Guy Savoy's Krug Chef's Table starts at $1,500 before the wine pairing

LAS VEGAS — A dinner for two can reach US$4,200 at Restaurant Guy Savoy before tax and gratuity. That is the arithmetic of the Krug Chef's Table at Caesars Palace: US$1,500 per person for the experience, with another US$600 each for the optional premium wine pairing. The size of the bill is striking. The small size of the table explains more about the proposition.

The restaurant's booking description specifies one seating per night for groups of two to six. It promises a chef discussion before dinner and a menu adapted to the group's preferences and dietary allergies. Although the experience title says ten courses, the detailed description says nine to ten. The accurate way to sell the story is therefore a tailored tasting sequence, not an inflexible promise about the number of plates.

A glass of tête de cuvée Champagne is included in the base experience. The US$600 pairing is an addition, not an alternative total price, and the base listing excludes taxes, gratuity and additional drinks. The Krug name should not lead readers to assume they are buying an unlimited Champagne dinner. The actual bottles, pour sizes and sequence need confirmation for the chosen date.

There is an important distinction between this table and a regular reservation at Guy Savoy. The restaurant also offers à la carte dining and other tasting formats. On the house menu effective November 5, 2026, its signature artichoke and black truffle soup is US$100, Colors of Caviar is US$120 and Japanese A5 Wagyu is US$290. Those prices help locate the restaurant's ambitions, but they are not a shopping list of dishes guaranteed at the Krug table.

The soup is the clearest thread connecting the Las Vegas address to Savoy's wider cooking. Caesars describes it with toasted mushroom brioche and black truffle butter, a signature that gives diners something more specific to anticipate than a procession of interchangeable luxury ingredients. The Las Vegas restaurant opened in 2006; executive chef Nicolas Costagliola has led its kitchen since 2019. It received one Michelin star in the 2026 Southwest guide. Older two-star descriptions should be read in their historical context.

There is another expensive experience on the calendar, but it should not be confused with this one. The restaurant lists a chef-hosted Symphony menu for November 18-21, 2026, with separate pricing and inclusions. Its photograph with Guy Savoy, signed book and kitchen tour belong to that dated offer. They should not migrate into a description of the Krug Chef's Table merely because both involve the same restaurant.

Booking requires care beyond finding a convenient evening. The Krug listing says reservations cannot be moved to another date and describes a nonrefundable US$150-per-person charge if a date change requires cancellation. That experience-specific language deserves attention before payment; the restaurant's general cancellation summary is not a safe substitute. No live seat inventory has been established for this report.

This is a small-group occasion for people who value direct interaction with a kitchen enough to pay heavily for it. For a couple, the base US$3,000 already buys an unusually consequential dinner. We would add the US$1,200 pairing only after seeing what it contains and deciding that the wines matter as much as the menu. Spending more is easy; making the evening fit the people at the table takes the useful questions. Our assessment is based on published terms and menus, not a firsthand meal.