The award-winning chef’s name lives on through his revolutionary dining destinations. While the Joël Robuchon will serve up its famous degustation menu of 15 courses, the L’Atelier de Joël Robuchon will continue experimenting with simple ingredients and innovative cooking techniques.
Award-winning chef Joël Robuchon passed away in 2018 but his namesake restaurants live on. Robuchon, in 2016, held 32 Michelin stars between his acclaimed restaurants across the world, the highest number for any restaurateur. Now, the Joël Robuchon restaurant at the MGM Grand in Las Vegas, the only restaurant with three Michelin stars in the city and sister restaurant L’Atelier de Joël Robuchon are all set to open in July.
The Joël Robuchon will open on July 1 with its famous degustation menu comprising 15 courses of masterpieces conceptualised by Chef Robuchon. Some of the highlights include Le Caviar Imperial (Osetra caviar served on king crab in a crustacean gelee dotted with cauliflower puree), La Langoustine (truffled langoustine ravioli served with simmered cabbage and foie gras sauce) and La Rosa (delicate gelee of Dassai 39 sake topped with white chocolate rose and orange coulis). And, of course, there will be the popular carts of desserts, cheese and bread doing rounds of the restaurant.
“We’ve felt an immense outpouring of love from Robuchon fans looking forward to the moment they’ll be able to dine with us again. In the spirit of reembracing those we have missed dearly, we’re cultivating a menu of the most beloved dishes in honour of each of our guest’s memories over the years,” said Christophe de Lellis, Executive Chef of Joël Robuchon.
The L’Atelier de Joël Robuchon will open on the 15th of the same month. This restaurant, created by the late chef to challenge the traditional concept of fine-dining, will continue on its journey, experimenting with simple ingredients and innovative cooking techniques. Some of the menu highlights will include Le Saint Pierre (John Dory à la plancha on a “sambol” of tomato, confits lime zest and cilantro puree), Le Grenouille (caramelised frog legs on creamy spelt risotto) and Le Framboise (white chocolate sphere with fresh raspberry and yuzu ice cream).
“The downtime provided us the opportunity to brainstorm ways to revive the daring spirit of L’Atelier. Guests will be wowed by the way we will transform commonly used ingredients into dishes never-before-seen at a Robuchon restaurant or elsewhere. The menu is both recognisable and approachable for newcomers, as well as a stimulating challenge for gourmands. I cannot wait to introduce our year’s worth of conceptualisation into action,” said Jonathan Doukhan, Executive Chef of L’Atelier de Joël Robuchon.
Both restaurants will be open from Thursday to Monday, 5.30pm to 10pm.