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Why Restaurant Guy Savoy Is on Our Top 50 French Outside France

Restaurant Guy Savoy, under Guy Savoy's direction, is ranked #15 on our Top 50 French Restaurants Outside France. The regional French register: Classical French (Auvergne lineage).

The classical technique: Classical French haute cuisine. The signature dish: Artichoke and black truffle soup, the colors of caviar, langoustine carpaccio.

The sauce program: Sauce vin jaune, beurre blanc, the Savoy classical sauce repertoire. The wine program: French only; Burgundy, Bordeaux, Champagne, Loire deep verticals.

The chef pedigree: Savoy trained under Troisgros at Roanne (3 Michelin). The Michelin lineage: Savoy holds three Michelin at Restaurant Guy Savoy Paris (since 2002).

How to Book Restaurant Guy Savoy

The booking lead time: 8 to 12 weeks for prime time. Reserve through OpenTable, Resy, SevenRooms, or the restaurant's own concierge or hotel-based booking portal where applicable; the most decorated French rooms outside France require dedicated planning weeks ahead of the prime weekend window.

Order the regional French signature. The kitchen's strongest expression at Restaurant Guy Savoy is the Artichoke and black truffle soup, paired with a producer from the chef's training region.

The dress code: Jacket required at dinner. The dinner spend: 300 to 500 USD per person at dinner. The kitchen at Restaurant Guy Savoy is rated 10/10 for food and 10/10 for ambience in our editorial scoring.

Why Restaurant Guy Savoy Is Worth the Pilgrimage

"Guy Savoy's American flagship at Caesars Palace. The Strip's most refined classical French haute cuisine; the famous artichoke and black truffle soup, served in the porcelain Bernardaud, with the Bouillabaisse from Marseille."

Our editorial scoring places the food at 10/10, ambience at 10/10, and value at 8/10. The Classical French (Auvergne lineage) register is structural; the chef lineage and the classical French technique produce the dinner that rewards the booking effort.

Address: Caesars Palace, 3570 South Las Vegas Boulevard
Founded: 2006
Chef: Guy Savoy
Regional origin: Classical French (Auvergne lineage)
Classical technique: Classical French haute cuisine
Signature dish: Artichoke and black truffle soup, the colors of caviar, langoustine carpaccio
Sauce program: Sauce vin jaune, beurre blanc, the Savoy classical sauce repertoire
Wine program: French only; Burgundy, Bordeaux, Champagne, Loire deep verticals
Booking lead: 8 to 12 weeks for prime time
Dinner price: 300 to 500 USD per person at dinner
Best for: French Pilgrimage, Anniversary, Closing a Deal, Birthday, Proposal Dinner

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