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Try This aT home For gourmands Ian staller and tracI grossman, dInIng at Guy Savoy Is an Indulgent pleasure. learnIng how the magIc happens makes It even more so. by andrea bennett photography by heather gill clockwise from top: Executive Chef Mathieu Chartron helps Traci Grossman put on her apron as Ian Staller looks on; mallard duck breast with glazed vegetables; Staller and Grossman plating their dishes like pros. The two Michelin – starred Restaurant Guy Savoy doesn't so much attract diners as it draws pilgrims, lured by legendary tales or memories of extrava- gant meals at Guy Savoy in Paris. The staff here perhaps approaches the experience with a bit less gravitas; arguably, this can't be avoided in a French restaurant with a view of a facsimile of the Eiffel Tower (not visible at the Rue Troyon location). Here, Savoy has managed to merge the religios- ity of haute cuisine with the wit of a true modernist. He added an "Innovation Menu" (think langous- tine tartare with carrot "petals," quail with smoked sabayon) to his repertoire of classics last year. And this year the Champagne room was transformed into a less precious Cognac Lounge to showcase the collection of rare high-end spirits. Despite the infu- sion of light and fun, guests won't forget that some dishes, such as his artichoke and black truff le soup, belong to the pantheon of culinary masterpieces. Consider i ng t he wonder w it h wh ich d i ners approach a meal at Restaurant Guy Savoy, actually invading the kitchen was unthinkable (unless you were dining at the kitchen's six-person Krug table). That is, unt il Execut ive Chef Mat hieu Cha r t ron began offering cooking classes this year, Wednesday through Sunday from 11 a m to 2 pm. A maximum of six people can tie on their aprons and take two courses with the chef, with a break at the Krug table to try their creation, paired with a wine from the sommelier. We invited a couple that knows a thing or two about fine dining—Ian Staller, executive vice president and general manager of Southern Wine and Spirits, and wife Traci Grossman, a physician in private practice, who dine out nearly every night of the week—to roll up their sleeves and see how the magic gets made. On the menu: chestnut and celery soup and duck breast, carrot and button mushrooms with carrot purée. The chef guides Grossman and Staller through preparing the soup, thinly slicing and sautéing the reserved chestnuts to make a crispy garnish, and creating a vibrant green chive oil. Which of you is the cook in the family? Ian Staller: I love to cook. I used to cook all the time, but I just don't have the time now. Traci Grossman: When we were first dating, I wanted to make him something special, and osso buco is his favorite dish. So I made this osso buco for him. Two weeks later, we were at a restaurant and he ordered osso buco because he "hadn't had it in ages." Never again. IS: It's true that I had no idea what I'd been eating. TG: But Ian is funny. He'll eat whatever's in the refrigerator, right from the Tupperware. IS: Right, but with a nice bottle of Contessa. Chef, what kinds of dishes do you teach cOnTinued On paGe 92 90 vegasmagazine.com taste On the town