On my trip to vegas i had the wonderful experience of being able to eat at the Joel Robuchon resturant. all i have to say is WOW, The food was spectacular, The service was outstanding, And my over all experience was amazing.
The place is a very small resturant for the MGM maybe 35-40 seats. The decor was breath taking, long purple drapes and a huge crystal chandelier lit the main section. When you sit down you are greeted by your server and asked what type of water youd like and if youd like any cocktails to start, Shortly after you are approched by the manager who presents you amd explains their different types of menus. while reading the menu the sommolier presents you with the wine list, which was massive! i decided to go with the 16 course tasting menu along with the second of three teirs of wine pairing ($650:s)
On to the food...
from the bread cart i grabbed a fresh brioche, milk bread roll, and a bacon and mustard loaf(drool)
La Betterave.
smooth beet gazpacho, with burrata cheese and some olive oil.
Le Foie Gras
foie carpaccio with confit potatoes shaved parm and fresh whit truffles
the first two courses were paired with,
champagne rose, egly-ouriet <vieillisement prolonge> Grand Cru, Champagne NV
Le Caviar
Lemon yellowtail carpaccio with baby red turnip, fennel creme with smoked tuna gelee and bonito edible gold, caviar ontop of smoked crab and daikon veloute (in the can).
L`Euf de Poule
semi soft boiled egg florentine with comte cheese sauce.
those two were paired with,
Riesling Grand Cru "Cuvee Fredric Emile", Domaine Trimbach, Alsace 2006
Les Champignons
velvet porchini veloute with jasmine rice foam, at the bottom of the plate was a matsutake mushroom dumpling with fresh white truffle , top right was the smoked matsutake tea.
L`oursin
uni sea urchin ontop of fennel and anise mashed potatoes, with an orange glaze edible gold.
those two were paired with,
Chassange Montrachet fer Cru <Morgeout>, Domaine Marc Morey, Burgandy 2009
La Langouste
spiny lobster, shellfish jus, jullene peppers, lemongrass foam and seared pineapple.
Le Bar
pan fried sea bass with five spice crispy skin, verjus sauce held in place by shellfish butter.
those two were paired with,
Beaune fer Cru, <Les Sizies>, Domaine du Montile, Burgandy 2009
Le beouf
grilled wagyu beef with black olive pieces, bone marrow, and miny onio rings, deconstructed bernaise.
Le Broccolini
broccolini and soybean sprouts cooked risotto style.
those two were paired with,
Chateau Giscours, Margaux, Bordeaux 2000
Le carioca
guava mousse with papaya coulis and balck berry sorbet, there was dry ice at the bottom of the dish and smoke was coming out of the small end of the glass.
Le Chuao
Chuao chocolatte mousse sphere filled with orange bon bon, and a crispy cookie.
those two were paired with,
Sauternes Grand Cru, Chateau d`yquem, Bordeaux 1998
Cheese cart
cant remember the exact ones i picked but the ash brie was amazing.
Le Moka-Le The
Mignardises
i snagged a lady bug maccaroon, hazelnut maccaroon, pinenut nugget, mini red velvet cupcake, and a mini spiced pear tart.
they then give you a gift bag with a personalized copy of what you ate and the wines, my name and the date included, a book with some pictures from the resturant and a sizeable chunk of lemon loaf to take home.
it was all very worth it, my total after tip came to $1744.44. but being a chef i really apreciated this meal and have taken home some amazing memories and ideas from this
