We had accumulated some $1400 in reward credits between the two of us thanks to the various Caesars promotions over the past year, so we decided to blow the majority of it at Restaurant Guy Savoy. We had the super-duper menu at Joel Robuchon a couple years ago, and that meal took five hours; we decided we weren't up for that much of a commitment, so we went instead for the Signature menu, at a relatively less ridiculous nine courses. We began with two glasses of champagne ($50 each) that were quite tasty as well as a couple of amuse bouches and the bread cart. There was a bacon brioche. Well, duh. Our first course was the Lobster in Cold Steam, with avocado and espelette pepper (we also chose the wine pairing, which I highly recommend). This dish was full of drama, as they poured water on the side of the dish, resulting in the cold steam emanating from the holes in the plate. It was dramatic, but the taste didn't really match the visuals, though it was still tasty. The next course was the "Colors of Caviar"; I can't remember what all the layers were, but they were all composed of caviars in different preparations. This was excellent, but you'd better love caviar, natch. The next course was the Crispy Sea Bass with Delicate Spices, which was delicious, but, again, not life-changing. The next course was a delightful foie-gras with a "bitter infusion": the foie gras was lightly seared and placed in a delicate tea of slightly bitter spices (BTW, the last two wines were amazing pairings; indeed, the wine (along with the bread) might be the best part of the meal). The center of the menu and probably the meal was the famous asparagus and black truffle soup with a toasted mushroom brioche and black truffle butter. I loved this soup, but throughout the meal I couldn't help comparing the meal to the one we had at Joel Robuchon: the chestnut soup we had during that meal created a lasting impression with me, but I don't know that this soup will do the same. It was awfully good though. The next course was probably my favorite, as the American Prime Beef Tenderloin and Paleron "a la Francaise" might be the best beef I've ever had. The sauce was perfectly matched and the beef just as tender as possible. It was really lovely. Next came the cheese course and then a substitute dessert of pineapple variations since we both hate coconut, the standard first dessert. That red spray is a candied hazelnut. Lovely and fanciful. The last course was a richer chocolate fondant with a crunchy praline and chicory cream. It was a lovely dessert. If you cannot tell, this meal didn't transport me, though everything was very good, including the service, which was attentive without being cloying (oh, and they gave us a brioche to go for the next morning; it was delightful). The total cost of the meal was almost exactly $1000. Would I go back there again and spend that kind of money? No. Might I go back and spend that kind of money at Joel Robuchon? Yes. So, if you've done JR, I would recommend doing GS to compare and have a wonderful if not life-changing meal. I might go back to GS for an a la carte meal if I was a big winner.