Joël Robuchon's Latest 18-Course Tasting Menu is His Most Exceptional Yet

Joël Robuchon's Latest 18-Course Tasting Menu is His Most Exceptional Yet
From www.justluxe.com, by Marissa Stempien

Las Vegas dining options have just expanded with the new menu at Joël Robuchon Restaurant in the MGM Grand Hotel & Casino. Presenting the very best in luxury cuisine, the new tasting menu combines both old-world tradition and new-world modernism. First introduced in Robuchon’s restaurant in Bordeaux, France, he has now brought the 18-course offering to Vegas. Overseen by Executive Chef Claude Le-Tohic and Executive Pastry Chef Salvatore Martone, Robuchon believes these dishes to be some of his very best.

Joël Robuchon Restaurant

“This is one of the greatest menus I have ever created,” said Chef Joël Robuchon. “There are many details involved in preparing each service along with an extremely high skill level required to execute this experience. I am grateful to work with a talented, passionate team that puts their heart into making these masterpieces every night.”

Joël Robuchon Restaurant

The first course includes a carpaccio of foie gras and potatoes covered with black truffle shavings, a Scottish salmon confit coated with Osetra caviar and a wasabi cream, and a main lobster in a thinly sliced turnip with sweet and sour dressing. After, a black truffle tart with confit onions and smoked bacon, a pan fried egg with pearl rice and black truffle, and frog leg fritters with garlic purée and parsley coulis will be served. Next, guests will dine on truffled langoustine ravioli with simmered green cabbage, a seared diver sea scallop served with kumquat and caviar, and a medley of aromatic herbs in an exotic broth. The final course will include sea urchin atop a purée of fennel and potato with citrus jus, caramelized black cod in a Malabar black pepper sauce with pak choy and spiny lobster grilled with a green curry jus and fresh coriander.

Joël Robuchon Restaurant

After these opening dishes, a main course of Châteaubriand beef, topped with foie gras and rolled in black truffles with Porto sauce and purée de pomme de terre will be served. If you still have room, a bread and dessert trolley will make its way around the restaurant, carrying 40 types of sweets and chocolates. Wine pairings are also available upon request and will be hand-selected by Joël Robuchon Restaurant Wine Director William Moss.

Reservations are highly recommended and can be made online. Prices start at $445 per person.

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