L'Atelier de Joel Robuchon

My wife and I visited Las Vegas every June for the past twenty years to attend a trade show.  In the earlier years when we were younger, our biggest excitement in town was to walk tirelessly to see the new hotels and casinos that seemed to pop up every year.  The new one always tried to out-do the existing ones – new architecture theme, new outdoor attractions, better public space, better food service, more exciting stage shows and so on.   We have hit every extravagant production shows, tried all the sumptuous buffets that’s uniquely Las Vegas.  Lately however, may be because we are not as energetic or we have seen this and done that, we don’t do much of the hotel/show hopping anymore.  Instead, finding the time and mood for a nice dinner at a fine restaurant among the numerous in Las Vegas becomes more appealing to us.  We have enjoyed this mode of “good life” for several years now.

With many renowned restaurateurs opening up shops here, dining options in Las Vegas have been transformed from the only choices of $4.99 buffet and steak dinners of 30 years ago to today’s dining scene that easily compares to San Francisco or Chicago.  Finding an upscale place to eat, near where we happened to stay, in town is our most eagerly anticipated annual activity.

This year, we decided to try L’Atelier de Joel Robuchon by the much-raved “Chef of the Century” Joel Robuchon.

L’Atelier is located inside the MGM Hotel and Casino right next to Robuchon’s Michelin 3-star Joel Robuchon.

The price for a luxurious dining experience at L’Atelier is by no means for one on a strict budget; but it may feel only a pocket change if compare to that of the next door.  In fact, I appreciated the L’Atelier’s concept of an open kitchen where diners sit at the bar counter that lines the kitchen looking at food being prepared.  The kitchen prepares food for both diners at Joel Robuchon and L’Atelier.

Watching dishes being “meticulously” prepared in front of us, the surprises of artistry, the tension of anticipation, really enhanced greatly our dining experience here. Every chef took great care of treating every dish like a work of art – colors of ingredient were pleasantly balanced, every ingredient was artfully arranged, garnishes were carefully placed (some with tweezers).  Every finished “work” then had to be inspected by the floor supervisor before presented it to us.

For this evening we decided to order the nine-course Taste Menu, so we could sample most of  the Robuchon’s signature dishes. 

We were very pleased with our choice!  Instead of descibing each dish by words, I think a picture of each dish serves to preserve the beautiful memory of this dining experience better. 
  

The bread basket.  The soft facaccia was so good that my wife asked for second!

L'AMUSE-BOUCHE: Avocado and cilanto flavored grapefruit gelee

LES TOMATES: Heirloom tomato salad, basil oil and fleur de sel
This simple dish is amazing!

LA SAINT-JACQUES: Sea scallop cooked in the shell with chive oil
My wife proclaimed that the scallop was the best she ever had.

LE CRABE ROYAL:  King crab a la plancha, vegetables with lemongrass oil



L'ASPERGE: Green asparagus kebab with quail egg"mirrow", morels and lberico ham



LA SOLE: Sole filet and baby leeks, buttery shellfish sauce with lime and ginger



LA CAILLE: Foie gras stuffed free-range quail with mashed potatoes
Probably the most famous signature Robuchon dish. And it didn't disappoint.



L"AGNEAU: Lamb shoulder confit, with Mash potatos
My wife chose this as her main course, and again, she said the lamb was the best she ever tasted.



LA FRAISE: Mascarpone panna cotta topped with fresh strawberries, balsamic ice cream
It's so beautiful! You almost hate to ear it.



LA MURE: Blackberry compote with spice cake, rhubarb sorbet