As previously announced, the Cod and the cinetrix are loading up the flivver and heading to Cal-i-for-ni-a. In the absence of flivver-approved electronic devices, posting will be light. To tide you over, Impressions of Vegas, including some thoughts on a meal at a Robu resto from an actual paying customer, courtesy of Rose's Lime:
Four days in Vegas… wined and dined clients at Joe’s Stone Crab – which if I do say myself was a good call for Texas and Midwestern IT folks – you can drop a fair amount of money, but you still get to eat with your hands and you don’t have anybody making you feel provincial.
Took an east coaster out for Petit Plats at Atelier Robuchon… (Bouchon was closed for a private function, Guy Savoy booked solid).
- Amuse Bouche: a pousse café (or maybe it was called a parfait) of foie gras custard, sherry reduction and topped with fennel foam – great flavor combination… a traditional hors-d’oevre with the texture removed and flavor intensified for people without teeth
- Langoustine wonton with “pesto” – the wonton was fried perfection but the langoustine could have been shrimp for all I know – not a good use of expensive ingredient. The pesto was a revelation – it was liquefied basil, perhaps in an emulsion with olive oil. All flavor. Will have to try at home
- Lobster was done like the amuse bouche but with bits of lobster in the custard, a lobster bisque and parmesan foam – delicious, but a trick that loses interest with repetition
- Mini-burgers on fresh baked brioche rolls. Perfectly rare burgers, carmelized onion, seared foie gras (in a 2:3 proportion with the burger) – will try this at home – savenor’s has re-opened so there’s a place you can buy fresh foie gras by the ounce near by finally.
- Prosciuto and crostini – well done, but unremarkable except for the intense basil oil – different from the pesto, but in the same vein
- Sea bass – grilled crispy and then poached in chicken broth served with Joel’s famous whipped potatoes – all the more impressive for being served in an individual Staub Ramekin
Dining at the Atelier is at the bar where you get to see the other patrons who are putting on the Ritz and seeing and being seen without all the to-do of sitting down to a 13 course degoustation (there’s no alacarte in the dining room). Spike haired asian man with bleached soul patch next to me eats there whenever he’s in Vegas – the spaghetti is a relative bargain and sets him up for a night at the tables.