Since I have re-designed my new wine/food blog, Wine Raconteur.net last month, I have lost many memorable posting from my previous website. This is one of the most interesting dinner experience that I think many new readers would not want to miss. So, I decided to repost my documented dinner experience in Joel Robuchon in MGM, Las Vegas from last winter. I believe there were 16 courses all together. Every single dish was labor intense, virtuosically executed, harmonious and thoughtful. I simply cannot say how much I adore Maestro Robuchon. I was so excited when I heard Joel Robuchon debuting his very first restaurant in America was gonna be in Las Vegas couple of years ago.
The overall experience in the restaurant was flawless. The friendly and knowledgable staffs. The bread monger who you will find in the pictures below was so friendly and helpful, she made me felt like at home. The amount of bread on her cart was incredible. The maitre d’ was very knowledgable although he wouldn’t waive the corkage fee of $100 for me. But I totally understood , we all have a business to run and I was happy to pay for it since the bottle of wine that I brought would cost me $ 2000 or higher to order in his restaurant. At the end of the meal, the maitre d’ not only comp us a fabulous dessert, Sugar Sphere, but endless amount of chocolate truffles and a sponge cake in a gift box to take home ! It was definitely one of the best meal I had for as far as I could remember. Moreover, they were very generous of the expensive ingredients, it was really best bang for the buck ! What a contrast to the hyped up restaurants in Los Angeles. What a shame to them !
Lets not waste time and take a look at the courses below….
1st course: L'Avocat - dans une infusion juste prise aux herbes et une caillebotte a l'huile d'olive (Avocado puree in a thin herb gelée,Olive oil flavored curd cheese) What a great start !!
The bread monger with her bread cart, great lady.
Bottom shelf of her cart. I didn't eat much otherwise I'll be full
2nd course: Le Caviar - asperge verte aux feuilles de mélisse, gelée recouverte d'une onctueuse creme de chou-fleur, fines graines de couscous iodé (Green asparagus topped w/Oscetra caviar, delicate gelee & a smooth cauliflower cream thin couscous & oscetra caviar) UN Be LieV ABLE !!!!
Close-up of the middle dish from last course. That's the cauliflower gelée.
Rose petal water for hand refreshing
La Saint Jacques - la noix poêlée aux fregolas avec une émulsion coralline (Pan seared scallops w/ fregolas pastas & coral emulsion ) Truely intoxicating !
A close up , just to make you mouth watering.
It actually wasn't flawless, there was a hole in my cloth napkin :-}
The Dinning Room, my wine in a decanter.
Another view of the dinning room.
de Truffe - Les légumes d'hiver mitonnés au foie gras (Black truffle, fall vegetable in green cabbage ravioli)
En tarte friande aux oignon confits ( Black truffle in a hot pastry, onions & smoked ham) WOW ! lots of truffle !
Consommé de Truffe - un zéphyr avec un consommé végétal (Light truffle cream on top of custard) Another truffle dish.
L'Ormeau - dans un court vouillon aux jeunes poireaux et gingembre (Abalone, baby leeks in ginger bouillon) One of my favorite dish ! The essence of abalone was unreal !
Le Turbot - cuit sur l'arete avec une étuvée de chataigne et céleri au jus truffé (Roasted turbot on the bone with celery & truffle stew) They were not stingy on the ingredients
L'Epeautre - du pays de Sault mitonné et doré a l'or fin (Sault farrow prepared risotto style, gold leaf)
Le boeuf - grillé au plat, foie gras laqué ivre de porto vintage Taylor's, macaronis au vieux comté, cristalline au poivre ( Kobe beef, roasted foie gras w/vintage port, cheese macaronis, black pepper cristalline) Left me speechless !
La poire william - glacée aux saveurs fruitees et confite a la creme de cassis (William pear on sorbet & confit in black currant) A good start for dessert courses
Sugar Sphere - Its a dessert with mocha cappucino foam and peach sabayon & poprocks inside the sphere. Very creative and the balance of flavors are superb ! and it was comp !
I was cracking the sphere ....
Inside view of the Sphere... very tasty!
Pineapple duet - Pineapple soufflé, pineapple ice-cream
Trio of Mints - Mint gelée, mint sabayon & mint sorbet. How wonderful it was, I can still remember it now !
On the left was the Silver needle tea to go with assortment of petit four. Again, I felt so complete !
Episode 41: My first vendange pt.2
