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 Ecailles Grilles aux Epices Douces: Crispy Sea Bass with Delicate Herbs. For dessert, Guy puts a new spin on the classic Rice Pudding.
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Episode #101 / Length: 27 minutes