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In Photos: Joël Robuchon

kevin h Feb 10, 2008 05:50 PM

I was at Joël Robuchon a few weeks ago, and I must say that it was the best French meal I've ever experienced. I was a bit wary going in, given the mixed reviews the place has gotten on these boards, but the restaurant managed to exceed all my expectations. The menu in brief:

1: L'Avocat - Dans une infusion juste prise aux herbes et une caillebotte à l'huile d'olive (Avocado purée in a thin herb gelée and olive oil flavored curd cheese)

2: Le Caviar - Asperge verte aux feuilles de mélisse, gelée recouverte d'une onctueuse crème de chou-fleur, fines graines de couscous iodé (Green asparagus topped with Oscetra caviar, delicate gelée and a smooth cauliflower cream, thin couscous and Oscetra caviar)

3: La Saint-Jacques - La noix poêlée aux fregolas avec une émulsion coralline (Pan seared scallops with fregolas pastas and coral emulsion)

4: La Langoustine - Truffée et cuite en ravioli avec un émincé de chou étuvé (Truffled langoustine ravioli with stewed cabbage)

5: La Symphonie de Truffe - En tarte friande aux oignons confits, les légumes d'hiver mitonnés au foie gras, un zéphyr avec un consommé végétal (Black truffle in a hot pastry, onions and smoked ham, fall vegetables in a green cabbage ravioli, light truffle cream on top of custard)

6: L'Ormeau - Dans un court bouillon aux jeunes poireaux et gingembre (Abalone, baby leeks in a ginger bouillon)

7: L'Amadai - Cuit en écailles et servi sur une nage au yuriné (Amadai in a lily bulb broth)

8: Le Turbot - Cuit sur l'arête avec étuvée de chataîgne et céleri au jus truffé (Roasted turbot "on the bone" with celery and truffle stew)

9: Le Bœuf - Grillé au plat, foie gras laqué ivre de port vintage »Taylor's», macaronis au vieux comté, cristalline au poivre (Grilled Kobe beef, roasted foie gras with port, cheese macaronis, black pepper cristalline)

10: L'Epeautre - Du pays de Sault mitonné et doré à l'or fin (Sault farrow prepared risotto style, gold leaf)

11: La Pore William - Glacée aux saveurs fruitées et confite à la crème de Cassis (William pear on a sorbet and confit in black currant)

12: Le Chocolat « show » - Coulant à l'Araguani, sorbet mentholé (Melting Araguani chocolate with a hint of peppermint)

If you have one meal in Vegas, this is the place to do it in my opinion. We went to Picasso the following night, and it wasn't even in the same league.

For full details and all the photos, see: http://blog.myspace.com/index.cfm?fus...

  1. d
    Dave Feldman Feb 10, 2008 09:52 PM

    I really enjoyed your report, Kevin, and the photos are beautiful.

    1 Reply
    1. re: Dave Feldman
      GroovinGourmet Feb 13, 2008 06:58 AM

      Seconded. I know where I'm going when I take down my first Vegas poker tournament.

    2. m
      masstech Feb 10, 2008 07:18 PM

      The link didn't work when I tried it Sunday night. Please try again. Photos of Robuchon bring back very fond memories for me.

      1 Reply
      1. re: masstech
        kevin h Feb 10, 2008 09:10 PM

        Unfortunately the site has been having some problems today. Try refreshing the page a few times; it should work.

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