Thursday, May 6, 2010
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.
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.
The amuse included a bitter quality to began the meal.
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
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.
The duck foie gras served with confit kumquats was dainty and seared nicely.
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.
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.
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.
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.
Coffee 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.
3799 Las Vegas Blvd
Las Vegas, NV 89109