When Restaurant Guy Savoy opened his restaurant at Caesars Palace in 2006, it was intended as a true twin of his Paris flagship, not an American reinterpretation. The dining room mirrors the original’s quiet formality, and the kitchen follows the same methods down to the last gram of butter. Although the Michelin Guide no longer reviews Las Vegas restaurants, the Paris restaurant continues to hold two Michelin stars; the Caesars Palace location upholds that same rigor, a reflection of a chef whose name has long been synonymous with French culinary precision.

This dedication to mirroring the original extends beyond decor. Guy Savoy is widely regarded as one of France’s great modern chefs, known for dishes that balance classical technique and subtlety rather than excess. Born in Nevers and trained under the legendary Troisgros brothers, he opened his eponymous restaurant in Paris in 1980. His cooking emphasizes purity of flavor, and his kitchens — whether in Paris or Las Vegas — run with the same discipline.

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That discipline extends to something as seemingly simple as bread.

“When we opened the location in Las Vegas, we offered the bread cart as we still do today,” says Savoy. “We used to do a bread pairing with each course. However, even if guests rave about our bread cart, we noticed that they were getting full before the end of their meal, so we stopped doing a bread pairing.” But the cart remained and has become a signature of the restaurant’s service.

The bread service at Restaurant Guy Savoy is choreographed with precision. A tiered cart stacked with warm loaves, all freshly finished in-house, arrives at each table. A server slices portions — the warm crust cracks beneath the knife, and the interior steams faintly. The presentation emphasizes that this is not an afterthought, but the overture to the meal.

The process behind the bread service is as carefully orchestrated as any course on the menu.

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“Our baker delivers the bread at 4 p.m. 75% cooked,” says Savoy. “We finish baking it right before we open the restaurant and do another batch at 7 p.m. to ensure we serve our guests the best bread possible.”

The loaves — baguettes, sourdough, and rich brioche — arrive at the table accompanied by a mound of butter sculpted into a pyramid, meticulously carved and shaped tableside.

“The butter used to be in a glass container,” he says. “We decided to create this pyramid of butter and carve it tableside to create additional interaction with our guests.”

That butter is Tornand Savoy has used it for nearly his entire career. “We always use the best that the world has to offer, and Échiré butter falls into that category,” he says. “The fat content is very important; this butter has 82% butter fat and gives a creaminess like no other.”

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Restaurant Guy Savoy in Las Vegas goes through roughly 25 pounds of it each week. The Paris restaurant uses even : 26 pounds weekly in the kitchen, and 66 pounds for puff pastry and brioche.

Savoy has been cooking with Échiré for 45 years, and his devotion to it is rooted in both taste and heritage. Produced in the village of Échiré in western France since 1894, the butter holds the Charentes-Poitou Protected Designation of Origin (PDO) designation. Its production process is exacting: The cream, sourced from nearby farms, is cultured with lactic ferments and matured for at least 18 hours at temperatures between 7°C and 18°C — four hours longer than required by PDO standards. That step, Savoy notes, is what develops its “grassy taste” and hints of hazelnuts.

After maturation, the cream is churned in traditional wooden barrels for about two hours, then hand-worked into a smooth, pliant texture that defines Échiré’s character.

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“The richness of this particular butter is essential for the taste when cooking,” says Savoy. “A regular butter will not add the touch of creaminess we desire.”

It also has technical advantages: “When cooking, the creamier the butter is, the higher the melting point will be,” he says, a small but significant detail when you’re working at his level.

Through a variety of uses and applications, the butter is an important thread that carries through the menu. “Guests have the opportunity to taste it as soon as they arrive at the restaurant,” says Savoy. “Another example — our truffle butter, delicately spread on truffle brioches — is the perfect accompaniment to our signature dish: the artichoke soup with black truffles.”

For Savoy, the details aren’t embellishments. They’re the framework of his cooking philosophy. The bread and butter service at Restaurant Guy Savoy may appear simple, but it represents everything the chef’s name stands for: precision, consistency, and a belief that excellence starts long before the first course ever arrives.

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