and Italians) are never content to leave well enough alone . They, like the Chinese, never saw an ingredient they didn’t think they could make taste like more of itself (see blueberries times three above). Unlike the wacky Spanish, they rely more on extracting an ingredient’s essence and less on culinary sleights of hand. What sets Savoy apart is his ability to simplify, amplify, and still astonish without ingenuity for its own sake.
You start your meal with an amuse of something tiny — ranging from the world’s miniest miniburger to an etoile (star)-shaped nugget of poached foie gras. You will, at first, think nothing of this trifle until you pop it in your mouth. It will be rich yet light, intriguing but beckoning you to want more. OMG you will say, either to yourself or to your companions, I could eat ten more of these. And so you could, and so has the amuse-bouche accomplished its job.
