PLACID, calm, the barest hint of a smile playing on his lips, Guy Savoy watched as a waiter placed a small plate that held a simply sautéed Santa Barbara spot prawn on the table before him. He looked around, checking to see whether the rest of us at the table were enjoying ourselves, had everything we needed. Then he picked up his knife and fork and cut into the prawn, looking closely, paying particular attention to the texture. He tasted it. A slight nod of the head told the two chefs standing tableside that it was good.

Savoy, one of the most critically acclaimed Michelin three-star chefs in Paris, was conducting a training lunch at Restaurant Guy Savoy (pronounced Ghee Sah-vwah) Las Vegas, which opens tonight at Caesars Palace. It was the tail end of the lunch session, at which waiters rehearsed, at tables filled with Caesars Palace employees — some in sleek corporate attire, some wearing name badges — the proper way to serve Savoy's signature oyster in ice gelée, how to present the artichoke and black truffle soup, where to place the purse stool, how to explain the menu.

Find out more about Guy Savoy's new restaurant in Las Vegas at http://www.latimes.com/features/food/la-fo-savoy17may17,1,12763.story?track=crosspromo&coll=la-headlines-food&ctrack=1&cset=true.