 |
| La Sphère |
Following
a recent visit to his award-winning Las Vegas restaurants, Chef of the Century
Joël Robuchon has introduced new fall menu items at Joël Robuchon Restaurant
and L’Atelier de Joël Robuchon at MGM Grand Hotel & Casino. Staying true to
his reputation for emphasizing the natural flavor and beauty of each ingredient
within a dish, every new menu item, from appetizers to desserts, is a feast for
the stomach and the eyes. Chef Robuchon masterfully combines the freshest
seasonal ingredients creating unparalleled flavor profiles artfully designed to
capture the essence of the season.
New
fall menu selections are now available and include:
Joël
Robuchon Restaurant Menu Selections
Le
Caviar Imperial is an aesthetic arrangement of Imperial Caviar placed atop king
crab resting within a bed of crustacean gelée dotted with cauliflower crème and
green chlorophyll.
In Le
Porcelet, roasted suckling pig is presented alongside green cabbage, selected
at the height of the season. Cannelloni filled with onion confit, chorizo,
bacon and porcini is set in the oven to gratinaté, a French term used to
describe how the sauce cooks until a crisp surface forms, and is then topped
with bone marrow. All components are served over mild white beans and decadent shaved
white truffles.
L’Œuf
de Poule features a soft-boiled egg rolled within crispy, fried brick dough and
placed within a light Comté cheese emulsion. This delicate dish is perfectly
completed with a topping of the highest-quality Iberico de Bellota ham.
In
the eye-catching Le Bar, fresh spinach leaves prepared in a crustacean and
black Malabar pepper sauce serve as the foundation for a luscious grilled sea
bass.
 |
| Le Black Cod |
Le
Black Cod is a semi-smoked black cod gently set within a late-season eggplant
puree made with matsutake mushrooms and yuzu juice. Fresh artichoke, red bell
pepper and a gorgeous spiraled eggplant garnish top the exquisite dish.
Joël
Robuchon Restaurant Dessert Menu Selections
A
visually stunning dessert, La Carioca incorporates vibrant auburn and red hues
reminiscent of fall’s changing leaves. Bright orange guava mousse is topped
with fresh papaya coulis and black fruits sorbet and served within a smoking
vessel.
Beautiful
violet colors pop in La Sphère, a bubble sugar sphere filled with tart
blueberries, yogurt sorbet and candied lemon covered in a vivacious violet
cream.
Le
Chuao is a rich Chuao chocolate sphere filled with orange caramel complemented
by creamy dulcey blonde chocolate and adorned in gold.
L’Atelier
de Joël Robuchon Menu Selections
Succulent
king crab meat in Le Crab Royal is curried and served over couscous, broccolini
and a medley of fresh seasonal herbs.
L’Anguile
Fume unites mouthwatering smoked eel with traditional foie gras portions served
among fingerling potato salad with dashes of spicy horseradish.
Calamari
is sautéed in Les Calamars and topped with a fresh Mediterranean vegetable
medley complemented by a touch of crustaceous vinaigrette.
L’Atelier
de Joël Robuchon Desserts
The
simple and sweet Le Café combines coffee Chantilly, chocolate sablé cookies, a
classic French cookie made with chocolate shortbread and coffee ice cream.
Le
Dulce is a sphere of cherry sherbet sitting atop house-made chocolate fondant
and velvety dulce cream.
To
make reservations at Joël Robuchon Restaurant or L’Atelier de Joël Robuchon,
call MGM Grand Restaurant Reservations at (702) 891-7925 or visit online at
www.mgmgrand.com.
No comments:
Post a Comment