Vegas is known for many things, but above all, for this food nerd, it is a mecca for those of us who enjoy tailored fine dining experiences. For the last 9 years this element has been celebrated by the curators of the biggest foodie extravaganzas on the planet hosted by Bon Appetit Magazine “Vegas Uncork’d.”
Once a year, the famed resorts of Las Vegas have assembled an unparalleled collection of celebrity chefs, master sommeliers and the most cutting-edge mixologists in the nation to pay homage to their skill, cuisine, and fans at this exclusive, elaborate event that goes above and beyond any food experience currently in existence.
Each year, there is a Master Series hosted by Bon Appetite which highlights specific chefs or spirits. I was pleasantly surprised to learn that on Saturday for brunch, we would be treated to the French delicacies and country fare from the famed Parisian Chef Guy Savoy. Each dish was delicately paired with tantalizing bubbles from one of the most infamous Champagne houses: Krug making this meal the highlight of my trip and redefining my definition of “afternoon delight.”
Brunch was held at “Guy Savoy” nestled in the heart of Caesar’s Palace. This sister location to Guy’s Parisian flagship has earned him two additional Michelin stars, the AAA Five Diamond Award, the Forbes Five Star Award, and the Wine Spectator Grand Award. Guy Savoy specializes in Nouvelle Cuisine which is characterized by lighter, more delicate dishes with an increased emphasis on presentation.
First on the menu was “Colors of Caviar” paired with Krug Grande Cuvee. This decadent multilayered, multi-textured creation of caviar vinaigrette, caviar crème fraîche, golden Ossetra caviar, haricot vert purée, and hot egg sabayon was both fascinating and delicious.
The interaction of textures, tastes, and temperatures leaves each bite yielding a different flavor progression than the one before. Most notable is the delicate balance created with the dichotomy of the salty roe against the creamy, eggy sabayon. The golden amber King Grande Cuvee paired perfectly providing the perfect palate of crisp acidity with hints of honey and pear.
Next on the list was Mushroom Brioche & Black Truffle Butternext. We were delighted by a soup of Artichoke and Black Truffle accompanied by a Toasted Mushroom Brioche adorned with Black Truffle Butter. Ooo la la! Magnifique! Now I must confess I am fully biased. I have a passionate love affair with anything and everything truffle. The sensuous flavor is one of my all time guilty pleasures. Despite my bias, I have to say that this dish was so welcoming and warm. It transported me to the cobbled streets of Toulouse reminding me of the smell of the french country side and ideals of a slower way of life It was balanced out nicely with the Krug Vintage 2000, a rustic champagne which mirrored the flavors of the toasted brioche with hints of caramel.
Now, for my favorite Krug offering of the day, pictured above you’ll find The Krug Rose. This complex reserve wine flew my palate into a new dimension so unexpected and delightful that it was all I could do to not ask the generous sommelier if I could possibly have just a touch more! Vibrant acidity, full raspberry and plum, but grounded with hints of spice, and a touch of what seemed to be chocolate or espresso. It was decadent.
This gem of a wine accompanied a hearty dish of Guinea Hen, Langoustine, Basmati Rice, & Baby Carrots which left us full and satisfied.
Brunch ended with a Rhubarb Krug Dessert, light airy mousse with a delicious reduction and Krug Vintage 2003, honey, pear, peach and a complex smoky mineral that danced on the tongue. The perfect end to a perfect meal. I think it is safe to say I will be a frequent fan of all things Guy Savoy. And please, if anyone is opening a bottle of Krug Rose, do not forget to extend an invite to your favorite Destination Luxury foodie!
Adhrucia Apana is a Producer and Television Host. As a Producer she currently focuses on Finance and Development for film/television and is a Contributing Producer with The Film House (www.filmhouseny.com). As a Television Host Adhrucia has conducted interviews with authors, activists, and personalities ranging from Patch Adams to Walk the Moon and is a signed talent with Wilhelmina in Los Angeles. Her past roles include working for FOX as a Special Events Correspondent and Hosting/Producing a viral cooking series Noshable Notes highlighting various top Chefs in the Midwest region.
With a varied background in brand innovation, food and wine (she is a second level sommelier), and finance, Adhrucia brings her past life experiences and relationships to the table in her writing joining us as a Contributing Editor for Lifestyle and Entertainment. She hopes to entertain us with her unique perspective and the profiles and stories of the talented friends and colleagues she has met along the way. A dedicated philanthropist and supporter of The Arts, Adhrucia spends her spare time volunteering with Cystic Fibrosis Foundation of America and Ellevate Women’s Network and is a past young professional board member/volunteer to two of the oldest classical institutions in the United States: The Cincinnati Symphony and Cincinnati Opera.
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