L’ATELIER de Joel Robuchon is a high end exhibition French Tapas Restaurant with several locations in the world. The location that I go to is located in Las Vegas at the MGM Hotel/Casino on the Las Vegas strip. This restaurant is multi award winning.

The late chef was Joel Robuchon who was the most awarded chef in history and was known as chef of the century.

This is an exhibition restaurant. You get seated at a bar that views the kitchen.

Usually we drink wine…but the wine prices went up and the least expensive bottle is over a hundred……….Tonight we are having cocktails.

This restaurant offers many menu options but we usually go for the three course menu that includes an amuse bouche (for $85. at this time) (also this is now as of this year only an early evening option only offered 5-6pm)

Everyone that dines here gets a basket of amazing breads and French Butter.

Our alternate amuse bouche was the airy beets over a green apple gelee and topped with apple. We went with the alternative because I don’t eat the foie gras shooter and my husband is tired of this one that they’ve been serving for around ten years now.

It’s unusually light and earthy. The apple cuts the earthiness.

For our appetizer we both went with the Le Piquillo (pepper stuffed with smoked eggplant with tuna belly and romesco sauce.

The plate is interesting visually, and in textures. All the flavors go together very well.

We shared a special offering of the evening.

Spaghetti parmigiana foam, soft egg and fresh shaved Italian alba white truffles. WOW this was the plate of the evening. It is very rare that you taste a plate like this. I’ve tasted many different truffles over the years but this is the first time I ever tasted fresh White Alba Truffles. They certainly are something very VERY FORKING special. You don’t need to eat as many Alba white truffles to get truffle flavor like many of the other truffles. The truffles go expertly well with the foamy creamy parmesan foam, egg and spaghetti. I haven’t had any truffle dishes before anywhere near this level since my last meal at Binkley’s that used to be in Cave Creek Arizona. Now this dish was very masterful and exceptional.

My dinner was the salmon…..called Le Saumon…I get that on most visits and every time it’s a different presentation but it does come with those glorious Robuchon potatoes.

This evenings’ presentation is delicious but less detailed than previous salmon dinners I’ve had here.

Tonight the salmon is embedded with bitter olive tapenade and there are thin drizzles of bitter yuzu on the plate. Fresh tomatoes and basil brighten the fish some. the salmon is almost like custard and is cooked to perfection. It’s very good …..but not exceptional like it usually is…..

Below are a couple of the salmon plates I had from previous visits…can’t find them all..believe me I’ve had many. These plates below were exceptional!

Anywho-

My husband said his dinner was also very good but he also felt that his dinner was less detailed than from previous dinners….???? Maybe it’s just tonight?

Tonight he had the quail filled with foie gras with pureed potatoes.

For dessert we both had the Les Tarts…….(once known as little slices of heaven to me.)

There are two new ones tonight….the pumpkin and the apple.

My favorites are the cinnamon on the left and the passionfruit on the right…..These are magical…especially the passionfruit.

My husband has different taste than me and his favorites are the cinnamon and the chocolate caramel peanut.

Both of our least favorites are the pumpkin and both of us don’t like the apple. (first time I didn’t enjoy a les tart)

After dessert they presented us with some chocolates.

That was my trip to L’ATELIER de Joel Robuchon. Most of the magic is still there but I think it’s fading.

www.MGMResortsInternational.com

Everything is subject to change at any time and your experience may or may not differ.