Lobster in Cold Steam, served in a cool steam bath, was superb, the high point of the night. The sweetness of the lobster was echoed in the sweet, crackly, sugary accompaniments. It could have been dessert and a perfect one.
The Roasted John Dory in Basil Crust was, in contrast, a huge disappointment. Although well-cooked, the dish lacked any excitement. The basil "crust" was not much to look at or to taste.
The third course, Artichoke and Black Truffle Soup with squares of parmesan and truffle was intensely, insanely rich. A glorious soup.
Roasted duck with raw and cooked vegetables and spinach puree was a modernist take on duck, avoiding the usual sticky sweet, fruity sauce that is usually paired. Chef Savoy breaks through the stereotype of duck to great effect.
Cantaloupe and cucumber was powerful with its combination of textures and herbaceous flavors. It was more of a palate cleanser than a dessert and gains credit for its awakenings.
The grapefruit terrine was nicely made, but was somewhat dull. It was not a visionary dessert, although it was served with a witty cookie.
While Guy Savoy misses being the best meal of the year, it was, despite its location, a serious restaurant and the most accomplished meal of my four nights in Las Vegas. The restaurant is more sedate than jazzy, and that, too, is to GS's credit.
Restaurant Guy Savoy
Caesars Palace
3570 Las Vegas Boulevard South
Las Vegas, Nevada 89109
702-731-SAVOY
http://caesarspalace.com
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