Guy Savoy

savoy

 

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Three-Star Michelin chef Guy Savoy shows us that class, elegance and the best foods in the world can be found in Las Vegas. Guy whisks us away to the Nevada desert where we visit a hydroponic farm. With local ingredients we recreate three of his signature plates in his famed restaurant: an appetizer of Colors of Caviar as well as the main course, Bar en Écailles Grilles aux Épices Douces: Crispy Sea Bass with Delicate Herbs. For dessert, Guy puts a new spin on the classic Rice Pudding.

 

RECIPES

Please let us know which recipe of this Chef you would like to watch on our website!!!
Thank you…

 

 

 

 

 

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  1. Reply
    Taran
    October 15, 2011 at 12:15 p10

    What a joy to find such clear thinking. Thanks for psonitg!

  2. Reply
    Carmen Contreras
    October 16, 2011 at 12:15 p10

    I loved todays recipes. It was for sunday, Oct. 16, 2011.

  4. Reply
    Puttaswamy Kumar
    October 29, 2011 at 12:15 p10

    Great episode!!!!!!!!!!
    enjoyed the show
    classisc act

  5. Reply
    patrice gallien
    November 5, 2011 at 12:15 p11

    love cooking

  6. Reply
    liliana mancini
    November 11, 2011 at 12:15 p11

    What a great show!!I wish you where on more often!! I work 6 days, but today was my lucky day I put PBC tv and there you where I caught only the last fifteen min. what a find!!Where have you been hiding????Lets see you MORE!!!!! thank you

  7. Reply
    dasnack noblefranca
    December 7, 2011 at 12:15 p12

    i love ur episode..every week i watch it.

  8. Reply
    Chef Sigi Osicki
    December 25, 2011 at 12:15 p12

    Love your work thanks

  9. Reply
    Miss Pissamai Sae Tang
    December 31, 2011 at 12:15 p12

    I am your big fan and thank you very much to you all, Chef Guy Savoy, with warmth Happy New Year to you and all of your team.

    Yours Sincerely,
    Pissamai Sae Tang

  10. Reply
    онлайн интернет сказка
    February 1, 2012 at 12:15 p02

    My brother recommended I would possibly like this website. He used to be entirely right. This put up actually made my day. You can not imagine simply how so much time I had spent for this information! Thank you!

  11. Reply
    Cynthia Rita Gerard
    February 9, 2012 at 12:15 p02

    There is nowhere on earth that cuisine surpases scrumptious as can be found at Guy Savoy! Thank You So Very Much ;~}

    • Reply
      admin
      February 16, 2012 at 12:15 p02

      Hi Cynthia,
      The episode with Guy Savoy was great, just to let u know you can now purchase your favorite episode or the whole season….

  12. Reply
    Alecsandra
    February 11, 2012 at 12:15 p02

    I love all your shows, Ashley – the one with Guy Savoy was exquisite Yes, cooking is “magic” (I love to cook) and Guy is a genius. Thank you for the recipes. I would really like to try the Colors of Caviar.

    • Reply
      admin
      February 16, 2012 at 12:15 p02

      Hi Alecsandra,
      I am glad you are enjoying Cuisine Culture, just to let you know you can now purchase your favorite episode at the whole season…

  13. Reply
    mike liquori
    February 17, 2012 at 12:15 p02

    feb. 19/12
    enjoy your cooking show very much. thanks.

  14. Reply
    Joan Anderson
    February 18, 2012 at 12:15 p02

    Beautiful presentation, enjoyed the TV show.

  15. Reply
    Sheba Wampler
    February 23, 2012 at 12:15 p02

    Enjoyed looking through this, very good stuff, thanks .

  16. Reply
    angela
    April 2, 2012 at 12:15 p04

    cannot wait to cook the rice pudding…my grandson loves it….

  17. Reply
    teresa
    June 25, 2012 at 12:15 p06

    i like of recipe “vanilla rice pudin
    thank

  18. Reply
    Catherine Harper
    June 26, 2012 at 12:15 p06

    I watched Guy Savoy’s episode on Public Television very late at night into the wee morning hours on June 23, 2012. It was magnificent!

  19. Reply
    Mrs. Jacoba Arnstein
    June 29, 2012 at 12:15 p06

    Mr. Savoy,
    Thank you so much for the recipes, love them all especially the “colors of caviar”……
    Mrs. J. Arnstein,
    Goldens Bridge, NY

  20. Reply
    LINDA
    June 30, 2012 at 12:15 p06

    Really enjoy the shows. It’s nice to have upscale recipies with such detail and the presentation is great. I cannot wait to make Guy Savoy’s rice pudding..only trouble is with the list of ingredients…milk and cream are not measured in gm..this is for solid weights..I called the number listed and spoke to a gentlman called Jann. He calculated a rough conversion for me. Would it be possible to amend the recipe to US measure…Thanks, and keep cooking…

  21. Reply
    Eliot Martone
    July 1, 2012 at 12:15 p07

    Great new show, we watched on WLIW Create. Very easy to follow and appreciate both the food/ingredients and the actual recipe. Bravo!!!

  22. Reply
    Christopher Lim
    July 7, 2012 at 12:15 p07

    I’d like to have the receipe to Crispy Sea Bass please.

    Thanks,
    Chris

  23. Reply
    iris
    July 29, 2012 at 12:15 p07

    Please bring us new episodes

  24. Reply
    Phillip Greer
    August 2, 2012 at 12:15 p08

    I would like to know about the vanilla beans that go into the rice pudding.Are the three beans whole or are they cut in half?

  25. Reply
    Rebecca
    September 1, 2012 at 12:15 p09

    I watched CuisineCulture today for the first time and loved the show! What a fantastic show and the food looks fabulous. I am going to try the sea bass and the rice pudding for sure. I plan to watch the show regularly, but was so inspired, I found myself wanting to come to Vegas to try such wonderful food! Thanks so much for sharing!

  26. Reply
    Tracy Bardon
    September 5, 2012 at 12:15 p09

    Recipe please for:
    Crispy Sea Bass
    Vanilla Rice Pudding

    I really enjoyed the program. Very professional, elegant, art on a plate!