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May 2, 2012 11:32 PM

Twist or big daddy Joel Robuchon

Hey everyone,

Gf and I have planned a culinary trip to Vegas for 5 nights, we have are reservation for Le Cirque, Sage, Raku, and e by Jose Andres. We need one more option in the $500 range including tips, we do not drink so that should enable us to splurge more on food.

We are both chefs who have done research on what type of food and experience we will have in Twist and Joel Robuchon. I'm leaning more towards Twist for the experimental and daring factor, while the Gf prefers to dine at JR for the upscale factor(limo ride, bread and mignardises cart).

If it makes any difference we are going to order a la carte at Twist(1 soup, 2 app, 3 mains, 1 dessert) all to share. While if we decide to do JR we are hoping to do the 4 course prix fixe menu(2 apps, 1 main, 1 dessert) we plan to choose different dishes per each course so we can try and share as many dishes as we can.

If you consider the restaurants we have resos for, none of them have the "wow" factor that Joel Robuchon provides. This is my Gf argument, but I really want to see what Twist is all about. Twist also has a new chef de cuisine as pascal Sanchez is leaving to start his own restaurant in France. I would love to see what Ryuki Kawasaki can do on his own. Ryuki has also worked for Robuchon for 4 years.

I guess we can just do a coin flip but I thought I might get some opinions first.

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  1. I've dined at both restaurants (Robuchon 3x and Twist 1x). While the food at Twist is more creative, not all of it was delicious. Gagnaire "twist" is to do multiple variations on a theme with some not being too successful. The room itself is very sleek--not glamorous like Robuchon. Service was fine-our captain was very charming, but the waiter must have just transferred from a local diner with lines like "hey, you still working on that?". Service at Robuchon is extremely polished yet friendly. I dined at Robuchon in March, and while not all of the dishes were as wonderful as my dinner there in 2011 which were the best of that trip, I'd still return quicker to Robuchon than Twist. Robuchon's "wow" factor with the limo, bread cart, and bon-bon trolley cannot be beat by any restaurant anywhere.

    9 Replies
    1. re: ellenost

      We have reservations for Robuchon in June and was wondering if the degustation is worth the little extra money over the 6-course prixe fixe?

      Our reservation is at 5:30 but we have show resos at Planet Hollywood for 9:30, I realize that with some of the choices on the prixe fixe menu it comes with a supplementary of up to $60. With the 6-course costing $240/pp and the degustation at $425/pp, is the price difference worth it and would 3 1/2 hours be enough for us to enjoy the full degustation?

      1. re: lechonbaboy

        I've dined 3 times at Robuchon, but have never had the deugstation. I've always gone with the 6 course tasting with substitutions from the a la carte menu and the supplementary charges from the tasting menu. I like being able to select my dishes, and many of the dishes of the degustation didn't "wow" me. My most recent dinner at Robuchon had 2 of the supplementary charges. I was not happy with the beef dish--very chewy/gristly. Much preferred the duck from my 2011 dinner. I think when I return to Robuchon, I'll opt for the 4 course tasting menu. I have a very "healthy" appetite--no problem getting through 16 courses at Momofuku Ko in NYC, but after 6 courses at Robuchon, I was too full to enjoy much on the "bon-bon" trolley. My 6 course dinners at Robuchon take a good 3 hours, and I was dining solo.

        1. re: ellenost

          How much did the 6-course meal end up costin you with the supplementary charges?

          We were really set on having the 6-course but considering we are going all out at Guy Savoy we might as well do the same at Robuchon.

          3 1/2 hours might not be enough to enjoy the degustation and we do have show reservations after, so being overly stuffed is something we want to avoid.

          We also do have healthy appetites but I feel if we decide on the degustation that we might not be able to fully enjoy the bread and mignardises carts. We're very open minded when it comes to food and as chefs I believe our pallets are refined enough to be able to appreciate any dish.

          I'm definitely leaning towards the 6-course but girlfriend is saying that we should just decide once we are there and have seen the menu, because unlike Guy Savoy; Robuchon changes his menus often.

          1. re: lechonbaboy

            Dinner (before tax and tip) was about $350--sorry, I can't remember since I charged it to my room at the Bellagio.

            I highly recommend La Sphere de Sucre for dessert from the a la carte menu--it was one of the best desserts ever from any restaurant!

            1. re: lechonbaboy

              The first time we went to Robuchon we ordered the 6-course. We were stuffed by the time the cheese course rolled around (so to speak). And that's after making an effort to not eat too much from the bread cart (very difficult to do). I find the thought of the degustation daunting.

              1. re: zippyh

                $350 for the 6-course with the supplementary charges before tax and tip is getti awfully close to $425.

                I keep thinking to myself that even though the 16 course might be a lot of food, the $425 price tag seems like a bargain when you consider the extra charges.

                I have also read reviews that said the prixe fixe portions and a la carte portions are pretty much the same and that it is bigger if not double the size compared to the degustation portions. Add in the fact that degustation menu is completely different than the a la carte and the prixe fixe menu, its very enticing to have.

                Time is the only thing I am really worried about. I reserved about 4 hours for our custom 16 course at Guy Savoy and I still feel that might not be enough for the reason that we are sitting at the chefs table. Interaction with the chefs and watching the magic happen can easily add time to our dinner.

                It seems like everybody in Vegas has their own version of the sphere dessert(hot liquid poured on top to melt the sphere). I know for a fact that Guy Savoy and Le Cirque have different version of it on their menu.

                We really want to decide in advance what kind of menu to have at Robuchon as we don't want to be spending/wasting a lot of time there deciding what to get. As much as we want to see peepshow we are willing to sacrifice being late for that show to be able to fully enjoy robuchon.

                What a great dilemma to have lol

                1. re: lechonbaboy

                  Robuchon's La Sphere is not what you've described. It is a hard sugar shell that has a cold lemon/raspberry mousse inside with pop rocks. No hot liquid to melt the shell; you need your spoon the crack the shell. Very unique.

                  1. re: ellenost

                    That sounds amazing, girlfriend has a sweet tooth and she is most excited for the desserts and mignardises cart. I think we will take your advice and either get the 4 or 6 course so we can indulge on the carts.

                    I have read reviews online about the degustation and and people really enjoyed it with around 4 hours, with 1 review saying they spent almost 5 1/2 enjoying the degustation.

                    1. re: lechonbaboy

                      If you and your girlfriend come to NYC, I think you'd love Momofuku Ko (either the 2 hour 10 course dinner for $125 or the 3 hour 16 course lunch for $175) and the extended tasting menu (20 courses) at Per Se (approx. $500) that lasted 5 1/2 hours. Have a great time!