Thursday, May 6, 2010

Discovery Menu at L'atelier de Joël Robuchon, Las Vegas

Many are drawn to Joël Robuchon because he is 'Chef of the Century', he was further exposed to the mass on some show called "Top Chef" and of course, his talent. I've been drawn to him since I laid eyes on his signature dessert - Le Sucre; a sugar round filled with mousse and/or the chef's seasonal choosing. I am particularly obsessed about the dessert, I think what I love about Le Sucre is the interaction and the beauty. Before the dessert is cracked open it is glossy and seamless like a pearl.

The dessert is no longer served at Joël Robuchon but I hear it could be requested when dining at The Mansion. I will have to wait until I win the lottery or at least spin 1000 credits on the Wheel of Fortune.

I split my dining experience at L'atelier de Joël Robuchon into two blog post, one for the $85 Seasonal Club Menu and the Discovery Menu - the grand tasting at $168 with 8 courses excluding an amuse and coffee service. The restaurant is very flexible as any combination of a la carte items, club or discovery menu is allowed to share and mix at one table.

Menu Decouverte De Saison

L'amuse-bouche
Avocado and cilantro flavored grapefruit gelee
...
Le Crabe Royal
King crab on a turnip disc with a sweet and sour sauce
...
La Saint-Jacques
Sea scallop cooked in the shell with chive oil
...
La Cebette
White onion tart with smoked bacon and asparagus
...
Le Foie Gras
Dover sole filet, baby leek with ginger
...
Le Caille
Foie gras stuffed free-range quail with truffled mashed potatoes
...
La Noisette
Hazelnut dacquoise, glanduja crunch and chocolate ice cream
...
La Passion
Fresh passion fruit in a coconut meringue, Champagne brut
...
Le Cafe
Coffee


L'Atelier de Joël Robuchon, Las Vegas - Bread basket
The bread basket included the house made pain de epi and a cheesy flaky bread. When we inquired about the cheesy round bread another patron was devouring, the server said they ran out, but he personally went over to The Mansion for more. The service at L'atelier de Joël Robuchon was very professional.




L'Atelier de Joël Robuchon - L'amuse boucheThe amuse included a bitter quality to began the meal.











The king crab on a turnip disc was meant to be eaten in one bite. I was trying to be lady like and cut the disc in half without success, I don't know what I was thinking. Me? ladylike?

L'Atelier de Joël Robuchon - 1st course, King crab on turnip disc

The sea scallop cooked in the shell was the first dish of the night to really wake me up. The scallops was tender and thick, as I press down on the flesh

it was bouncy yet supple like natural bosoms.

L'Atelier de Joël Robuchon - 2nd course, Sea scallop cooked in shell

As the server strenched over the sushi counter to place the dish I could smell the white onion tart before it was in my visual frame. The smell was intoxciating in a good way, unlike some men who overdose on cologne where the intoxcations leads to faint. The dish tasted excatly the way it smelled.

L'Atelier de Joël Robuchon - 3rd course, White onion tart smoked bacon and asparagusL'Atelier de Joël Robuchon - 3rd course, White onion tart smoked bacon and asparagus


The duck foie gras served with confit kumquats was dainty and seared nicely.

L'Atelier de Joël Robuchon - 4th course, Duck foie gras with kumquats


The Dover sole accomandated with baby leeks and ginger was very similar to what my dad makes at home. Fresh white fish lightly seared without leaving a crust, a tiny hint of sweetness with a small pull of the ginger spiciness. The Dover dish felt like the largest portion of the night.

L'Atelier de Joël Robuchon - 5th course, Dover Sole filet


The 6th course was choice between hanger steaker or foie gras stuff free range quail, we went with the latter. The free range quail is much toothier, smaller but the poultry flavor shines even with the richness of the foie gras. The dish was served with truffle mashed potato which was far superior than the other gummy mashed potatoes.

L'Atelier de Joël Robuchon - 4th course, Duck foie gras with confit kumquat


The desserts were the best of all 14 dishes (including the seasonal menu.) The hazelnut cake layered with butter cream, meringue and served with chocolate ice cream that had sorbet quality. Of course, the cake is reminisce of nutella with the hazelnut paste and the fragrant crunch emitting bubbles of nuttiness.

L'Atelier de Joël Robuchon - 7th course, Hazelnut dacquoise,


The favorite of the night where we were playing "fencing" spoons was the passion fruit in a coconut meringue. The meringue is filled with a very tart and airy passionfruit mousse, a baked alaska sans ice cream. A very beautiful ethereal way to end the meal, such that the final fantasy end theme music played in my head.

L'Atelier de Joël Robuchon - 8th course, Fresh passion fruit in coconut meringue

L'Atelier de Joël Robuchon - CoffeeCoffee or Espresso is included with a piece of chocolate. Read my $85 Seasonal Club Menu at L'Atelier de Joël Robuchon blog post for tips.







L'Atelier de Joël Robuchon
MGM Grand

3799 Las Vegas Blvd
Las Vegas, NV 89109
(702) 891-7358
L'Atelier de Joël Robuchon (MGM Grand) on Urbanspoon


2 comments:

food je t'aime said...

Le Sucre is available at the newest L'Atelier de Joël Robuchon in Taipei...I just had it and it was divine!

So happy I stumbled across your blog!

上心 said...

I do like ur article~!!!..................................................

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