| rev:text
| - REVIEW #700
Vegas' undisputed top fine dining restaurant.
From the chef of the century, this flagship restaurant boasts three Michelin stars in every city profiled by the Michelin guide. Simply put, it offers one of the world's best dining experiences.
You only live once. If this is your first or only chance to try Joel Robuchon, opt for the full degustation menu ($445). Although portions have been scaled down, this is a lot to eat. Pace yourself. Don't believe me?
- Bread cart (15 - 20 types of fresh baked breads) with decadently rich French butter.
- Multiple amuses
- Caviar course
- Four "services" each with three dishes (the fourth service includes a fourth dish)
- Multiple dessert courses
- Petit four cart (30 - 40 selections)
This is the Michelin three cuisine of France. Meaning molecular and modernist techniques are used with restraint and purpose and only where they benefit the finished dish. Sensory dining yes but more often than not, relying on classic French cooking techniques. Flavors are French with a nod to Asia. Luxury ingredients with impeccable sourcing abound. The foie is from Canada produced in the French method, French truffles, and the finest osetra caviar.
The ultimate expression of the restrained use of molecular gastronomy is the caviar course. Osetra caviar is served over king crab surrounded by a intensely flavored crustacean (lobster evident) gelee and studded with a cauliflower cream. The aspic melts with the warmth of your tongue and adds an intense oceanic splash to the yolky, briny caviar. The crab serves to give the dish substance while adding a gentle sweetness.
In stark contrast, a pan roasted piece of black cod in Malabar pepper sauce and pak choy is stark simplicity. Exactly as the menu states. See the dish and identify the ingredients. Hints of earthy soy backed by the spice of black pepper bring out the richness and natural sweetness of a simply pan roasted piece of black cod.
Fear not, the famed Robuchon mashed potatoes (the 50 percent whipped potatoes and 50 percent butter) makes an appearance alongside the an incredible chateaubriand, finished tableside with foie, black truffle in an incredible port wine sauce as part of the fourth service.
The genius of the menu, each service includes multiple dishes. Each of those dishes is outstanding on their own but also together as they play off one another. A common flavor binding them together building on each other or a gentle contrasting flavor to improve complexity.
The meal closes with multiple desert courses including the famed sphere. If you have room, the petit fours.
Tip: The restaurant offers smaller seasonal and tasting menus including a vegetarian menu. Wine pairings also offered for those menus.
Wine pairings are an essential part of the meal. Pairings at $295, $595, $995. All old world. All from solid vintages. Extensive list of wines by the bottle, all properly aged. Good vintage depth with a heavy focus on classified growths of France. Oenophiles, shoot for the best pairing you can afford.
Reservations required. Jackets requested.
The ultimate dining experience in Vegas and one that should be on the bucket list of any gourmand.
|
![[RDF Data]](/fct/images/sw-rdf-blue.png)
![[cxml]](/fct/images/cxml_doc.png)
![[csv]](/fct/images/csv_doc.png)
![[text]](/fct/images/ntriples_doc.png)
![[turtle]](/fct/images/n3turtle_doc.png)
![[ld+json]](/fct/images/jsonld_doc.png)
![[rdf+json]](/fct/images/json_doc.png)
![[rdf+xml]](/fct/images/xml_doc.png)
![[atom+xml]](/fct/images/atom_doc.png)
![[html]](/fct/images/html_doc.png)