Mathieu Chartron, executive chef of Restaurant Guy Savoy at Caesars Palace, may be leaving his his position at the end of the year, but that hasn't stopped him seeking new inspiration and adding some new panache to the current menu.
The original Restaurant Guy Savoy restaurant in Paris recently completed a move to a "4,300-square-foot top-floor space" at the Monnaie de Paris — the French mint. Chef Chartron visited this summer and returned with three new dishes, "octopus, radish gelée, smoked eggplant and chipotle purée," "lobster, stuffed rigatoni with carrot purée and corn sabayon" and "grilled Wagyu, glazed haricot vert and pomegranate reduction."
He then turned his attention to the current white truffle season and created a six-course prix fixe menu priced at $430 per person. À la carte options are available for guests not wishing to commit to a total immersion.
The menu begins with "scallops prepared two ways: carpaccio with salsify chestnut pana-cotta and roasted scallop in its own shell." This will be followed by a pumpkin soup, served with poached egg and white truffles. For the third course, alba white truffle risotto, then the main course of "roasted guinea hen, vegetable canon with wild mushrooms and stuffed endives and potato gelée, topped with white truffle shavings." The meal winds down with brie white truffle, quince and apple, plus a Restaurant Guy Savoy dessert staple, Mont Blanc.
Chartron is returning to helm his parents' restaurant in Saint Donat sur L'Herbasse, France.