In 2009, one of my most intense eating weekends involved a Pac Man like tour of Caesars Palace, including a luxurious stop at the Bubble Bar at Restaurant Guy Savoy, one of the highest of high end restaurants in Las Vegas. About 18 months later, Caesars Entertainment Inc. hosted me as part of a group trip that united bloggers from across the country. It was fortuitous, to be sure, and one of the highlights was a second trip to Restaurant Guy Savoy, only this time, we bypassed the Bubble Bar and continued to the Krug Room.

Krug Room is normally available as a private dining room for 30 people or as a place where a minimum of six people are treated to a seven course menu, each paired with a different Krug champagne. Sommelier Phil Park was on hand to pour and to answer Champagne-related questions.

Before we settled into the Krug Room, General Manager Alain Alpe led us to the kitchen. He’s been at Guy Savoy since day one and upgraded from Captain after Caesars promoted Franck Savoy. In fact, every single front-of-house person has been on board since day one.

Chef Hugo Coudurier took a break from service to get a good whiff of the aromatic one-pound white truffle. He pairs the prized fungus with pumpkin soup, risotto, scallops and guinea hen, when it’s in season.

We each received pieces of tiny toast, speared with foie gras and black truffle shavings. The toasts were as wide as a thumbnail, but with much more give.

They also dispensed dual squares of Parmesan waffle, a savory twist on a Belgian classic.

Our behind-the-scenes look at the dessert cart factored into our plans later in the night.

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