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  • Finally got to eat at a Joel Robuchon restaurant. I've been waiting for this for a year, and I'm glad to say that I was not disappointed :) We decided to order a couple of small plates to share so we could sample more food. Since we were fans of foie gras (and you can't get that in California, not legally anyway), many of the dishes we selected contained foie. Amuse bouche - foie gras parfait - Definitely the bomb! I'd even pay to order and have more of this! Hamachi - I felt that there was too much olive oil and it overpowered the rest of the ingredients as well as the freshness of the fish. King crab - Didn't like that the radish taste overpowered the sweetness of the king crab. The radish provided a nice crunch, but there was too much. We ended up cuting up the radish to half portion and eating it with the crab, which was much better. Poached chilled Foie gras - Yum!! Definitely must try. Seared foie gras - Honestly it was a little different for me since I enjoy the seared taste of the foie gras alot. However, this dish came in an asian tasting broth which dampened the taste quite a bit. It was good, but I didnt enjoy it as much. Quail with stuffed foie gras - Beautifully cooked. Tender quail meat, goes very well with the foie. Yummy. Spaghetti with uni, caviar and poached egg - The portion for this is rather big so I'm glad we split it between the two of us. The spaghetti is cooked al dente, but I personally would have preferred it to be cooked through since I like my noodles soft. The sauce was extremely good and delightfully rich. This dish just had everything right. The experience dining here was really fun since we had a counter seat and we could watch the chefs working the line cook our food, observing how the kitchen works, and how the executive chef upholds his food standards. Definitely want to come back here again for more of the awesome foie gras and uni + caviar pasta goodness.
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