HAPPY TURKEY DAY......VEGAS STYLE
Las Vegas Travel Blog› entry 24 of 75 › view all entries
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.
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.
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.
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.
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
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
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