It was our last day of Spring break in Las Vegas and pretty much it was also our last quarter before our graduation. We decided to stay for another day so that we do not have to go through the traffic on our way back home. Our group decided to split up and to do whatever they wish for on that day. Most of the people in the group decided to gamble again to win their money back after losing last night lol... I do not know how to play poker and I never find any pleasure in gambling so I was stuck and had nothing to do. It then suddenly came to my mind about this one place I have always wanted to try. After meeting with a friend from San Diego, who coincidentally was also in town, I decided to check off a long overdue item in my restaurant bucket list: L'Atelier de Joël Robuchon.
L'Atelier de Joël Robuchon at MGM is one of the eight branches around the world (one in particular in Westminster, London which have received a Michelin star) owned by one of the international legendary chef in haute cuisine and Chef of the Century, Joël Robuchon. Given the time we still had in Vegas, I couldn't let the chance to just pass me by so I decided to head to MGM Grand Hotel where it's located. To be honest, the idea to dine at Joël Robuchon that day was so spontaneous that I was not even wearing the proper attire to eat at a fine dining restaurant lol (I was just wearing a tshirt and shorts I slept in that night!) but I was like the hell with it I'm there only for the food anyways.
I actually came at the right time because there was only a couple of diners and plenty of space at the chef's table so I was promptly seated right away as I arrive. The restaurant itself have a big open kitchen area where people from the bar and even diners at table can pleasurably watch the chefs at work. I was lucky and sitted at the chefs bar and I was able to see the action in the kitchen. Overall, this restaurant is aesthetically modern with major red, black and steel color pattern which is what I have expected at a L'Atelier de Joël Robuchon. Although I find some elements in the restaurant to be tacky, the restaurant itself still gives that classy and elegant vibe.
As for the starter they handed some complimentary assorted bread with butter while I waited for my first dish to be made. The assorted breads were warm and buttery especially the soft and crusty rolls which was just too delicious to resist! I also find the butter that they serve here to be really unique and probably one of the best butter I have ever had! It was light, smooth and creamy with a hint of sweet. According to my server it's called Echiré butter which is considered to be the 'queen of all butter'. Echiré is handmade exclusively in France and only made in small quantities because of it's delicate texture and flavor in that even by just touching the butter it can change the composition of texture of the butter, which is why they only let small batches to be exported out of the country, so consider yourself lucky if you get some here! I didn't really get bored waiting for my order since I enjoyed eating the bread and was able to see how the chef made my food.
Le Amuse Bouchë: foie gras parfait
Another starter they hand me for my Amuse Bouchë was the Foie gras parfait with Parmesan foam and port wine. The combination of flavors of the port wine reduction and the Parmesan foam along with the hint of foie gras gave this Amuse Bouchë a rich texture which I find really unique and very tasty. Definitely one of the best and a favorite Amuse Bouchë of mine.
Le Foie gras
For my first main dish I decided to get a traditionally poached chilled duck foie gras. This foie gras has the most insanely rich texture I have ever had and it's almost like a creamy cheese by itself it was delicious! At the same time, this dish was also served with a warm toast on the side which was just perfect with foie gras' rich texture. Coming from California, I felt really lucky to able to get my hands on it since our state ban the sale of foie gras.
Le Caille foie gras
For my second dish I had their highly recommended dish: the savory Caramelized quail stuffed with foie gras and served with Joël Robuchon's famous mashed potato. This dish sent me into cloud nine with its savory and rich flavor. The caramelized quail was just perfectly executed and packed with amazing flavors and richness. I could probably eat five more servings of this delicious duck! Probably my favorite dish during this dining experience.
Le Chocolat
Sensation, crémeux à l'Araguani, biscuit Oreo / Chocolate sensation, (crémeux) Araguani, Oreo cookie crumbs. As I like sweets having a good desert always hit the spot and gives that final thrill of satisfaction. The dessert had some chocolate pudding consistency which really compliments with the biscuit Oreo serve on the top. The lower portion of the desert had a little surprise with it's chocolate pearl beads that gave the desert more crunch and a different texture. This dessert really sent my sweettooth cravings into heaven! 
