It's a well-known fact that Guy Savoy is very hands-on when it comes to training his staff and to ensuring the best results possible. That holds true at his U.S. venture as well. Aiding Franck and Laura from the kitchen is Executive Chef Damien Dulas. Guy Savoy's right-hand man in the kitchen at Restaurant Guy Savoy Paris, and now the Executive Chef of Restaurant Guy Savoy in Las Vegas, he does not disappoint. Diners arrive here expecting the same experience as the Michelin-praised Parisian restaurant, and they certainly get it. Chefs Williams Caussimon and Laurent Soliveres travel between Paris and Vegas to ensure consistency between both locations; they've worked with Guy Savoy for 12 years and 15 years, respectively, so they know better than anyone what he expects. There's no doubt that the entire staff works together like a well-run symphony to provide seamless service and impeccable flavors. The restaurant is even home to a little bit of star power: Winner of the latest season of Top Chef on Bravo networks, Hung Huynh, is a sous chef at Restaurant Guy Savoy. He and his fellow chefs expertly prepare a special tasting menu that includes four courses for $130 or $120 for three courses, without dessert; the tasting menu, which is available in the Bubble Bar, features the same creations that were made in Aspen during the final episode of Top Chef in honor of Hung's victory.

While Restaurant Guy Savoy provides an elegant tasting menu, if you simply don't have the time to sit and enjoy the miraculous culinary creations, you can enjoy a TGV menu. Named after the European bullet train that travels through France at speeds of up to 186 mile per hour, this menu provides you with a sampling of the menu items within a fraction of the time; anticipate spending about 90 minutes if you choose this menu. There's also the a la carte menu; or, if you'd prefer, your server is happy to split items to half portions so that you can create your own personal tasting menu. Now that's service!

Entrees: Colors of Caviar, ($90); Oysters in Ice Gelee (huitres en nage glacee, $40); Mosaic of Milk Fed Poularde, Foie Gras and Celery Root, Black Truffle Juice (mosaique de volaille, foie gras et celeri, jus a la truffe, $55); Potee of Root Vegetables, Poached Egg and Vegetable Jus (potee de legumes oublies, oeuf mollet et jus de legumes, $42); Artichoke and Black Truffle Soup, Toasted Mushroom Brioche and Black Truffle Butter (soupe d'artichaut a la truffe noire, brioche feuilletee aux champignons et truffe, $68); Blue Fin Tuna and Golden Oscetra Caviar (thon et caviar oscietre, $90).