A single table at the restaurant, overlooking the kitchen and seating two to six people, is reserved for guests wanting to savor dishes from a special menu and Champagne pairings.
When Guy Savoy is in Las Vegas, he oversees the dining experience, which is limited to one seating per evening. Otherwise, he and Olivier Krug, the sixth generation director of Krug Champagnes, walk patrons through the experience using a customized iPad app.
The price varies, depending on how indulgent diners want to be. The basic menu, which includes glasses of Krug Champagne at the beginning and end of the meal, costs $500 a person.
Guests can choose as many as 13 courses. Savoy relies on seasonal availability of fresh ingredients, but a representative menu includes such offerings as a concasse of oysters with seaweed and lemon granite, sesame seed and tarragon-crusted Japanese Wagyu beef and the chef’s signature artichoke and black truffle soup.