HAPPY TURKEY DAY......VEGAS STYLE

Las Vegas Travel Blog

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HAPPY THANKSGIVING DAY, HAPPY TURKEY DAY, SAVE A TURKEY EAT BEEF......PORK.......CHICKEN......BUFFALO. MY MUM AND I WANTED TO SPEND THANKSGIVING......VEGAS STYLE. EAT AT A FINE DINING RESTAURANT AT L'ATELIER DE JOEL ROBUCHON AND WATCH A VEGAS SHOW,  WE SAW "KA". THE THEATER WAS NEAR THE RESTAURANT.

KÀ by Cirque du Soleil at the MGM Grand, Las Vegas. KÀ the unprecedented, gravity-defying production by Cirque du Soleil takes adventure to an all new level. Be awed by a theatrical landscape, as an entire empire appears on KÀ colossal dynamic stage and a captivating display of aerial acrobatics envelops the audience.

L'Atelier de Joël Robuchon at MGM Grand is another coup for world-renowned French chef Joël Robuchon. This gracious culinary genius brought more than his glorious Robuchon at the Mansion to MGM Grand.

my mum and me :)
Adjacent is L'Atelier de Joël Robuchon, a concept that "redefines casual dining."

L'Atelier -- an artist's studio -- is here referenced as dynamic interaction between kitchen and dining room, chef and diner. It is a distinct departure from the posh cuisine featured at Robuchon at the Mansion. At L'Atelier (pronounced la-tel-yea) dishes are simple, straightforward and utterly appealing.

For food drama and interaction with Chef de Cuisine Steve Benjamin (personally trained by Robuchon), sit at the U-shaped bar that looks directly into the kitchen. What was once considered behind-the-scenes is now center stage. Watch as the highest quality ingredients are transformed into mouth-watering specialties.

L'Atelier's well-priced carte is divided into two sections. The first, a selection of small plates, encourages exploration and sharing.

le foie gras - Traditionally poached cold foie gras served with toast
The more traditional entrée selection on the second section is a bit more difficult to share, but with the caring assistance of our server we managed to share all of the small and large plates ordered by my party of four.

There is, to this kind of free-form dining, complete freedom. The cheeses are flown in from France and are personally chosen by Joël. Among the many small dishes we ordered were miniature lamb chops seasoned with thyme. So fine was the flavor we had barely digested the first bite when we asked for more. Mediterranean vegetables layered with buffalo mozzarella and proscuitto with toasted tomato bread were simply wonderful.

For this fresh sardine-lover, sardines on toasted crisps were perfect. It took some coaxing for my friends to try these nibbles, but once convinced they took teeny bites.

la ventreche - Lightly seared tuna belly with crispy onion rings
L'Atelier's steak tartar, a zesty mix, is served with crispy hand-cut fries.

L'Atelier features a succulent hanger steak with fried shallots. With it we shared a classic Robuchon creation, rich creamy mashed potatoes, a perfect foil for the richly sauced hanger steak.

Free range quail are stuffed with foie gras; traditionally poached foie gras torchon is served with toast; tiny poached Kumamoto oysters are served in the shell, drenched with the poaching liquid. We carefully mopped up the sauces.

Swiss pastry chef Kamel Guechida, who worked with Robuchon for more than six years, creates such desserts as chartreuse souffle with pistachio ice cream and Le Chocolat, a chocolate-lover's dream realized.

L'Atelier's menu changes with the seasons. Joël Robuchon's longtime sommelier, Antoine Hernandez, and Jaime Smith, MGM Grand director of wine , have assembled a global wine list featuring selections from France, Australia, California, Italy and Spain.

chocolate truffle with gold sprikles

L'Atelier's décor is as colorful and stylish as its food. Vivid accents provide a striking setting. Sleek uniforms worn by the kitchen and waitstaff make a chic statement.

my mum orderd the  "discovery menu" $135 for a 9 course meal

l'amuse bouche - foie gras parfait with port wine and parmesan foam

la langoustine - langoustine carpaccio with roasted poppy seed dressing

les huitres - poached baby kussi oysters with french echire butter

l'ceuf - egg cocotte topped with light mushroom cream

le potiron - truffled cappuccino of pumpkin with chestnuts

le fletan - halibut filet steamed with lemon-thyme butter vegatables

le veau - veal picatta served with arugula salad

la paypaye - frosted fresh papaya juice. banana sorbet

l'arabica - coffee ice cream, espresso mousse and crunchy brownie

le cafe - coffee or espresso

i ordered.
l'amuse bouche - foie gras parfait with port wine and parmesan foam
.....

la ventreche - Lightly seared tuna belly with crispy onion rings

le foie gras - Traditionally poached cold foie gras served with toast

Pommes Puree (mashed potatoes), one of the signature dishes



mellemel8 says:
i do, i don't joke about it :)
Posted on: Jan 26, 2009
Travelbuddys says:
You do love your food!!!
Posted on: Jan 26, 2009
tvillingmarit says:
Oh my, I`m hungry........
Posted on: Nov 28, 2007
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my mum and me :)
my mum and me :)
le foie gras - Traditionally poach…
le foie gras - Traditionally poac…
la ventreche - Lightly seared tuna…
la ventreche - Lightly seared tun…
chocolate truffle with gold sprikl…
chocolate truffle with gold sprik…
lamuse bouche - foie gras parfait…
l'amuse bouche - foie gras parfai…
la langoustine - langoustine carpa…
la langoustine - langoustine carp…
les huitres - poached baby kussi o…
les huitres - poached baby kussi …
lceuf - egg cocotte topped with l…
l'ceuf - egg cocotte topped with …
le potiron - truffled cappuccino o…
le potiron - truffled cappuccino …
le fletan - halibut filet steamed …
le fletan - halibut filet steamed…
le veau - veal picatta served with…
le veau - veal picatta served wit…
la paypaye - frosted fresh papaya …
la paypaye - frosted fresh papaya…
larabica - coffee ice cream, espr…
l'arabica - coffee ice cream, esp…
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photo by: maka77