All I wanted was the tasting menu, called Robuchon L’Atelier Las Vegas‘ “Seasonal Discovery Menu”. That was why I was there. It had been years since my first visit and I was excited to do it again, my husband with me this time around. All he wanted a steak and Robuchon potatoes. Two parts potato and one part butter married into silky smooth bliss.
We ordered a bottle of wine and then tried to order when they told us that it was not possible for only one person in a party to order the tasting menu. I was crushed. We sat there at a loss of how to handle the situation as we were already drinking the bottle of wine that had been opened.
I understand there are many reasons this policy may be in place. I imagine there are people that may try to order the tasting menu and share it with the table or that it is awkward to serve nine courses to one guest while only giving two to another. But, however awkward for them it might be, we would not be bothered by it and we were definitely not there to share.
Eventually a manager noticed the situation and came over letting us know that they would make an exception. A little embarrassed that I didn’t handle the situation in the correct way, whatever that way may be, I was grateful for their hospitality. And so, the meal began.
L’ Amuse-Bouche– Fois gras parfait with parmesan emulsion
I hear a seductive sensual voice in my head describing this dish, but can’t make out the words, only sounds.
Le Poulpe– Octopus carpaccio with lemon vinaigrette
Wherever I go, there is the octopus. Tender braised octopus tiled together like stained glass with two bright and acidic sauces.
La Laitue– Lettuce veloute with spring onion emlusion and turmeric croutons
The intense flavor of lettuce was surprising. With lettuce, you think cold, crisp, refreshing. I was impressed by capturing all those things in a warm soup. The tiny turmeric croutons were delightful crunchy bits.
La Langoustine– Langoustine with lemon confit and spring vegetables
I’m a sucker for beautifully shaped and turned vegetables. Parisienne carrots and turnips and peas bordered a tender langoustine sitting in a buttery lemon sauce.
Les Courgettes– Curry zucchini and almond milk foam
I don’t know how they got so much curry flavor into so little zucchini.
Le Kampachi– Yellowtail with green curry jus, baby leeks, and lemongrass cream
I think the lemongrass cream was more of a foam or “emulsion” which were common items on this menu. The yellowtail was the shining star and the baby leeks, the underrated supporting role.
Le Veau de Lait– Veal tenderloin served with bone marrow piquillo pepper topping
I opted for this supplement over the Jidori chicken and was happy I did.
La Fraise– strawberry, basil sorbet, yuzu cream
Strawberry and basil are a common combination and the yuzu cream added a tartness.
L’ile Flottante– Meringue sphere, chocolate cream, passion praline
The presentation was my favorite part of this dish, but that is true with most desserts for me.
RIP Joel Robuchon (1945-2018). Your potatoes will always be the first thought that pops into my head, but I don’t think I’m the only one. After the potatoes, the passion and heart that you had for culinary arts and gave to the culinary world.