12.3.08

Joel Robuchon at the Mansion, MGM Grand

Since I first started to cook, I have been indoctrinated in a mantra: "We cannot achieve perfection, just strive for it every day". This is the motto of the great chef Joel Robuchon, and it is an idea upon which a whole philosophy of the culinary arts rests. Imagine my amazement, my shock, as I sat at Joel Robuchon's breathtaking restaurant at the MGM Grand, of all places- one of only four diners in the restaurant- and ate a perfect meal. It was like seeing a unicorn, or a purple sky. A meal of a lifetime.

Le Petit Pois Floating island on top of cream of peas with hint of mint, veal juice, sesame seed fritter


Selection of 24 Breads, Baked Daily


Bacon Bread, Gruyere Baguette

Le Caviar Green Asparagus topped with Oscetra caviar, delicate gelee and a smooth cauliflower cream, thin couscous and Oscetra caviar

La Saint-Jacques Pan seared scallops with fregolas pastas and coral emulsion

L'Oeuf Egg yolk in an herb ravioli, baby spinach and morels

La Symphonie de Truffe Black truffle in a hot pastry, onions and smoked ham, first vegetables in a green cabbage ravioli, light truffle cream on top of celeriac custard


Le Parmigiano Reggiano Parmesan and vegetable consomme with baby leeks

L'Oursan Sea urchin, potato puree with a hint of coffee

Le Turbot Roasted turbot "on the bone" with chestnuts and truffle stew

Le Boeuf Grilled Kobe beef, roasted foie gras with port, cheese macaronis, black pepper cristalline

Les Pousses de Soja Soy bean cooked risotto style with mushrooms and chives

Le Rouge Spice Red berry coulis perfumed with spices, muscovado sugar from Maurice island and pineapple sorbet

La Fuji Slowly caramelized apple, cider vinegar panna cotta and peanut ice cream

Ice Creams and Sorbets

Mignardises

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