The impeccable technique of Joël Robuchon has brought the world many dishes that rise above those of his colleagues, such as his famous mashed potatoes and his amazing langoustine ravioli. What makes them great is simplicity; he takes everyday ingredients and transforms them into treasures. Perhaps one of his newer creations—with the unwieldy name l’oeuf de poule, mollet juste tièdi, Florentine jeune Comté—illustrates this better than any other. This is an organic egg from a small farm in Ontario, California, delivered daily to the restaurant, gently boiled four minutes. The egg is precisely 40 grams in weight, a key factor, as the balance of ingredients has to be exact. Then the semi-soft egg is placed on a spinach mousseline, and dressed with Comté cheese sauce and shavings of black truffle. Sheer perfection. In MGM Grand, 891-7925.
Best of the City 2016
Our seventh annual celebration of all things Las Vegas, from the best place to fix your speeding ticket to the best Bloody Mary.