I can finally cross this place off my bucket list. It’s been on there since I saw it profiled on a Travel Channel show more than a decade ago. It’s a formal space that’s fit for any special occasion — like my birthday. Seating is comfortable, especially if you can get one of the corner booths. The decor is ornate in an old world sort of way. I felt like I was dining at my grandmother’s place in the sense of its formality (minus the plastic covering that was on her furniture).
Dishes are all a work of art. Everything is meticulously placed and plated. Plates and bowls are unique to most dishes and compliment the aesthetic of the food. The bread cart is as amazing as everyone says. I wasn’t shy about selecting a few. The bacon bread, brioche with gruyere, and mini croissant were standouts. The separate cart for the butter is nearly as impressive with its tower of rich, creamy butter. Even that is beautifully presented as it’s carved and plated table side in an “O” shape and finished with a touch of salt.
Between the two of us, my wife and I shared three appetizers. The $26 supplement for the mushroom and veal ravioli was steep, but we reveled in every amazing bite. The Alaskan king crab salad was beautifully plated and a forkful of crab, avocado, tomato with olive oil with each bite proved to be light, slightly acidic, delicate, and refreshing. The asparagus veloute that followed was velvety smooth.
The first entree to arrive was a bowl with roasted lobster, chestnuts, asparagus in a shellfish jus. It was an interesting dish with bold, earthy flavors. A rich and hearty dish perfect for the chilly weather. The grilled rib eye plate that followed was almost like a parody of high-end, fine dining restaurant dishes with it’s minuscule portions. The two slices of beef were small, but at least they were excellent cuts of tender, well seasoned beef. The addition of Robuchon’s famous butter-laden potato puree lived up to the hype. The final entree — roasted veal chops with thin mushroom ravioli — was one of my favorites. The sweetbreads that accompanied it were like tiny, crispy croutons that enhanced the savoriness of the dish while adding a contrast in textures.
For dessert we opted for the chocolate soufflé — a perfect example of restrained sweetness and the perfect balance of bitterness. Raised high above the ramekin, it was an impressive sight that eventually collapsed after the addition of ice cream. There was no need to reinvent this classic dish as their execution was as good as any I’ve experienced.
When dining here you always have to save room for the mignardises cart. My wife declined their offer of a birthday cake when making our reservation (that’s a $30 supplement, I believe) so they brought out a pre-selected plate of mignardises. Which I was perfectly happy with. The choices on the cart are plentiful and I would have be too indecisive to select. I made short work of that plate and they brought the cart around to offer more. The lady bug — a chocolate mousse tart — was the best of the bunch. Our server also recommended the tiramisu and creme brûlée. Both were quickly brought out from the kitchen. Served in shot glass-sized glasses, the tiramisu was a beautifully layered, creamy rendition and the creme brûlée was equally amazing.
While it is an expensive restaurant, if you have the funds it’s worth experiencing at least once.
3799 Las Vegas Blvd S
Las Vegas, NV 89109