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Insider's Las Vegas: Best Bets: Sparkle and Shine

Jenn Garbee

When a Michelin three-star French chef and a venerable Champagne house collaborate, you would expect the result to be sublime. The recently opened Krug Room at Restaurant Guy Savoy in the Caesars Palace Las Vegas Hotel and Casino does not disappoint in its marriage of these Gallic classics.

An evening at the Krug Room begins on the restaurant’s patio, which overlooks the Eiffel Tower at the Paris Las Vegas hotel—an amusing view considering chef Savoy’s flagship establishment is in Paris. A parade of bouchées—perhaps lobster with herb gelée, thimble-size sliders on Parmesan brioche, and mini foie gras club sandwiches—follows. These seemingly disparate tastes marry beautifully with the Krug Grande Cuvée, which is typically blended from as many as 50 wines from three grape varieties.

The meal continues in the private tasting room, one of five Krug-sponsored fine-dining spaces worldwide. Many of the seasonal dishes served during the six-course, $750-per-person dinner (six people minimum, 34 people maximum) are from Savoy’s Paris menu. Sommelier Phil Park pairs the "colors of caviar" dish—silky layers of caviar, haricot vert, and grey-sea-salt sabayon—with Krug’s bright, fruit-forward 1995 vintage. The depth of the 1988 vintage stands up well to a black-truffle-and-artichoke soup that is served with a toasted mushroom brioche and black-truffle butter.

Completing the experience are a dozen or so whimsical mignardises, which may include a velvety dark-chocolate mousse, praline-rose rice pudding, and fennel macaroons. But it is the desserts’ floral complement—the Krug Rosé—that provides an apposite conclusion to an evening in the Krug Room.

The Krug Room at Restaurant Guy Savoy, 702.731.7286, www.caesarspalace.com

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