After closing in March 2020 when the state shut down non-essential businesses like restaurants and casinos to help prevent the spread of COVID-19, two of the city’s most popular French restaurants are preparing to reopen. Joël Robuchon returns to the MGM Grand on July 1st and the more informal workshop L’Atelier de Joël Robuchon reopens on July 15th.
L’Atelier de Joël Robuchon gives guests a front row seat when they sit down at the bar overlooking the kitchen to watch the chefs’ art. The more casual way of dining at Robuchon features tapas, a tasting menu, and wines from around the world. Customers can even order Robuchon’s vision of a burger and try his famous mashed potatoes.
La Framboise at L’Atelier de Joël Robuchon MGM Resorts [Official Site]
Jonathan Doukhan, head chef at L’Atelier de Joël Robuchon, says his team has spent the past year developing new dishes that “turn common ingredients into dishes never seen before in a Robuchon restaurant or anywhere else has seen. The menu is recognizable and accessible to newcomers as well as a stimulating challenge for gourmets. ”Le Saint Pierre offers John Dory à la plancha on a“ sambol ”made from tomatoes, lime zest and coriander puree; Le Grenouillle comes with caramelized frog legs on a creamy spelled risotto; and La Framboise brings a white chocolate ball with fresh raspberry and yuzu ice cream.
Guests can sit next to Chuck Norris, one of the celebrity pictures that line the opulently decorated room in the gorgeous Joël Robuchon, which feels like a mixture of the inside of a Faberge egg and Marie Antoinette’s boudoir. The exquisitely prepared food from the Robuchon returns, including a 15-course tasting menu. French grandiosity meets Asian sophistication. Truffled langoustine ravioli in foie gras sauce, a semi-soft boiled egg on spinach puree and Maine lobster in a thinly sliced beet join wandering cheese, bread and mignardise carts. Take a seat in the opulent lounge at the front for a glass of champagne.
Le Caviar Imperial with Osetra caviar served on king crab in a crustacean jelly with cauliflower puree at Joël Robuchon MGM Resorts [Official Site]
Christophe de Lellis, head chef at Joël Robuchon, says his team was working on a menu of popular dishes for the return, such as Le Caviar Imperial with Osetra caviar, served on king crab in a crustacean jelly with cauliflower puree; La Langoustine with truffled langoustine ravioli, served with boiled cabbage and foie gras sauce; and La Rosa, a jelly made from Dassai “39” sake, topped with white chocolate rose and orange coulis.
Both restaurants were part of Eater 38 in their day.
Robuchon died in August 2018 at the age of 73 from complications from cancer. In 1987 Robuchon was awarded the title Chef of the Century by Gault Millau.
• Joël Robuchon’s two outstanding restaurants will return “if business levels permit” [ELV]
• All coverage of Joël Robuchon [ELV]
All coverage of Joël Robuchon’s studio [ELV]
• How the coronavirus is affecting food and restaurants in Las Vegas [ELV]
