Had the pleasure of experiencing the "Chef of the Century" Joel Robuchon's L'Atelier in March. An excellent experience! Had counter service, which I would recommend. Being able to see the Chef and his team at work only added to the experience.
We had: L'amuse bouche - Foie gras parfait with port wine and parmesan foam.
Foie gras en ravioles dans un bouillon de poule avec une fleurette pimentée -or Foie Gras Ravioli in a bouillon... Absolutely amazing!
Les LAngoustine en papillotes croustillantes au basilic - Crispy langoustine fritters with basil pesto... very good, this was our least favorite dish, however still very good.
La Caille au foie gras, caramélisée avec une pomme purée truffée -
Foie gras stuffed free-range quail with truffled-mashed potatoes... Foie gras stuffed quail! Yummy, we actually ordered seconds!
L'Onglet en tartare et ses frites à l'ancienne - Steak tartar with old-fashioned French fries... very very good.
And had the Les Tartes - a collection of mini tarts for dessert.
The meal was fantastic, and the ambiance was very laid back for a Michelin Starred resto. Will definitely return on my next trip to Vegas.