L’Atelier de Joël Robuchon Launches Its Spring Menu
The famed chef’s restaurant in the MGM Grand has revamped its menu for the new season
Today on The Daily Meal
Change is in the air and L’Atelier de Joël Robuchon’s new spring menu is getting guests in the mood for warmer weather. The selections feature everything from appetizers to desserts, and truly capture the essence of the season. These culinary works of art really showcase chef Robuchon’s skill in combining flavors into well-balanced dishes.
New spring menu selections feature à la carte menu selections like Le Saumon, a light and vibrant cold appetizer, made with Alaskan salmon carpaccio topped with fennel-mango essence, citrus-lime vinaigrette, and espelette pepper; and fragrant La Lettue, made with spring vegetable bouillon with al dente cauliflower and crispy bacon bites. Entrées include skin-on fresh red snapper served atop a grilled onion with a side of sushi rice in a mild curry-coriander sauce; and seared duck glazed with spices on a bed of sweet and sour daikons and young leeks served with a side of potato purée. For dessert lovers, Le Multivitamine, a refreshingly robust treat made from red berry coulis, light caramel mousse, and lychee sorbet, is a sweet and savory choice.
The menu also features delightful "Seasonal Discovery" selections as well. A spring delicacy, white asparagus, is featured in L’Asperge Blanche prepared in a creamy butter sauce, topped with a delicate slice Italian prosciutto. Guests can also enjoy foie gras- and veal-filled ravioli served with a variety of baby root vegetables. For the seafood lovers, Le Bar combines sea bass and clams with ginger-pepper coulis. For the big seasonal finish, try the creamy panna cotta topped with a generous helping of juicy red strawberries and served with house-made condensed milk ice cream.
Spring is in the air and the aromas are filling the kitchen as well as the dining room at L’Atelier de Joël Robuchon at the MGM Resort. This seasonal menu is a great way to celebrate this new a vibrant time of year.
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