Guy Savoy's only US outpost arrived at Caesars Palace in 2006 as a faithful extension of the three-Michelin-star Paris flagship, and chef de cuisine Damien Dulas has held it at Forbes Five-Star for fourteen consecutive years and AAA Five Diamond since 2008. The Krug Chef's Table is the program's editorial signature — a separate room where every course is paired with Champagne under a protocol unique to Vegas. Patrick Jouin's architecture treats dining as built form: open-kitchen sightlines, a blue-and-gold palette, Strip views through floor-to-ceiling glass. For the most credentialed French tasting menu in Las Vegas outside the Robuchon room.