We had an ultra amazing experience at Joel Robuchon. As you read in our other Las Vegas post, we couldn’t decide whether to splurge on a meal at Joel Robuchon or not. And when we did, we couldn’t decide whether to go all out or not. It was really a tough decision, I kid you not.
What sealed it was the fact that we knew that we will probably never come back to Vegas again, except maybe to see the Grand Canyon but hey, we don’t have to stop by Vegas for that, do we? And, when else would we have the opportunity to dine in a 3 star Michelin restaurant.
We found out that there was a complimentary limo ride that was offered sometimes when bookings are made and we thought that maybe when we made the reservation, they would ask where we’re at and then when they call to confirm, maybe hopefully offer the limo service since MGM is on the other side of the strip from our hotel. That didn’t happened though, which I thought was quite lacking customer service wise. We had to request it and the girl on the phone then asked where we’re staying. Truth be told, we thought the girl on the phone was quite snobbish. Anyway, that was the only bad point I have of the whole experience. It seems like you have to ask or you won’t get so if you’re planning to treat yourself at Joel Robuchon, request that limo ride!
This was our limo ride to the dinner…. wheee!!! It was dark in there and so difficult to take photos and I didn’t want to look too excited and kid-like about the whole experience so only one picture. 😛
The famous bread cart that everyone talks about @ Joel Robuchon. It’s very impressive with the many types of breads that they have available. It was so difficult to decide what to try. Ryan was in heaven because he loves bread but we restricted ourselves to two each because we’re not very big eaters.
This was what I had… I think it was a milk bread roll and a basil roll. They warm it up for you once you’ve chosen your bread and it comes back to you all warm and toasted. Mmmm….
en infusion de corail anisé, en surprise
Caviar on a fennel cream served as a surprise
The caviar was divine. It came in a little tin box opened up and you just see all this caviar on it and when you scooped into it, there is I think, crab meat underneath.
en duo mêlé de pomme ratte comme un carpaccio aux copeaux de truffe blanche
Carpaccio of foie gras and potatoes, covered with white truffle shavings
I’m usually not a fan of foie gras. I don’t know why… Ryan loves it and everytime we order it, I’ll try some in an attempt that my tastebuds would one day grow to like it but so far, no luck. Except this one but I figured it’s because it’s sliced really thinly and paired up with the white truffle shavings that you can barely taste the liver-ness of it. It was one of my favourites!
une fine feuille croustillante aux cèpes en gondole, une royale tremblotante au cappuccino de persil plat, thé de matsutakés au gingembre
Crispy toast topped with cèpes mushroom, trembling parsley royal and ginger matsutake tea
Mushrooms!! You can’t really see it in the photo but there was three different types of mushroom …. The one on the right looked like a piece of decorative art when it was first presented to you. I thought it was a piece of exquisite art to compliment the meal when I first saw it, until the waiter lift the lid up and poured tea over it.
la cuisse en fritot à la purée aillée et au coulis de cresson
Crispy frog leg, garlic and watercress coulis
It tastes like chicken. I’ve not had frogs in years and I’ve never had it fried like that… the crispy bit kinda hides the meat a lil so you don’t really feel like you’re having frog meat, which is a good thing.
le homard rôti au curry et fines graines de chou-fleur, la langoustine truffée et cuite en ravioli, l’oursin, zéphyr lacté d’un nuage tout moka
Roasted lobster on cauliflower with green curry, truffled langoustine ravioli with chopped cabbage, delicate flan of sea urchin with mocha foam
Another set meal of seafood. I loved all of this – the lobster, the ravioli and the sea urchin. It was at this point though that I started to feel that there was a flavour that was very familiar with every dish and we finally figured that it was the white truffle. It is used in almost every dish and for me, it started giving me this heady feel like I’m having the same meal over and over again. 🙁 We were also starting to feel very full from all the food by now, which probably didn’t help.
dans un fin velouté soyeux sur un voile virtuel de lard fumé
Chestnut velouté with smoked lardons foam
garni d’un ragoût de légumes aux éclats de maïs épicé
Bone marrow and vegetable ragout with corn and spices
I thought this was soooo inventive. They put the bone marrow and vegetable ragout in the bone and then had popcorn to accompany the corn around it.
poêlé à la citronnelle avec une étuvée de jeunes poireaux
Pan fried turbot with lemongrass emulsion and stewed baby leeks
I loved the serving size the best here. Hehe…. but the fish was really nice too. They didn’t overpower it too much with all the accompanying ingredients so you can taste the fish. This was good.
en côte au plat avec un jus gras et escorté de taglierinis de légumes au pistou
Sautéed veal chop with natural jus and vegetable taglierinis flavored with pesto
maraîchères, mêlées de couleurs de saison à l’huile d’argan en tagine
Spring root and sprout vegetables with Argan oil
infusé aux saveurs des Iles en coque meringuée
Fresh pineapple inside a crunchy meringue, finished with an exotic fruit cocktail
This was the most beautifully presented dessert for me and very delicious too. The tangy pineapple mixed with the meringue was heaven!! I could have had another one of these. There is always space for a good dessert.
glacé, frappé, sur un crémeux de chocolat grand cru
Coffee ice cream, dark chocolate ganache and tahitian vanilla
I’m not a coffee fan so this was ho hum for me.
escortés de mignardises
I know this means coffee but it also meant chocolate cart!!! I was looking forward to this end bit so very much. I wanted to try every single one of them but we were struggling at this point and I asked very nicely if we can have our chocolates to take away and the waiter relented, bless him or I think I would have exploded by then. We got a selection in a Joel Robuchon box which we savoured slowly on our trip to Peru.
Also, we got a complimentary cake when we left. I’m not too sure what flavour it was but it was very nice.
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