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In 2006, at the height of the dining revolution in Las Vegas, there was an influx of French chefs to the Strip. Guy Savoy, who was a star in Paris, was recruited by the president of Caesars Palace based on one dish: the artichoke black truffle soup. Once you’ve tasted it yourself, you can understand why someone would use their executive powers to bring the person responsible for it to another country. The soup, and Savoy’s other signature dishes, are far from the ultra-modern, deconstructed dishes that come from other French chefs in town. Rather this is French fare elevated to its most elegant form. Colors of Caviar is a shot-glass parfait of expensive roe in layers of black and green, topped tableside with white vinaigrette sabayon. Feeling extra fancy? There’s a prix fixe menu that revolves just around caviar and the many ways the French have mastered the delicacy. In the fall, during white truffle season, the restaurant gets some of the biggest specimens and creates an entire menu around the expensive tuber—but the best dish in that series is a simple risotto topped with a few delicate shavings of the truffle. These dishes, along with a roaming bread cart (to pair bread with each course, naturally) and dessert cart (the chocolate mousse is Savoy’s own grandmother’s recipe) are ideal introductions for those who want to leap into fine French dining, without being completely lost.