Guy Savoy

Guy Savoy is a French chef,Guy Savoy was born on 24 July 1953 in Nevers. He is the Head Chef and owner of the eponymous Guy Savoy restaurant in Paris and sister restaurant in Las Vegas, both of which have gained Michelin stars. Flagship restaurants Restaurant Rôtisserie Atelier Maitre Albert – 5th arrondissement of Paris Restaurant Les Bouquinistes – 6th arrondissement Restaurant Le Chiberta – 8th arrondissement http://www.guysavoy.com/
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It is dangerous to make a conclusion like that based on one example.  Just as it was foolish of me to judge all of Vegas only by what little I knew of casinos and gambling.  Attendance at great restaurants is growing throughout the world.  You must put aside your prejudices to evaluate these things.  Even in Dubai you can now eat in some of the best restaurants in the world.  And here at Caesars, we have been pleasantly surprised that (after being open only a few weeks)

Guy Savoy Executive Chef at Guy Savoy Restaurant in Caesars Palace

Chateau d’Yquem 1996

Chateau d’Yquem 1996

Langoustine carpaccio in cold steam

Langoustine carpaccio in cold steam

Guy-Savoy-artichoke-soup-with-parmesan-and-truffles-photo-Meg-Zimbeck

Stop drooling on your laptop and make a truffle dish of your own, using this recipe for Guy Savoy's Artichoke Soup with Parmesan and Truffles.

guy savoy

guy savoy

Brie White Truffle

FitNesse is a great tool for collaboration and testing, and has many nice features that will help us work more efficiently and produce better

Fingerline Potato “Rocks,” Caviar, Smoked Sabayon Paired with Rolly Gassman Pinot Gris 2004

Fingerline Potato “Rocks,” Caviar, Smoked Sabayon Paired with Rolly Gassman Pinot Gris 2004

guy savoy amuse bouc  GUY SAVOY: Seasonal Truffle Tasting Menu, Las Vegas – Memorable Birthday Dinner at the Chef’s Table

guy savoy amuse bouc GUY SAVOY: Seasonal Truffle Tasting Menu, Las Vegas – Memorable Birthday Dinner at the Chef’s Table

Squab two ways (roasted and cooked en papillotte) with morels and fava beans

Squab two ways (roasted and cooked en papillotte) with morels and fava beans

Cod with licorice foam

Cod with licorice foam

Colors of Caviar, ($90); Oysters in Ice Gelee (huitres en nage glacee, $40); Mosaic of Milk Fed Poularde, Foie Gras and Celery Root, Black Truffle Juice (mosaique de volaille, foie gras et celeri, jus a la truffe, $55); Potee of Root Vegetables, Poached Egg and Vegetable Jus (potee de legumes oublies, oeuf mollet et jus de legumes, $42); Artichoke and Black Truffle Soup, Toasted Mushroom Brioche and Black Truffle Butter (soupe d'artichaut a la truffe noire,

Meet Chef Guy Savoy and experience fine French dining with Travels in Taste.

Poached Guinea Hen, Fall Vegetables with White Truffles

Poached Guinea Hen, Fall Vegetables with White Truffles

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