L'Atelier de Joel Robuchon Restaurant Review
MGM Grand Hotel & Casino
3799 Las Vegas Blvd. S. (Tropicana Ave.) 
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Las Vegas, NV 89109
702-891-7358 | Menu
L'Atelier de Joel Robuchon Restaurant is one of our 2012
| Top 10 Las Vegas Sexy Restaurants
| Top 10 Las Vegas Romantic Restaurants
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L'Atelier de Joël Robuchon Restaurant is one of our 2011 Top 10 Insider Picks in the US.
Go behind the scenes of L'Atelier de Joël Robuchon Champs-Elysées restaurant in Paris!• Watch our exclusive interview with corporate executive chef Philippe Braun.
• Watch our exclusive interview with corporate pastry chef François Benot.
Cuisine
Open
Dinner nightlyFeatures
- Romantic setting
- Full bar
- Reservations suggested
- Valet parking & parking garage
- Casual dressy
* Click here for rating key
 L'Atelier is the shortcut way to access Joël Robuchon's artistry in the culinary world. There's no middleman here. We sit at a bar in front of the cook, as if in his own kitchen, eyeballing every detail of the order and how it is fulfilled to satisfy us. Such interactivity in a casual mode between the producer (the cook) and the end user (the diner) is an equitable concept that sustains Robuchon's minimalist gastronomic expression. Perhaps inspired by the sushi bar model (he loves Japan), he launched L'Atelier with much success upon his return to the Paris scene. Formality is off limits. The granite bar encircling the open kitchen seats 33 and a few tables can accommodate an additional 25. The slick, glossy black-and-red décor is the work of world-famous Pierre-Yves Rochon. Chef Steve Benjamin, trained by Robuchon, directs a slew of cooks, clad in black uniforms, who speed to concoct and deliver the dishes. These reflect Robuchon's quest for perfection and can be ordered à la carte. But the ten-course menu découverte de saison can be a better alternative at a more reasonable price (at least in Robuchon's sphere). It starts with foie gras parfait with port wine and Parmesan foam, then lobster served on a turnip slice with sweet and sour sauce; these are followed by sea scallops cooked with chive oil, egg cocotte topped with mushroom cream, Dover sole, a quail stuffed with foie gras served with Robuchon's famous truffled potato purée, and hanger steak with shallots. Two desserts conclude the meal---a hazelnut dacquoise with Amaretto-flavored mascarpone mousse, and “Le Mojito,” which is composed of fresh mint with white rum granité and lychee. The entire performance is impeccable. The wine list includes some affordable bottles and covers the globe.
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