One of chef Guy Savoy’s signature dishes, this warming and hearty soup is rich, silky and earthy. The accompanying toasted brioche is flaky, and with a smear of black truffle butter, is meant to be dipped into the soup. The icing on the cake, however, is the fresh black truffle and Parmesan that is shaved onto the soup, adding a heady aroma to this decadent dish.
Best of the City 2017
Our eighth annual celebration of all things Las Vegas, from the best casino comebacks to irresistible pot products