Tuesday, January 3, 2012

l'atelier de joël robuchon

L' Atelier is workshop in French. Used in the context of a restaurant, it refers to an open kitchen concept. Robuchon is most likely the pioneer of the open kitchen concept. Yes, I've been to quite a few counter seats at quite a few pop-ups. But Robuchon is the forefather of the casual-fine dining movement. But is it really so casual? Black lacquered wood layered like lego's emit a tone of formality. The sudden clash of rouge upholstery and sanguine lights add a hedonist appeal to the otherwise stark decor. The miscellaneous trinkets and shiny objects that appear to be misplaced, but artistically so, remind me much of a place called Bazaar. Quite bizarre..

To say Robuchon's L'atelier is sexy, is an understatement. From the Freudian color scheme to the cloyingly rich dishes..

This delicate amuse bouche of foie gras parfait with port wine and parmesan foam is one of my favorites of the night. It's deceptively airy foam leads suddenly to a punch of intense foi flavor. If an amuse bouche is foreplay, then Robuchon has a way with women.

This is yet another ingenious creation of Robuchon! Expecting little tubes of bone marrow, I suck on it, only to be had with melting slices of foie gras wrapped around beef stew gelee!

I've said it before and I'll say it again; nothing speaks of sexy food more than oysters. Especially little buds of oysters that spill an unctuous juice of lime and French butter.

This seared lobster on macaroni with wild mushrooms is probably my least favorite. Maybe it's the very al dente macaroni.

This isn't a show stopper for me either. It resembles too much of a pizza from Mozza with its smoked bacon, quail egg and shaved parmesan. I'm sure we have all seen versions of this somewhere at sometime. meh

                                          Oh look what the stork brought in! Jamon Iberico!

This quail may not look aesthetically pleasing as the other creations, but a little surprise awaits. Stuffed with foie gras and with a side of butter laden truffle-mashed potatoes, I'm on somewhat of a cloud nine.

I really did enjoy L'atelier, despite a few lackluster dishes. The chef used a heavy hand in everything opulent: hidden orbs of foi swimming in butter; golden uni peaking underneath truffle-mashed potatoes. Near the end of the meal, my vision blurred from excessive oils of all nature and my hopes of a simple John Dory, clean of superfluous cholesterol was smashed as I see it on plate, glistening and shining in a copious pool of animal fat.
Silly me.. Simple? Subdued? What was I thinking? This is Vegas after all.

L'Atelier de Joël Robuchon
MGM Grand
3799 Las Vegas Blvd S

Las Vegas, NV 89109