L'Atelier Las Vegas

It's no secret that I have a love affair with good food and the truth is that some places get more of my attention than others. However, a few spots in town demand my attention because they are simply divine. When discussing great food in Las Vegas it is impossible to have a conversation of the best without including L'Atelier de Joël Robuchon.

I could tell you what to have but I would simply say, "just ask your server and whatever they bring out will be perfect" so instead I asked Yannick Augy, General Manager and part of the incredible team at L'Atelier Las Vegas to give me list of favorites from L'Atelier de Joël Robuchon.

Of course, I have to start with Le Jambon: the Iberrico de Bellota Ham from Spain served with a tomato basil bruschetta, it is always great to see the Chefs cutting the leg before your eyes.

-Les Huitres: Kushi oysters from Washington State poached in French salted butter from Echire with micro-chive, the melted butter with the oyster, such a richness that I could even have them for breakfast.

-La Cebette: brick dough cooked on the teppanyaki with sour cream, yogurt, white onion, apple wood smoked bacon, asparagus, shaved Parmesan cheese and arugula. This dish makes me homesick, when I was a kid, my mom used to bake the same dish every Sunday afternoon while all the family was watching movies and we snacked on cebette. I like to call it the French pop-corn because of the fact that here in the US, you might eat popcorn while watching TV or a movie, well, I was eating cebette.

-La Sole: Dover sole slightly soaked in turmeric oil then seared a la plancha, served with crispy onion rings, ginger, baby leeks, chive and parsley oil and soy sauce reduction. This dish is a combination of the best cuisines in the world, a traditional French fish cooked with European influence and Asian twists of ginger and soy sauce.

-La Hampe: French style hanger steak cooked on the teppanyaki served with a confit of shallot and truffle mashed-potatoes. The shallots are confit in butter and veal jus, the meat is extremely tender, it melts in your mouth and the flavors of the caramelized meat on the outside makes that dish the most exquisite one.

-Le Chocolat: Chocolate sensation; Araguani ganache (blend of 72% cocoa from Honduras, Nicaragua and Guatemala) with a chocolate mousse, crunchy pearls, white chocolate ice cream (house made of course) with Oreo crumbs and topped with a chocolate disk with dots of raspberries and mango coulis. This dessert is full of sensuality.

-La Framboise; White chocolate sphere filled with fresh raspberries, white chocolate crunchy pearls, yuzu sorbet, mascarpone mousse, on top of the sphere, there is a gold leaf, around the plate, raspberry coulis and raspberry jam. When the dessert is served to the guest, this is the best part of the job, we pour a very warm raspberry and yuzu coulis on top of the sphere and as a magical wand, the sphere opens up like a blooming flower revealing her secrets. This is an engineering piece, I especially love to see the guests opening their eyes when we do the coulis trick, it is like a kid at Disneyworld. I love it.

So you can take my word for it when I tell you that L'Atelier de Joël Robuchon is a must do in Las Vegas or you can lead your life without ever experiencing perfection. Do you really want to do that to yourself?

Get more details on L'Atelier de Joël Robuchon

Planning a trip to Vegas? This is what you need:

• Research show tickets before you get to Las Vegas
• Find a last minute deal with Expedia.com
• Compare package deals with Southwest Airline Vacations
• Check hotel prices with Kayak.com

You are set, now start planning!

Need Las Vegas updates? Follow me on Twitter @ZekeQuezada