Joël Robuchon was one of the world’s most celebrated chefs. His legacy included earning 32 Michelin Stars and being awarded the “Chef of the Century”. With a collection of Joël Robuchon and his more contemporary L’Atelier du Joël Robuchon restaurants located around the western world, his dining experience was on my list of experiences to enjoy for quite some time. Read on to see how my experience was dining at his Atelier Joël Robuchon Las Vegas restaurant.

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This post is one chapter on a weekend trip from Canada to Las Vegas Nevada, United States of America. This trip was enhanced through Marriott Bonvoy Elite Status, and Alaska Airlines Mileage Plan. For parts of the trip, please see this index.

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Review: L’Atelier de Joël Robuchon Restaurant Las Vegas, MGM Grand, Nevada, United States of America.

This post is about my experience dining at L’Atelier de Joël Robuchon Las Vegas.

If you’re interested in Joël Robuchon’s experiences, you might be interested in the following:

• Review: Joël Robuchon Restaurant Las Vegas,
• How Much Does it Actually Cost to Eat at Joël Robuchon?

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This would mark my second visit to L’Atelier doe Joël Robuchon and my first review of this particular Atelier location. I was looking for an experience that I could enjoy with MrsWT73 that wasn’t too over the top, but fun, approachable and enjoyable all at the same time.

About L’Atelier de Joël Robuchon Restaurant:

Joël Robuchon was a French chef and the most awarded French chef in history. During the course of his career, he had received the thirty two Michelin Stars over the course of his career, the most of any chef in the world. He was awarded the “Chef of the Century” by Guide Maillau in 1989.

The Atelier de Joël Robuchon Las Vegas restaurant is located next to Le Maison at the MGM Grand Las Vegas Casino Resort in Las Vegas, Nevada, United States. The Atelier de Joël Robuchon restaurant was rated with 1 stars in the year 2009 by the Michelin Guide. While it hasn’t shared the same accolades as the Joël Robuchon restaurant next door (5 stars by the Forbes Travel Guide, and a ranking by Wine Spectator and Travel and Leisure to be among the finest restaurants the world), it offers a more introductory experience to the world of Joël Robuchon.

There is a bit of a conversation going on that the Joël Robuchon restaurant has “lost” it’s Michelin stars. It’s worth noting that The Michelin Guide last visited Las Vegas in 2009, and hasn’t returned to Las Vegas since then. The unconfirmed reason is that the Las Vegas Michelin Guide did not sell many copies of the Las Vegas edition, and as a result, the raters haven’t returned.

The Michelin Star is typically only valid in the year that it is earned, so in some senses it’s a bit of a mirage to suggest that this is a Michelin starred restaurant. However, it is also a circumstance impacting every other Michelin starred restaurant in Las Vegas, so it’s not something that can be applied to this restaurant exactly.

The Atelier concept:

L’Atelier Robuchon describes itself as being all about absolute culinary excellence and the immersive entertainment of the guest. It describes itself as a highly refined mix of the freshest, finest ingredients, paired with new ideas. It’s probably easier to describe it as French “haute cuisine” served in a stylized environment.

L’Atelier de Joël Robuchon aims to deliver three principles of excellence in all that is delivered, simplicity in creating uncomplicated flavours and consistency at every level. The outcome is an eclectic chef’s workshop (the very translation of L’Atelier) that dazzles the senses and taste buds in equal measure and takes the guest on a journey through Robuchon’s genius and absolute pursuit of perfection.

Chef Anthony Taormina has recently joined at the helm of the kitchen at The MGM Grand Las Vegas.

The Atelier de Joël Robuchon Las Vegas restaurant represents one of fifteen current Atelier de Joël Robuchon locations worldwide. At press time, there were Atelier de Joël Robuchon restaurants operating in:

• Dubai, United Arab Emirates
• Geneva, Switzerland
• Hong Kong,
• Miami & Las Vegas, USA
• Shanghai, China
• Taipei, Taiwan
• Tokyo, Japan
• Etoile & St German – Paris, France
• St Barth, St Barthélemy
• London, United Kingdom
• Madrid, Spain
• Ayia Napa, Cyprus

Booking a Dinner at L’Atelier de Joël Robuchon:

My experience getting a reservation here was smoother than my experience dining next door at the fine dining Joël Robuchon restaurant.

Unlike many fine dining restaurants where the demand for reservations exceeds the supply, I didn’t have any challenges getting a table.

I ended up going to the MGM Grand hotel website restaurant webpage, and linking through to the reservation tab. The reservation system operates under the SevenRooms reservation’s platform.

I ended up locating lots of availability about three weeks before my visit, with a full choice of times available. If you’re desperate to visit and you didn’t have a lot of notice, I had been able to find availability right up to twenty hour hours prior to visit during off peak times.

At time of reservation, I was required to provide a credit card number with caution of a $75 USD cancellation fee or if I failed to show up to claim the reservation.

The dress code for L’Atelier de Joël Robuchon is business casual; a softer version than next door at the formal Joël Robuchon Restaurant. The Atelier de Joël Robuchon does not permit sportswear, beachwear, sweatpants, flip flops, shorts, hats, and loungewear. Most attendees were in smart dress casual or suit jackets for the men, and cocktail dresses for the women.

Where to Sit at L’Atelier de Joël Robuchon:

The L’Atelier Joël Robuchon has most diners sitting at high back dining seats along a slender counter top dining space. There are four tables of four and one table of six located in the restaurant opposite the counter space.

Unless you arrive first, there isn’t typically the opportunity to request a specific seating location. All countertop seats have terrific views into the kitchen, making almost any countertop seat guaranteed to have a great view.

Several days before arrival, I received an email request to confirm my attendance. I was further reminded of the dress code and of the cancellation policy. I was also reminded that being over 15 minutes late may result in the cancellation of my reservation.

Arriving to L’Atelier de Joël Robuchon:

I was staying nearby at the conveniently located Signature by MGM Grand – Las Vegas. We walked over to the restaurant, which is located next to the flagship Joël Robuchon, located in a quieter part of the MGM Grand hotel casino. The front portion of the restaurant is fully glass, which allows guests to see directly into the restaurant.

If you happen to be passing by, L’Atelier de Joël Robuchon offers a menu table outside highlighting almost everything that the restaurant has to offer. The menu outside does not present the hidden Vegetarian Tasting Menu, which is available on request and with advance arrangement.

Inside L’Atelier de Joël Robuchon:

On arrival, I presented myself to one of the two hosts working the front podium. I arrived about ten minutes before my 7:30 PM reservation time. I was asked to wait while they finalized preparations on our seating space.

Stepping through the front doors of L’Atelier de Joël Robuchon led us into the famous red and black themed kitchen. The colour combination has been around for decades, replicated throughout it’s Atelier restaurants worldwide. It’s still pretty avant garde and exciting and marks territory that you’re in an Atelier de Joël Robuchon restaurant.

Our assigned seats this evening were two corner seats at the end of the restaurant counter and bar. With a 7:30 M reservation, we had a second seating time slot and were reliant on spaces coming open in order to be assigned or dining seats.

The table space is not super generous in real estate at the counter top, with limited space for cell phones or even to follow along with a menu beside your meal. Red themed water glasses along with black and red accented charger places set the tone for an exciting evening ahead.

The seating view at the l’Atelier’s countertop offered a great view into the L’Atlier’s kitchen. Diners were able to look at each station, along with a great view of chef’s quality station managing all the dinner tickets.

The countertop at L’Atelier is arguably the best view to have if you enjoy the preparation and theatrics of cooking. It’s especially a treat when you don’t have to handle any of the dishes afterwards.

Our seat mates were both single diners who both obviously enjoyed food. Both were enjoying the tasting menu. Both had arrived at different times, given where they were at within the sequence of dishes. Given the location of the tables, its natural to chat with your seat mates. We all enjoyed a few laughs and discussions together and separately.

The Menus:

After settling in, we were introduced to our waiter. The noise level in the restaurant was one of joviality and it was a marked but pleasant difference from the quiet next door fine dining environment of Joël Robuchon. Service was provided over the countertop, which make for a more prominent and vocal discussion given the sound levels in the restaurant.

The most popular option for dining at L’Atelier de Joël Robuchon is the tasting menu branded as the Seasonal Discovery Menu. This option normally offers eight or nine courses and was offered at $255 USD. During our visit, 90% of those seated at the counter were enjoying the Seasonal Tasting Menu, with only a younger couple enjoying an “a – la – carte” option.

The menu changes based on availability of ingredients. Tonight’s menu contained many Joël Robuchon favourites, along with a few new twists.

In a trend that I find to be a bit souring, there were additional options to “upgrade” beyond the tasting menu. There was an on menu option to upgrade to a Kagoshima A5 Rib Eye steak (with a $45 supplement), and another off menu upgrade of freshly shaved truffle risotto with parmesan reggiano cheese for $189 USD, to align with fall truffle season.

While I don’t mind the options, I do find the upgrade / upsell theme to be a little out of place for a high end restaurant. I would rather just be presented with the menu with different price points, or conversely, be offered the ingredients incorporated as part of their Seasonal Tasting Menu ingredients with a higher price point.

L’Atelier de Joël Robuchon Vegetarian Menu:

In terms of selecting this restaurant, MrsWT73 isn’t a super adventurous eater or foodie by any means. I had a whole host of reasons why I had chosen L’Atelier de Joël Robuchon. The tasting menu is typically very approachable, (exciting – without being too far out there), it would likely offer a mix of items that she wouldn’t find to be too “off putting”, while at the same time offering more adventurous diners like myself something exotic and different.

Given MrsWT73′ aversion to certain exotic food textures, I made an advance request at the time of reservation for a vegetarian option. The Vegetarian Discovery Menu was also made available, containing a more approachable option to dinner for those with delicate palettes.

Wine Pairing:

Much like next door at Joël Robuchon, there is an option to pair the tasting menu with three levels of wine. The most basic level is the Village Wine Pairing at $175 USD, followed by a Premier Cru Wine Pairing at $295 USD, followed by a Grand Cru Wine Pairing at $575 USD. Each option provides five glasses over the course of the meal. As I had experienced next door, even the basic village pairing was terrific, and I didn’t have any regrets with the wines served.

For those that were not wanting a full nine course meal, L’Atelier de Joel Robuchon offered a short La Carte “a – la – carte” menu featuring their most famous dishes. The popular “Le Burger” offering small wagyu foie gras sliders makes an appearance, along with some traditional french favorites such as Le Tartare made appearances.

Given the price point of the La Carte, by the time you’ve added up an appetizer and an entrée, you’re almost better off to go with the tasting menu since it provides better value.

A dessert menu is also provided. It’s worth mentioning that the dessert menu in the “a – la – carte” zone is the only area where you’re able to get french cheese served.

When it came time to order, we had a personalized and extensive discussion with our server to accomodate MrsWT73’s delicate food preferences. MrsWT73 ended up being more interested in the Seasonal Discovery Menu than the Vegetarian Tasting Menu.

We had a discussion swapping individual dishes with a vegetarian option, but in the end, the restaurant was able to accomodate to MrsWT73’s desires. Part of this process was her observing some of the dishes coming out ahead of our sequence given that all appeared to be enjoying the tasting menu.

I asked for and was also provided a “follow along” menu, so that I could fully enjoy what I was eating. The menu was customized to our village wine pairing, containing the names of the wines being offered.

The menu presentation itself is a little intimidating as an exercise, as there are dozens of combinations to go through. As a result, it’s helpful to have a bit of a plan of attack when approaching the menu as it could be a little overwhelming otherwise.

The Atelier Seasonal Tasting Menu Meal:

After ordering was complete, it was time to enjoy the best of Joël Robuchon’s Atelier.

We had an introduction to the sommelier pouring our village tasting wines. We were given a reminder that each wine was to be enjoyed with two courses.

Bread Service:

The meal service starts with bread service. Tonight’s bread service offered three kinds of bread; a traditional french baguette, a comté cheese bread stick and a light croissant roll. Each option are baked fresh daily in house.

The Atelier de Joël Robuchon maintains its relationships with french dairies. Similar to what is served next door at Joël Robuchon restaurant, the Atelier continues to fly in it’s butter from Normandy, France. I particularly enjoyed the combination with the crusty baguette; with just the right balance of wheat and flour, giving it a pleasant sourness.

We were also presented with our first wine; a Laurent – Perrier Brut Champagne to accompany our first course.

Amuse Bouche – Leek and Potato Mousse:

The Amuse Bouche was a Leek and Potato mousse topped with caviar. The potatoes were exceptionally soft, with the freshness of the leeks coming through in this dish. It was enjoyed in about seven spoonfuls.

First Course: Le Trio

Kinmedai, Lobster, Oyster

The first course of the tasting menu was presented as “Le Trio”, which is translated as the Three. This was a combination of fish dishes that paired well with the Laurent Perrier Champagne.

The dish was presented “for two” on a simulated beach with a dry ice smoking sea shell in the upper left corner which added a little excitement to the dish.

The lobster rolls (pictured lower left), were among the favourites of this trio. They were well minced, wrapped in a light pastry that melted in mouth. The oysters were paired with an apple gelée; a break from the usual mignonettes and horseradish accompaniments. The oysters were amazingly fresh for land locked Las Vegas.

Lastly, the Kinmedai; a Japanese fish known for being presented in sushi and Japanese cuisine was presented on a delicate edible green leaf on moss like rocks in the upper right corner.

Second Course: La Bettrave

Beet, Apple, Pistachio, Fromage Blanc (White Cheese)

The second course was paired with Chablis by Jean Marc Brossard from Burgundy. The wine was wonderfully balanced and

The second course was presented as La Bettrave. La Bettrave consisted of a combination of beets, apples, pistachio and fromage blanc.

This Bettrave was presented with remarkable consistency through the pink apples, dark burgundy beets and pistachio crumble with delicate white cheese through the centre. It was paired with micro leaves over top. Each element of the dish was consistently prepared in density and texture.

The beets were organically fresh and full of textures. This dish happened to be one of MrsWT73’s favourites throughout the course of the evening.

Third Course: Le Ravioli

Foie Gras Ravioli with Chicken Consommé

The third course was presented Le Ravioli – a Foie Gras Ravioli with Chicken Consommé. While the menu presented the consommé as herb, we ended up with a chicken which enhanced the flavouring of the dish.

The dish was presented as a stand alone, with pressed greens in a whimsical plant ring presented over top.

Our chicken consommé was added table side, making this a wonderfully presented dish. The ravioli’s were delicately folded. The foie gras added the juiciest punch to every bite of this dish. Even MrsWT73 found this foie gras taste explosion to her liking, even while not being a regular foie gras connoisseur.

Although there were only three raviolis presented, I could have eaten a whole plateful of these delicious morsels.

Fourth Course: La Saint Jacques

Hokkaido Scallop, Calamansi Gelée, Uni Buerre Blanc

Our fourth course was “La Saint Jacques” presented as Hokkaido Scallop, Calamansi Gelée and Uni Beurre Blanc. It was paired with J de Villebois Sancerre- our third excellent white wine for the evening.

The La Saint Jacques dish was exceptionally technical and balanced. Each of these flavours in the scallop, the gelée and the uni paired exceptionally well with each other in a layered manner.

The dish was presented stacked tall as a stand alone with a nori crisp over top.

The uni buerre blanc was added surrounding the scallop, making for a blood seared and patterned impression.

This course presented the most challenges for MrsWT73, but she ended up finding it to her liking.

The trio of uni buerre blanc, the calamasi gelée and the Hokaiddo scallop was more than impressive. The Hokaiddo Scallop was exceptionally well cooked just a perfect temperature.

Fifth Course: Le Homard (Lobster)

Lobster, Caviar and Turnip and Red Kuri Coulis

If the presentation of the last four wonderful and elevated courses wasn’t enough, it was time for a little lobster and caviar.

Our fifth course was a butter poached lobster, served with crisp sliced turnips and kuri coulis – a thin skinned orange coloured winter squash.

The lobster tail was poached perfectly; delicious and textured without being filled with threads. A small dose of caviar topped the red kuri coulis, making for a delicious and refined pairing.

This made the second occasion that caviar appeared on tonight’s menu, demonstrating that Joël Robuchon is comfortable repeating ingredients throughout the menu.

The use of repeat ingredients is is a bit of a different approach from some other celebrity chefs such as Thomas Keller of The French Laundry or Per Se, who prefer to use each ingredient once throughout the tasting menu.

Sixth Course: L’Entrecôte

Westholme Wagyu Rib Eye, Fondant Potato, Peppercorn Sauce

The sixth course and main course was presented as Westholme Wagyu Rib Eye, with Fondant Potato and Peppercorn Sauce. While we did have the option of upgrading to the Kagoshima A5 Rib Eye, neither of us opted for this $45 USD upgrade.

The dish was initially presented with peppercorn sauce added after plating. While not presented on menu, the dish came with two potato dishes: the fondant potato and the exceptionally creamy Joël Robuchon mashed potatoes which were presented on a side plate.

The exceptionally creamy Joël Robuchon mashed potatoes are world famous. They have been famously prepared on a ratio of 2:1 potato to butter with a touch of milk added. Sinfully tasty, they are a must experience for any visitor to a Joël Robuchon restaurant.

A Château de Pez Saint – Estèphe Bordeaux French Red Wine was presented to accompany the rib eye. It was the sole red wine of the evening, and the only course where the wine was paired with one course (versus two for each of the others). The Château de Pez was nicely balanced left bank Bordeaux harvested with mostly cabernet sauvingon grapes.

I had the Wagyu dish ordered as medium rare, which was presented at a perfect temperature and cook. The Wagyu and the off plate Joël Robuchon mashed potatoes were the star of this particular dish. The Wagyu was small but exceptionally flavourful with just the right amount of fat against the protein to add a deliciously sensual taste on the taste buds.

The peppercorn sauce added some excitement to the plate, but almost appeared elementary when compared to some of the other sauces presented this evening. Although the plated fondant potato added context and contrast to the Robuchon mashed potatoes, it’s almost impossible to have another potato stand up to these world class and famous Robuchon mashed potatoes. In my humble opinion, it was like pairing fondant potato against a row of supermodels; a little plain by comparison.

Seventh Course: Les Fruits Rouges

Calamasi Posset, Berry Medley Granita

The seventh’s course was our first of two dessert courses. Intended as a palette cleanser, the Les Fruits Rouges ended up being a contrast of a light classic British posset with a berry accent.

The dessert dishes were paired with Uroulat Jurançon, Monein France; a sweet white wine. Uroulat is located at the foot of the Pyrenees in France, in the AOC region of Jurançon.

The Uroulat wines benefit from a unique terroir based on a combination of rich hillside soils, a favourable climate with the Foehn wind, the Atlantic influence which brings a warm climate rich in precious rain and an ideal altitude of 200 meters.

Eight Course: La Framboise (the strawberry)

Guayaquil Ganache, Coconut Snow, Raspberry Sorbet

Tonight’s last official course was the La Framboise. In a whimsical desert land, the presentation of this dish was upscale, complex and fairy tail oriented. Whether this was a menu typo, the sorbet ended up being raspberry instead of strawberry. Regardless, it all melded together terrifically, with fresh raspberries, coconut snow dust a chocolate spear, finished with guayaquil ganache.

A perfect way to finish a meal the berries were fresh and on point. The combination of smooth in the sorbet, the coconut dust followed by fresh berries, chocolate and cubes of sweetness made for an approachable but complex dish of sweetness that was easy to enjoy.

Bonus Round: Three dessert cake slices

I had mentioned that our visit was aligned with our anniversary. Compliments of the Atelier of Joël Robuchon, on the occasion of our anniversary visit, we were presented with an additional three slices of cake to finish the evening.

Our cakes were a chocolate espresso, a lemon meringue and a pineapple cake. We ended up taking these with us as a result of being a touch full after nine wonderful courses. All the cakes were delicious.

Ending the Evening & Closing Thoughts:

The tasting degustation meal took about three hours and fifteen minutes to finish in a relaxed and consistently paced atmosphere. While we did not have anyone re-seated after our 7:30 PM seating, we were not rushed.

At the end of the meal, I asked for and was presented the check. A Nevada 8.1% Restaurant Tax was added. There were notations on the check for “gratuity at your discretion” with pre-filled 18%, 19% and 20% markings. This answered the general question on whether a gratuity is included in the upscale pricing.

I ended up putting this on my American Express Platinum Business Card for a 1.25 earn to Membership Rewards for some future adventure.

Given the complexities in the menu, the various price points, and the mystique around what it costs to dine at L’Atelier de Joël Robuchon, I’ve authored a separate post on How Much it Actually Costs to Dine at L’Atelier de Joël Robuchon.

This accompanies our other popular post about fine dining next door: How Much it Actually Costs to Dine at Joël Robuchon.

The Bottom Line: L’Atelier de Joël Robuchon

It was my second time dining at L’Atelier de Joël Robuchon and my third experience dining with Joël Robuchon.

L’Atelier de Joël Robuchon represents a wonderful “entry” level experience when compared to visiting it’s grand fine dining Joël Robuchon restaurant next door. A visit to L’Atelier will get you access to Joël Robuchon’s terrific home baked bread and butter, his brilliant complex and structured cooking techniques, and most importantly, access to his Robuchon world class mashed potatoes.

It was nice to have been able to return to this experience with MrsWT73. Despite her more delicate palette, we found the experience to be enjoyable and best when shared.

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If you have visited Joël Robuchon or the L’Atelier du Joël Robuchon, did you find the experience to be flawlessly world class ?

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