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Caesars Palace Works with Guy Savoy to Open Famed French Chef's Only U.S. Restaurant; Chef Savoy Brings Three Michelin Stars to Crown Resort's Fine Dining Array

LAS VEGAS -- Caesars Palace has reached an agreement with internationally acclaimed, Michelin three-star French Chef Guy Savoy to open his sole U.S. restaurant, which will be open in the Las Vegas casino's new luxury hotel tower in 2005. The announcement was made today by Caesars Palace President Mark Juliano with Chef Savoy.

Savoy's superb cuisine, inviting dining environments, remarkable wine cellar and exquisite service have received a host of awards and accolades. His coveted three Michelin stars are widely recognized as the pinnacle culinary achievement. In 1997, he was honored with a Guy Savoy entry in the Larousse culinary encyclopedia, a universal reference for the culinary arts. In 2000, Savoy received the Legion d' Honneur -- his country's highest honor -- from the French Minister of Agriculture. In 2002, he was voted Chef of the Year by his French peers.

Designed to offer intimate, memorable fine dining, Guy Savoy Caesars Palace will seat approximately 75 people for dinner. It will be located on the tower's second floor, overlooking the classically inspired architecture and statuary of the resort's new five-acre Roman Plaza. Fast-rising at the property's south border, the tower and its culinary crown jewel are scheduled to open in the second half of 2005.

"We are delighted to welcome a chef of this caliber, who commands the respect of prestigious international restaurant critics and who is so personally involved in his restaurants," said Juliano. "Not only will Guy Savoy bring a new dimension of fine dining to Caesars Palace, his arrival also will elevate the culinary movement that has swept Las Vegas."

"One hears so much of Caesars Palace and the renaissance that is underway there," says Savoy. "The opportunity to create a new restaurant in a palace is just too intoxicating."

Dining at Guy Savoy in Paris has been described "a sublime experience" by International Herald Tribune restaurant critic Patricia Wells (October 6, 2000); the Herald Tribune ranked the restaurant No. 3 among the Top Tables in the world (January 17, 2004). In addition to peak ratings in the Gault Millau, Bottin Gourmand, Pudlowski and Lebey guide books, the restaurant also has been ranked among the Top 7 in the world by The London Evening Standard, the London Independent and Le Figaro newspapers. Along with extensive media coverage in France and England, culinary kudos and feature stories about Chef Savoy have run in Spain, Portugal, Holland, Japan, the United States and other international outlets.(a)

"Guy has the magic that distinguishes only a few of the world's chefs," said Juliano. "Dining in a Guy Savoy restaurant is worth buying an airline ticket."

Savoy was born in 1953, in Bourgoin-Jallieu, near Lyon. There, his mother ran the area cafe, and his father was a municipal gardener. He grew up in a region where average families routinely ate the artisanal culinary products that distinguish today's greatest restaurants.

"When I was a child, I immersed myself in gourmand sensations, and I have built my life as a chef upon them," writes Savoy in his recently released second cookbook, Guy Savoy: Simple French Recipes for the Home Cook (Stewart, Tabori & Chang, New York).

His connection with farmers, ranchers, fishermen and other providers is celebrated in the 1999 Jean-Paul Jaud film about Savoy and his suppliers, "Four Seasons to Feast."

Savoy's professional journey brought him into the realm of a Who's Who in great cuisine. He apprenticed with the Troisgros brothers. Afterward, he rose to prominence while working in Michelin-rated restaurants - at Lasserre, in Paris; The Golden Lion, near Geneva; and The Oasis, on the French Riviera - before taking the helm as head chef at Barriere de Clichy, Paris, in 1977. In 1980, he opened his own restaurant, Guy Savoy, on the Rue Duret in Paris, winning his first Michelin star only one year later. In 1987, he moved the restaurant to its current location, just a few steps from the Arc de Triomphe. Savoy has three other dining establishments in the City of Light: Les Bouquinistes, on the Left Bank, which is run by his son Franck Savoy; La Butte Chaillot and Atelier Maitre Albert. On August 24, he will open a fourth Paris restaurant, Le Chiberta, near the Champs Elysees.

Frequent holiday and vacation periods in France will enable Chef Savoy to travel to Caesars Palace when his Paris restaurants are closed; these holidays often correspond with peak visitor demand in Las Vegas.

The consummate mentor, Savoy was described by one reviewer as a "one-man cooking school." He thoroughly trains all of his management, service and culinary staff "a la Savoy." The result is a deep team of professionals who ensure that every guest recognizes the hand of the master at work.

"Each dish placed before the guest is only there thanks to a series of beautifully rehearsed and synchronized movements passed down from one generation to another," said Savoy. "The dish may originate from anything, be it a sensation, a memory or a chance meeting. It takes shape through a series of stages designed to elicit an emotion."

About Caesars Entertainment

Caesars Palace is a Caesars Entertainment resort. Caesars Entertainment, Inc. (NYSE:CZR) is one of the world's leading gaming companies. With $4.5 billion in annual net revenue, 28 properties on four continents, 26,000 hotel rooms, nearly two million square feet of casino space and 52,000 employees, the Caesars portfolio is among the strongest in the industry. Caesars casino resorts operate under the Caesars, Bally's, Flamingo, Grand Casinos, Hilton and Paris brand names. The company has its corporate headquarters in Las Vegas.

(a) Media Reference - Recent kudos for Guy Savoy in non-English publications outside France:

Spain: La Nueva Espania (December 2003), Gambero Rosso (March 2004)

Holland : De Telegraaf (June 2004)

Portugal: Sabado (2004), 24 Horas (2004), Independant (2004)

Japan : Shincho (February 2004), Nikkei Marketing Journal Tokyo (February 2004),

Monthly Senmon Repori (December 2003)

United States - Wine Spectator (February 2004)

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