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| - Since moving to Las Vegas have wanted to try this restaurant--have heard many good things and it has a three star Michelin rating. Was able to dine here on Monday, decided to go with the full 16 course dinner with wine pairing. The overall atmosphere was very elegant, had a table on the "patio" which had the live plant terraces and had the feeling of being outside, very enjoyable. The staff seemed very educated on the dinner and the sommelier was very helpful and knowledgeable about the wines. The restaurant has a very nice selection of wines. The 16 course dinner was prepared nicely overall, had several intricate details for decoration and most of the courses were delicious. Only noticed a few areas that were not up to the three star standard--the seared scallop with lemongrass, broccolini and soybean sprouts cooked with risotto was not seared, was poached and was a little overdone--somewhat rubbery. The duo of duck breast and foie gras was also overcooked--rubbery--and did not have a crispy outside skin. The caramelized black cod in Malabar pepper sauce with bok choy was fabulous--very well prepared, flakey, moist, and very full of flavor. My overall rating of this restaurant is very very good, I definitely enjoyed the meal and the experience--the service was fantastic and the food was a marvel to see as well as to eat. I would say it is an experience to dine here, somewhat pricey but overall I believe it is worth the three stars from Michelin.
My courses consisted of:
Assortment of freshly made breads from the bread trolley
Sea urchin on delicate beef gelee and carrot velvet cream
Violet artichoke and foie gras salad with parmesan shavings
Osetra caviar with salmon tartare
Asparagus in a turmeric vinaigrette, king crab on crustacean gelee
Semi-soft boiled egg Florentine with Comte cheese sauce
Seared scallop with lemongrass, broccolini and soybean sprouts cooked as a risotto
Thin veloute of porcini mushrooms with a jasmine rice cream
Crispy Matsu take and foie gras ravioli
Veal raviolis cooked in broth and white truffle
Roasted spiny lobster with green curry and fresh coriander
Caramelized black cod in Malabar pepper sauce with bok choy
Duo of duck breast and foie gras, five spice sweet and sour grapes with ginger
Coconut lime parfait topped with elderflower liqueur gelee and compressed pineapple
Caramelized vanilla apples tarte tatin with calvados ice cream
Assorted sweets from the sweet trolley
The sommelier's wine pairings:
Chablis Grand Cru, Vaudesirs, Domaine William Fevre, Burgundy 2008
Riesling Grand Cru Schlossberg, Cuvee Saint Catherine, Domaine Weinbach, Alsace 2012
Beaune 1st Cru Clos de Mouches, Domaine Joseph Drouhin, Burgundy 2008
Morey-Saint-Denis 1st Cru, Clos des Ormes, Domaine Lecheneaut, Burgundy 2007
Chateau Leoville-Las Cases, Saint-Julien, Bordeaux 2002
Selection de Grains Nobles Pinot Gris, Domaine Zind-Humbrecht, Alsace 2007
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