L'Atelier — Restaurant in Paradise

Excellence is probably the motto in this place. Each dish was produced at excellent quality. The only downside being the last.

As we came in, i was at first dissatisfied to sit at the bar counter. But sitting there, i got to see a lot of things i could appreciate. Maybe it went unnoticed to most, but i could see everyone communicating and constantly trying to put the best foot forward.

In fact, we both mistook them all for being a well tuned machine. We were checked on constantly and our food came out on extremely excellent timing. The staff were excellent and engaging and we had a wonderful time with all of the food.

The bread was fresh and absolutely delightful proportions. It was delicious and a great add on to our meal. The beginning jello shot, which i wish i could remember was a very well met introduction to the course itself. Even now i can recall the sour bite of the fruit over a mellow jello. Well executed, and if it was too sour, i could take more jello. The combination of flavors surprised me, something i have never really experienced before and made me thankful for coming here.

The oysters were honestly the only disappointment in the entire course. The was the consensus between us, but for two different reasons. For my brother, it was the idea of the caviar being too overpowered by flavors to enjoy it. Preferably, it would've been better on the side. For me, I've had plenty of oysters, done many different ways, but this was my least favorite, and for what i consider, a lack of flavor. I could be used to a more Japanese style in Omakase for oysters, but here, it tasted like straight butter. A bit too much in my opinion.

The Uni stood well at the forefront of this dish. Each other ingredient amplified the taste. I can tell the origins of this dish, and it was very well appreciated. The flavors were rich and sublime. It didn't over power the main part of the dish at all, and something I wish more of. That is a personal highlight of mine. This was one of my favorite dishes.

The ravioli were delicious. I did have a small qualm, and wasn't entirely sure if it was intentional, but each bite had a different consistency of flavor. Still good nonetheless, i enjoyed it and went to clean the bowl with my bread.

Following up with the La Saint Jacques, the Sea Scallop was delicious. On a bed of orange gin sabayon, I can defintiely say this was one of my other favorties of the evening. It was a new taste to me, and a definite enjoyable one. The different citrus on top was nice, but in the end, was a little bit disruptive. I enjoyed the creaminess of the sauce, and the tanginess of the citrus. I understand it does have a different level of flavor as pieces instead of a sauce, but I feel like it could be worked on to make the bite easier to assemble.

Le Cabillaud was a nice dish. Cod over the potatoes was great. I will say, in this dish, teh cod seemed more the compliment to the potato and leeks. That was the main part I enjoyed on it.

La Caille is what I wish I ordered, but at the same time, I was happy for my lamb chops. On one hand, the lamb was filling, but seeing my brother with the qual and trying a bite... it was absolutely delicious, but it was only so small. I wish there was more, but I can't really say. It was a dish that was so godo, it really made us want more.

The desert was in two courses. The first was a citrus bowl with dry ice on top. I love the cruncha dn texture, all of it mixing into your mouth and pallet. Definitely a unique experience.

Following suit was a nice chocolate witha vanilla bean icea cream. Very nice and filling. A good wayt o end a meal!

The only real con to all of this was the one Oyster dish, and probably a little bit of staff. One being how the staff would ask both of us what we thought, and before I could really say anything, see taht their focus was for my brother than me. Probably didn't help that my name was on the reservation, and that when I ordered additional desert, it didn't go to me, but...

At Joël Robuchon, food is made to look as great as it tastes.

Much like the cavemen used animal fats and vegetable juices to paint murals on walls of stone, it is here that food is used as art, plates are used as canvasses, and the restaurant's dishes take on sculptural forms laden with symbolic meaning.

OCD levels of attention are given to every detail. For example, the staff hand-decorates each plate with a water-soluble paint that comes off when the dishes are washed at the end of the evening, only to be re-applied the next day. The dining room is decorated with legitimate fine art, such as Auguste Rodin's "Age of Airain," a bronze statue of a man celebrating his nudity. Before I opened my mouth, the maître d' greeted me by name.

On my visit to Robuchon, I ordered the Dégustation Menu ($445), a marathon tasting of 18 unique dishes, breads, and take-home treats.

My eyes bathed in the luxurious beauty of the tasting's initial offering: the delicate Le Caviar Imperial is perhaps better known as caviar araignee de mer, or caviar "spider of the sea," and is a work of art sprinkled with flakes of gold. The fresh, buttery caviar was so plentiful in my mouth, it felt like I was chewing a caviar steak coated with the flavorful jellied crustacean consommé it sat in.

The eyeball-like L'Oeuf de Poule was magnificent both to look at and to eat -- pulling off a culinary magic trick that confounded me: a de-shelled egg with a hard-boiled white but with a liquid runny yolk inside.

My main course was Robuchon's wickedly-rich squab stuffed with foie gras, with its unlikely but welcomed addition of cabbage and bacon. Le Pigeon was also served with Pommes Robuchon, the world-famous silky, micro-sieved mashed potatoes that maintain an outrageous 2:1 potatoes-to-butter ratio.

Some of the other tasting stand-outs included the delightful squid ink risotto served with the fish fillet, the rose shrimp served in the umami-rich ocean-y broth, the refreshing shaved ice with hibiscus syrup, and the heavenly chocolate hazelnut dessert with its glamorous edible butterflies made of sugar.

Was it worth the price? That's a personal question that each person needs to decide for themselves. I know people who would burn $500 on slot machines without a second thought, but would consider spending the same amount on a meal in Vegas to be a foolish waste of money. With this restaurant, you're not gambling. Joël Robuchon is Las Vegas's only restaurant to earn Michelin's Three Stars in addition to earning AAA's Five Diamonds, and has now taken residence on my top 5 list of dining...

As a local it is easy to overlook some of Las Vegas' most exclusive eateries, but rest assured that for the last 19 years few have performed as consistently as L'Atelier de Joel Robuchon where Chef Anthony Taormina now leads a youthful kitchen focused on excellence Thursday through Monday from 5pm until 9pm.

Last visited in December 2010 under the direction of Steve Benjamin and Kamel Guechida, both men continuing a fine tradition of former Robuchon Chefs moving on to larger things, August sees L’Atelier back from vacation with a Seasonal Discovery Menu that continues to highlight “The Chef of the Century’s” contributions to gastronomy.

An experience best enjoyed at the counter, General Manager Jim Bibbee directing an experience that is personal yet professional, L’Atelier’s room remains modern yet comfortable in black and red as light music matches a pace that is customized to each diner’s preference.

Offered Grand Cru pairings with dinner, a total of nine courses and two supplements, things began with a classic pairing of Champagne and Caviar before moving onward to Bluefin Tuna in two forms including a memorable bite supported by Shiso fried in Tempura.

Next presenting a floral Chablis with notes of Apple, beautifully suited for Tomatoes atop Cheese, fans of Robuchon’s Foie Gras Ravioli will be happy to know the dish continues to shine with delicate Pasta bathed in Broth perfumed by Herbs from Chef Taormina’s garden.

Trying to go easy on Bread, though the Viennoiserie and a disc of Echire Butter proved irresistible, German Sauvignon Blanc proved a welcome surprise first supporting a Scallop with Paprika Oil and then Butter-poached Lobster adjacent cooked Vegetables.

Seeking balance rather than something overly bold in 2015 Chateau Lynch Bages Pauillac Grand Cru, its Berry notes and earthy linger well-suited to L’Atelier’s famous Burger as well as A5 Wagyu with Peppercorn Sauce and Joel Robuchon’s “Purée de Pomme,” it was upon hearing about this diner’s Hungarian heritage that the Sommelier graciously added a pour of 2017 Royal Tokaji 5 Puttonyos to a pre-Dessert featuring Calamansi.

Never hesitating to overdo it at Dessert, Chef Gilbert Peña’s newest addition called “Le Mais” a rustic ode to Summer that evokes plenty of nostalgia, fans of unique Sweet Wines should look closely at Inniskillin Cabernet Franc Icewine with enough tannin to match Chocolate,...