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  • It is Joël Robuchon. Of course it gets 5 stars. L'Atelier de Joël Robuchon is a casual and delightful environment where you can freely speak with the Chefs and service staff behind the long counter housing the open kitchen while you watch the chefs preparing your food, timed to perfection largely employing the Sous Vide method. Based on a few reviews I read prior to visiting, I believe the average Yelper believes that the "casual" piece should mean that it is inexpensive - which it is not - so expect to pay accordingly for a Michelin starred restaurant. The interior is an interesting mash up of French Bistro and Nightclub which makes you feel comfortable in a freshly ironed polo shirt while others in your party will feel just as at home in a small black dress and a pair of Louboutins. The service is impeccable, as expected, and features a unique chance to ask any question you may have while the kitchen is at work quid pro quo. This is something you could never do at the flagship restaurant Joël Robuchon located directly next door. Take advantage of this opportunity and you will learn more in one meal than you would be watching a decade worth of Food Network. In a word, L'Atelier is "fun" for any inquisitive culinary adventurer. Chef Robuchon's kitchen set the bar high from the onset with their signature L'amuse - Bouche which is an irreproachable Foie Gras Parfait with Port Wine and Parmesan Foam that somehow tastes even better than it sounds. The rich and velvety Foie Gras is tamed by a light and cool Parmesan Foam that sports hints of Port in the close. There is nothing to not adore about this single bite of cuisine. From there a Bread Basket will make itself to you - don't sleep on the Baguette and French Butter - it is as good as any from Bouchon, perhaps better still. For my main entree, I decided to put the "mastermind" to the test with his Spanish Octopus featuring fresh Beluga Caviar and a marinated Spring Mix as a base. The hand cut pieces of Octopus are exceptionally large but cooked flawlessly thanks to the Sous Vide method and chew more like a Steak than what you would expect from Octopus - a welcome and delicious surprise. The generous portion of Caviar imparts a salty/briny component that seems to match the savory Seafood perfectly without making the flavor profile too busy or confused. The only other detectable seasonings were a bit of Sea Salt and cracked Black Pepper and that was all that was required to make this dish exceptional. Best mated with a cold, hoppy IPA from the nearby long bar. Best Octopus dish on the planet? So far for this Yelper. I figure some will cringe at the $70.00+ tab (tip included) but I would argue that the ingredients used and the skill of the kitchen actually makes this a very reasonable value. I am excited to have L'Atelier de Joël Robuchon as my 30th Michelin Star and cannot wait to get next door as soon as possible to see what Joël Robuchon itself has in store for me. Simply exquisite - a must try if you are in Sin City.
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