Joel Robuchon (Las Vegas, NV) [2]

Joel Robuchon
MGM Grand
3799 Las Vegas Blvd South
Las Vegas, NV 89109
Dining date: 12/1/17

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I’ve been to Joel Robuchon in Las Vegas a number of times over the years, but my last visit was all the way back in 2011. I was in Los Vegas for the weekend thanks to a spontaneous trip, and was able to squeeze in a late Friday night reservation here.

The restaurant still serves an extravagant, marathon degustation tasting menu ($445, 16+ courses) but does offer more abbreviated menus with selections for each course. We went with the third of four tiers available, six courses (plus extras) priced at $198 before supplements.

The first amuse bouche to arrive was this one-biter.

Crispy quinoa with piquillo pepper topping

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Bread and butter service were next, impressive as always. Butter, from Brittany, was hand-carved tableside and served alongside olive oil.

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Next, the second amuse bouche came to the table.

Daikon veloute

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Carpaccio of foie gras and potatoes with shavings of parmesan and white alba truffles

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Maine lobster in a thinly sliced turnip with sweet and sour dressing

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Delicate cream of pumpkin with mimolette cheese and white truffles

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Truffled langoustine ravioli in a foie gras sauce with simmered green cabbage

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Braised veal cheeks in thai broth, vegetables couscous with broccoli

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Robuchon mashed potatoes

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Grilled beef ribeye with thin crispy mushroom ravioli

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Chocolate and cherry griottine “black forest”

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Bitter guanaja chocolate hot souffle

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The mignardises trolley completed the meal; overwhelmed by the options, we asked our server to create a sampling of her favorites.

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The meal at Joel Robuchon was excellent, as expected. The carpaccio of foie gras with slivers of potato and white truffle was a highlight. The flavors were very well-balanced and it wasn’t exceedingly rich. The truffled langoustine ravioli was another exceptional dish, filled with sweet springy langoustine and topped with foie gras sauce. The ribeye was the highlight of the main courses – the beef was domestic, but almost had the fatty succulence of a Japanese wagyu breed. Alongside Robuchon’s mashed potatoes, it made for some very rich, flavorful eating. And the “mushroom” had to be one of the most beautifully-presented desserts I’ve seen in some time. The restaurant’s price point inhibits me from frequenting this place, but it’s one of the more memorable dining experiences around.


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