Pampering ourselves with fine food, drink and decadent dessert often comes with a price. But one thing is certain—when value defines the experience and exceeds expectations –parting with a little extra cash can feel like a well spent gift to ourselves.
Since opening Joël Robuchon at MGM Grand, in 2005, the fine dining Las Vegas establishment hasn’t gone unnoticed. With Mobil Five-Star, Michelin Three Star and AAA Five Diamond Awards, the masterful chef Robuchon sends hungry guests on a sensory exploration. “You have to get to the five senses; the view is the first one, it has to be pleasing to the eye. Texture is also very important,” Robuchon said. “And the noise of the bread cracking or noise in the restaurant,” he says, adds to the experience.
With 19 restaurants worldwide, food is Chef Robuchon’s world. Similar to the principals of fine winemaking, Robuchon understands that high standards and high quality ingredients deliver the best results. Like with fine wine, no ordinary grapevines will do. Only the best grapes are plucked from the vineyards. Specially trained hands know how best to handle the grapes. The result? Palate pleasure. And it’s with this kind of philosophy that chefs like Robuchon create such exquisite tastes and experiences that rarely disappoint.“ It all starts with the best ingredients,” Robuchon said. That means he brings in only the freshest prawns, tomatoes, baby leeks, that teem with flavor, color and texture. But taste alone is only part of the experience, he says.
To replicate high quality dining experiences each time a dish is presented chefs must take all elements of successful meal preparation into consideration. And take it seriously. Care, food handling, planning and artful presentation inject life into the Le Caviar Oscietre or La Tomate delicacies. “The view and look of a dish is extremely important before you eat you are going to see it and look at it,” Robuchon said. “It might make your mouth water, that’s why we put a lot of effort into it.”Reminiscent of fine art, the fresh baked breads neatly displayed show the careful arrangement and thought required of a talented food designer. Only a serious carbo-creative could take yeast to such height with the many shapes, sizes and textures—from oblong loaves to short rounds proudly glistening with sheen. Taste buds scramble to interpret the new flavor combinations. With a hint of curry Le Bar, made with pan fried sea bass and lemon grass opens new pathways to flavor—and pleasure.
The room is the view
Take the private room, it comes with a side order of ambiance. With thick eggplant-colored drapes that compliment the stunning striped walls, fine table linens, a festive centerpiece and shimmery stemware deliver artful display—unmatched by no other. Joined with all elements in the room the experience it plays out like a symphony with only the finest musicians. Adding more depth to the dining experience.
Not interested in six courses?
New menus offer more pricing options. “Guests can pick one appetizer and one entrée or one appetizer and one dessert,” Robuchon said. Want something quicker and easier on the wallet? “We’ve also started a three course meal and it’s served all at once.”
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