Joel Robuchon - Las Vegas - Mansion & L'Atelier

[BDR]

Thanks for the article link. Nice write up, but I think he seriously undermines his opinions by saying "Las Vegas is to chefs what Broadway is to theater people: the center of the universe". New York and Paris are now the culinary "sticks"? There are some great restaurants here, but this statement is just silly.

I do completely agree with his line: "Aha! So this is what it's supposed to taste like". Thast's exactly what I thought several times when I ate at L'Atelier.

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Neil, I'm gonna be out there early April, eating at the mansion. Are you being "shared" or strictly L'Atelier? Would love to say hi if you're there.

[tsquare]

I just wanted to mention that I will be starting as a pastry cook at Robuchon next week. So any reports you hear from me in the future may need to be adjusted for bias  . Don't know my exact duties yet, but L'Atelier and Robuchon at the Mansion share pastry staff, so I will probably be working on stuff for both sides.

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Hey! Just noticed the new signature line! Congratulations. Ol' Seattle boy Tom Douglas was in Tokyo earlier this month and mentioned on his radio show that they ate at Robuchon, somewhat accidentally, on their last night and loved it - and the price.

[nightscotsman]

Neil, I'm gonna be out there early April, eating at the mansion.  Are you being "shared" or strictly L'Atelier?  Would love to say hi if you're there.

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I'm mostly working on the Mansion side and only doing some production for L'Atelier.

I'm sure they would be happy to give you a tour of the kitchen if you ask your server. However, I have to ask you to please not ask for me by name. I'm just a cook and quite new in the kitchen, and I don't want them to think that I'm inviting friends to drop by to chat all the time. I'm usually there until 9:00 pm Thursday-Monday. Say 'hi' if you pass through the pastry kitchen.

Thanks tsquare!

[BDR]

Neil, I'm gonna be out there early April, eating at the mansion.  Are you being "shared" or strictly L'Atelier?  Would love to say hi if you're there.

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I'm mostly working on the Mansion side and only doing some production for L'Atelier.

I'm sure they would be happy to give you a tour of the kitchen if you ask your server. However, I have to ask you to please not ask for me by name. I'm just a cook and quite new in the kitchen, and I don't want them to think that I'm inviting friends to drop by to chat all the time. I'm usually there until 9:00 pm Thursday-Monday. Say 'hi' if you pass through the pastry kitchen.

Thanks tsquare!

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Gotcha. I'm booked at the mansion for Friday the 7th, early dinner. If my wife and I get to the kitchen, I'll try to give a casual hi. Trying to decide if I can gear up for the 16 course feast, hoping to.

b.r.

Edited March 9, 2006 by BDR (log)

[jordyn]

Anyone know the reservation policies here--specifically, how far in advance you can/should book?

[lgott]

For L'Atelier, it's 30 days in advance. For The Mansion, back in January I was told that reservations may be made for the current month and the next two months. For example, on February 28 reservations could be made for February, March and April. On March 1, reservations could be made for March, April, and May.

Being a compulsive planner, I made reservations as soon as possible!

Edited March 23, 2006 by lgott (log)

[nightscotsman]

You can often get seats at L'Atelier without a reservation, especially on weekdays. And the Mansion is usually not fully booked except on some Fridays and Saturdays. Of course, if it's a holiday or there's a big convention in town, everything in town books up, so it's good to know what's going on. All that said, if you know you need a specific date and time, reservations a couple months in advance will give you peace of mind.

[cbarre02]

neil, do you have any photo to show of the work you do there. My friend matt works over there, he says that its them greatest work experience of his life

[nightscotsman]

Sorry, no photos. I don't think my chef would look kindly upon cameras in the kitchen given that they don't even want me to write down recipes.

[SG-]

After two nights that made a dent into my house downpayment, I'm happy to say that the quality of the food at both L'Atelier and the formal dining were excellent!!!! Between the two restaurants, the experience at the less formal L'Atelier was more enjoyable, sitting at the counter watching the action in the kitchen and interacting with our waiter.

Don't get me wrong I love the design of the formal dining room at the Mansion, however the pacing was just downright terrible!!!!! Before we even decided on the menu or received the wine list the first course was delivered under the guise of an amuse bouche. Very akward having to put away the menu, finish the course and then return to the menu and wine list. We ended up deciding on the 6 course menu and the pacing of the remaining courses were no better. By the end of the first hour we were finished with the mains and only the dessert remained. The meal was paced so quickly that I couldn't even order additional wines, and also the fact that I never even had a chance to finish my pre dinner cocktail. Frankly I was getting kinda intoxicated chugging a bottle of wine under an hour between my wife and I. They have really got to work on this

In addition, we never received any treats/amuses between courses typical of these restaurants. Is this typical of Robuchon's days in Jamin??

[SG-]

Pics from the first nite at L'Aterlier

Kitchen

[jende]

I'm taking a trip to Las Vegas in June and trying to decide between L'Atlier and the Mansion, so I'd love to hear more about your experience. I'm leaning toward L'Atlier because it sounds like more fun with equally good food.

[molto e]

Don't get me wrong I love the design of the formal dining room at the Mansion, however the pacing was just downright terrible!!!!! Before we even decided on the menu or received the wine list the first course was delivered under the guise of an amuse bouche. Very akward having to put away the menu, finish the course and then return to the menu and wine list.

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SG,

What do you mean by had not decided on the menu and then the Amuse came? You had not placed your order on which tasting or a la carte menu you were going to order and they brought the Amuse?

Molto E

[SG-]

Don't get me wrong I love the design of the formal dining room at the Mansion, however the pacing was just downright terrible!!!!! Before we even decided on the menu or received the wine list the first course was delivered under the guise of an amuse bouche. Very akward having to put away the menu, finish the course and then return to the menu and wine list.

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SG,

What do you mean by had not decided on the menu and then the Amuse came? You had not placed your order on which tasting or a la carte menu you were going to order and they brought the Amuse?

Molto E

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Yes, they brought the first course over while we still had the menu in our hands trying to decide between the 6 course or tasting menu.

[SG-]

Here's the course descriptions for the above pics at L'Atelier:

1) Crab meat on top of a spicy semolina salad with a citrus dresssing

2) Crab meat salad on top of asparagus and sea urchin vinagrette

3) Crispy langoustine fritter with basil pesto

4) Free range quail stuffed with foie gras and served with truffle mashed potatoes (Sauce was deliciously intense and that mashed potato was like eating super smooth potato cream)

5) Saint Pierre with Fava beans and chorizo, accompanied with that terrific mashed potatoes

6) Le Framboise - white chocolate filled with raspberries drizzled with a hot raspberry sauce that melted the chocolate dome.

7) Le Chocolat - Chocolate senataion <cremeux (?)>, oreo cookie crumb

One other dish (picture missing) that I absolutely loved for its revealing simplicity was the "Poached baby kussi oysters with French "echire" salted butter"

Pics from the next night at the Mansion, we ended up picking the 6 course menu

first course: apple pearl and vodka granite

asparagus topped with ossetra caviar with some intense lemon oil (?)

Brittany lobster under a dissapearing saffron hostie in a seafood bouillon

Pan fried sea bass with lemon grass foam and stewed baby leeks (my favorite dish of the nite, the lemon grass foam was soo intense)

Sauteed veal chop with natural jus and vegetable taglierinis flavored with pesto

Le Chocolat (chocolate in many wayss, very good but too much chocolate for a non chocolate holic like me)

wife's birthday cake, meringue center with cream, very good my description doesn't do any justice....

petit four "TRUCK", jeez this thing was like a mobile candy store, must have been over 20 choices.

a small selection we picked

Edited April 20, 2006 by SG- (log)

[SG-]

I'm taking a trip to Las Vegas in June and trying to decide between L'Atlier and the Mansion, so I'd love to hear more about your experience. I'm leaning toward L'Atlier because it sounds like more fun with equally good food.

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Depending on your budget I think they will both be very enjoyable.. the cost at the Mansion is substantially higher though, the tasting menu is $350!! vs L'Atelier's $115. Factor in tax, tip, wine... ouch...

[molto e]

SG,

The cost for the 16 courses tastings is $350 are you talking about that or the cost of your 6 course plus wine and all was $350. I am very surprised that they would bring the amuse to your table prior to your choosing which tasting menu that you wanted. You should email Loic Launay and tell him what your experience was at the Mansion. This was not my experience at all. My experience was top-notch in all facets.

Molto E

[SG-]

SG,

         The cost for the 16 courses tastings is $350 are you talking about that or the cost of your 6 course plus wine and all was $350. I am very surprised that they would bring the amuse to your table prior to your choosing which tasting menu that you wanted. You should email Loic Launay and tell him what your experience was at the Mansion. This was not my experience at all. My experience was top-notch in all facets.

Molto E

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The 6 course was priced at $215 and the 16 course $350, both before wine, tax or tip. Yes I thought it was odd too that they brought the amuse so early and repeated this to the table beside us later in the night.

Edited April 20, 2006 by SG- (log)

[molto e]

SG,

I had friends that ate there two days ago and they had the 16 course and did not experience those service issues. They thought the food was excellent as well. I hate to think that you went on a "off" night but restaurants do have "off" nights. I still think you should e-mail them and see if they would do anything for you next time in town.

Molto E

[rjwong]

I’ve heard & read so many things about this place. The LA Times food critic gave it four stars. She rarely does that! Before I went in, I took a few photos outside the restaurant, or I tried too. My hands were shaking. I couldn’t hold the camera still! Well, here’s a somewhat decent photo of L’Atelier de Joël Robuchon, the more casual restaurant:

I was the first diner to enter for the evening. Classical chamber music can be heard. Here are some opening photos:

This is butter from Brittany, if my memory serves me correctly ...

Le Pomme : cuillère de perles, de son jus rafraîchi d’un granité de vodka

Apple pearl, vodka granité

I tried to taste the amuse, but my hand was trembling. How embarassing! Am I nervous? Eventually, I managed to put the palate cleanser into my mouth. I hope I don’t become a nervous wreck by the end of the meal ...

The server brought out a cart containing about a dozen different types of breads: brioches, milk breads, mini baguettes, country-style breads, brioches with Gruyère, basil brioches, bacon-filled bread , etc.

Three types of bread

Le Caviar Osciètre : dans une délicate gelée recouverte d’une onctueuse crème de chou-fleur

Oscetra caviar topped with a delicate gelée and a smooth cauliflower cream

Le Foie Gras : en mille-feuille caramélisé d’anguille fumée aux saveurs orientales

Foie gras, mille-feuille of smoked eel with oriental flavors

Le Thon : en tartare, poivron rouge confit à la bergamote et au jambon séché

Tuna tartar, cold red bell pepper confit with bergamot and dry cured ham

La Langoustine : truffée et cuite en ravioli à l’étuvée de chou vert

Truffled langoustine ravioli with steamed green cabbage

La Laitue : en fin velouté sur un flan tremblotant à l’oignon doux

Light lettuce cream on top of a delicate sweet onion custard

Two other types of bread

La Noix de Saint-Jacques : en cannelloni aux courgettes sous un voile de lard d’Arnad et une émulsion de parmigiano

Cannelloni of Scallops and zucchini, parmesan emulsion

Le Homard : au coulis de pissenlit avec quelques feuilles crues de bardes-de-capucin relevéees d’une vinaigrette coralline

Lobster, pissenlit coulis, capucin leaves and sea urchin vinaigrette

L’Os à Mœlle : de bœuf de Kobé aux légumes printaniers

Kobe beef bone marrow, spring vegetables

L’Ormeau : et l’artichaut poivrade dans un court bouillon au gingembre

Abalone, baby artichokes in a ginger bouillon

Le Bar : poêlé à la citronnelle avec une étuvée de jeunes poireaux

Pan-fried sea bass with a lemon grass foam and stewed baby leeks

L’Amadai : cuit en écailles et servi sur une nage au yuriné

Pan-fried Amadai in a lily bulb broth

Le Veau : en côte au plat avec un jus gras et escorté de taglierinis de légumes au pistou

Sautéed veal chop with natural jus and vegetable taglierinis flavored with pesto

L’Epeautre : du pays de Sault mitonné et doré à la feuille d’or

Sault wild oatmeal, gold leaf

Please prepare yourselves for the desserts ...

Le Bahia : en fin crémeux de papaye, jus de cassis

Goyave and papaye granité, cream of cassis and orange macaron

La Fraise : glacée aux coquelicots, en popcorns caramélisés, sirop de cachaça

Poppy sorbet, caramelized popcorns, cachaça syrup

The Sorbet Cart

Coffee bean, guava, green apple

I like the guava sorbet the best of the three.

The tea list

The Tea Cart

Assam tea

Surprisingly, this was the highlight of my meal. My server pours the designated amount of Assam loose tea leaves into the teapot, adds the water, and instructs me to wait about 2-3 minutes before pouring the tea. I poured the Assam tea into my teacup accordingly, and I began to sip my tea. Then, I noticed something: the tea was hot, but not scalding hot. It was as though the water was heated to the correct temperature. This was blowing my mind. Such precision! Such attention to detail!

The Mignardise Cart

I showed restraint: I chose only seven. A pistachio financier, a rocher which was created “by accident” by one of the pastry chefs, a lemon truffle, a sake-infused meringue, a passion fruit truffle, an espresso truffle, and a cannele de Bordeaux.

This was the best meal I have ever had ... and the most expensive ... and it was worth it ...

Joël Robuchon at the Mansion

[robyn]

Just wondering (I'm not sure if this LV forum would be the place to ask),

Where do you all consider as the current Joel Robuchon's best restaurant?

Would it be:

Chateau Restaurant Joel Robuchon (Tokyo) or

Joel Robuchon at the Mansion (Las Vegas) or

Robuchon a Galera (Macau) or

La Table de Joel Robuchon (Paris) or

Restaurant Joel Robuchon (Monte Carlo) or ...

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Actually - Robuchon has 3 restaurants in Tokyo - the Chateau - the Atelier - and a tea salon in a department store. I assume that all 3 are either prototypes for similar restaurants elsewhere - or based on prototypes already in existence. The food in these restaurants may be good - even excellent - but the whole enterprise is starting to look like a high ---> very high end chain. Of course - that is increasingly the case for a lot of famous chefs these days. Robyn

[kai-m]

hi everyone!

we are in vegas right now and think about going to the ATELIER these days -but since rjwong (great pictures!!) said something about the "most expensive meal in my life" we would like to know how much we should put aside for 2, icluding a bottle of "average" priced wine, tax and tip? (usually 370 for two is our self procclaimed limit. but if this place really lives up to french michelin-3*places...)

thanksalot for a quick reply!

greetings

kai

Edited May 10, 2006 by kai-m (log)

[alanamoana]

we spent over five big ones for three people and one bottle of wine (don't know about tax and tip). we did the tasting.

you should be able to do $370 for two...but you might have to go a la carte.

[rjwong]

I don't mind giving prices. Here's what it cost me: $350 for the 16-course menu ; $60.00 for two glasses of wine (Bourgogne, different years, $40 & $20) ; $10 for sparkling water (Badoit, 1 liter). Then, there was tax (7.75% @ $32.55). The sub-total comes to $452.55. The tip/gratuity (20% @ $85, which I decided on. It was not included in the bill) makes the grand total $537.55. And it was worth it. For me, this was definitely a once-in-a-lifetime dining experience.

The restaurant will present you with a choice of the 6-course menu and the 16-course meenu. There is an a la carte menu. You must ask for it.

Edited May 10, 2006 by rjwong (log)

[nightscotsman]

I think Kai was asking specifially about L'Atelier, which Alana was also referring to. It is expensive, but significanly less than Robuchon at the Mansion (which is where the photos above were taken). I think the tasting menu is a good value at $105 (last time I checked), with 9 courses including 2 desserts. You can get away cheaper going ala carte, though you may not get as much food, and the tasting is a good overview of the some of the best dishes. You can also save a bit of money by ordering a glass or two of wine or a cocktail instead of a bottle.