Joel Robuchon
Best Restaurant (on Strip)
Joël Robuchon
October 11th, 2012
There is no equal on Las Vegas Boulevard or, for that matter, anywhere else in this country. A meal here is like a Beethoven symphony in four parts: carefully orchestrated, with an introduction, slow movement, scherzo and finale. Read more »
Cooking With
Joël Robuchon
You say tomato, the Chef of the Century says tomate
June 7th, 2012
When we asked legendary French chef Joël Robuchon to name his ideal summer dish, we didn’t need to translate: “le plat aux tomate.” Read more »
Best Chef (On Strip)
Steve Benjamin
L’Atelier de Joël Robuchon
October 13th, 2011
Despite having what appears to be an American name, this friendly Parisian is as French as a Camembert wrapped in a tricolor. When Benjamin first came to the MGM Grand six years ago, his accent was as thick as the crème Anglaise served on desserts in his restaurant. Today, he’s lost much of the accent and speaks fluent English. He’s made Las Vegas his permanent home. Read more »
Best French
Joël Robuchon at the Mansion
October 13th, 2011
Well-known for labor-intensive and visually stunning dishes, and for his vast knowledge of food chemistry, Robuchon was voted Chef of the Century in a French poll. Are we even qualified to argue? Read more »
The Look
Yannick Augy
General manager, L’Atelier de Joël Robuchon; age 28
October 6th, 2011
Augy characterizes his style as polished, tailored and “a little bit dandy.” His go-to’s include an affordable suit dressed up with high-end accessories. European brands such as Zara provide the base from which Augy can build his signature mix of high and low. Read more »
Design
Palette Pleaser
The elegant table settings at Jöel Robuchon inspire a fresh look to go with the new menu
April 7th, 2011
With every new season, the team at Jöel Robuchon—undoubtedly one of the world’s finest restaurants—changes its palette to accompany its changes for the palate. Read more »
Dishing
Jamón Ibérico at L’Atelier de Joel Robuchon
December 23rd, 2010
Jamón de bellota, ham from black-footed Spanish pigs fed exclusively on a diet of acorns, has no peer in the world of cured meats. It is served in thin, almost ephemeral slices, and should be eaten on rounds of tomato-rubbed toast. Read more »
Best Restaurant (on Strip)
Joël Robuchon
October 14th, 2010
Entering this foodie sanctuary—a black and purple room framed by a Swarovski crystal chandelier and an ivy garden—is like stepping into the world of James Cameron. Which makes it the perfect setting for Joël Robuchon to make his oft-cited words come true: “The discovery of a new dish does more for the human condition than the discovery of a new star.” Read more »
Cooking With ...
Claude Le Tohic
The chef shares the recipe for what might be the city’s best side dish: the Robuchon mashed potatoes
October 14th, 2010
There is no real secret to the legendary mashed potatoes at Joël Robuchon: They’re just potatoes and butter—a lot of butter—mixed with milk and a dash of salt. Still, it’s the exceptional quality of those four ingredients and what Robuchon does with them at his Michelin-rated restaurant at the MGM Grand that makes this side dish stand out. Read more »
