2007 Las Vegas Joel Robuchon

I am not a very good blogger. Last time I updated the blog is almost year ago.

This trip to Las Vegas is very relaxing. Specially I want to memorize the dinner at Joel Robuchon. This is the first time dinning at a very formal (and very expensive $$$$) French restaurant.

Background of chef Robuchon from Wikipedia

" Robuchon was the most influential French chef of the post-nouvelle cuisine era. Since the mid-eighties, he has been called the primus inter pares of Paris' three star chefs for his work both at Jamin and at his eponymous restaurant.
He was renowned for the relentless perfectionism of his cuisine. His food was seen as instrumental in leading French cuisine away from the excesses - and excessive reductionism - of la cuisine nouvelle. In particular his cuisine was seen as harkening back to a more authentic, even bourgeois French cuisine - the "cuisine actuelle" of Patricia Wells' book (re-published as "Simply French") which focused on making each ingredient taste of itself."

The restaurant is located in MGM grand hotel. We ordered a 6 courses fix menu with white wine from Wala Wala, Washington.

藍紫色的內部陳設: Very quiet and romantic. I must say the service is the best, truly 4 stars.

The first course: Les Baies - Frosted pearls on spicy juice perfumed with lemon

除了視覺的驚奇(華麗擺盤加乾冰) 味覺平平

The second: Le Homard - Lobster in a cold sweet and sour turnip ravioli, flavored with nutmeg and rosemary

This is my favor. 涼醃大頭菜包覆鮮甜的龍蝦. Very refreshing.

The Third: Les petit Pois - Light pea veloute with mint on top of delicate sweet onion custard

This is another my favor. Never had a soup is so smooth with such deep favor (light pea soup with sweet onion cream decorated with bacon, pea and mint) but also not heavy at all. Such a elegant and delicate dish.

The fourth: Le turbot - Cooked in a cocotte with jus of artichokes

很美的器具. This dinner gave me many ideas for how to use the ingredients and how to present the food.

The Fifth: L'Agneau - Roasted lamb chop with sweet spices, young vegetables and lemon confit

It must be a baby lamb since the bone is so tiny and meat is so tender. The interesting part is the sweet spices. It tasted like 醬爆蝦的調味!?

The last: La Fraise - Pink peppercorn infused strawberry and iced peach

This is so pink and so lady-like dessert. From bottom to top is strawberry, sweet almond cookie, mascapon cheese, peach ice cream and rice paper (包牛扎糖的米紙). Top spread with peppercorn (單吃會辣噢).

Is that the end of our dinner? Oh...no...no....There are more surprise to come.

To be continued.....