L’Atelier de Joël Robuchon

Selection and quality of the food was great. Maybe the staff has been advice by management had a certain protocol but they are not friendly, good at their job but there is no interaction at all even when you try to talk. I agree with other comments regarding the prices.

I had an amazing dinner. Great food and service, thank you. I will definitely come back.

As a local it is easy to overlook some of Las Vegas' most exclusive eateries, but rest assured that for the last 19 years few have performed as consistently as L'Atelier de Joel Robuchon where Chef Anthony Taormina now leads a youthful kitchen focused on excellence Thursday through Monday from 5pm until 9pm. Last visited in December 2010 under the direction of Steve Benjamin and Kamel Guechida, both men continuing a fine tradition of former Robuchon Chefs moving on to larger things, August sees L’Atelier back from vacation with a Seasonal Discovery Menu that continues to highlight “The Chef of the Century’s” contributions to gastronomy. An experience best enjoyed at the counter, General Manager Jim Bibbee directing an experience that is personal yet professional, L’Atelier’s room remains modern yet comfortable in black and red as light music matches a pace that is customized to each diner’s preference. Offered Grand Cru pairings with dinner, a total of nine courses and two supplements, things began with a classic pairing of Champagne and Caviar before moving onward to Bluefin Tuna in two forms including a memorable bite supported by Shiso fried in Tempura. Next presenting a floral Chablis with notes of Apple, beautifully suited for Tomatoes atop Cheese, fans of Robuchon’s Foie Gras Ravioli will be happy to know the dish continues to shine with delicate Pasta bathed in Broth perfumed by Herbs from Chef Taormina’s garden. Trying to go easy on Bread, though the Viennoiserie and a disc of Echire Butter proved irresistible, German Sauvignon Blanc proved a welcome surprise first supporting a Scallop with Paprika Oil and then Butter-poached Lobster adjacent cooked Vegetables. Seeking balance rather than something overly bold in 2015 Chateau Lynch Bages Pauillac Grand Cru, its Berry notes and earthy linger well-suited to L’Atelier’s famous Burger as well as A5 Wagyu with Peppercorn Sauce and Joel Robuchon’s “Purée de Pomme,” it was upon hearing about this diner’s Hungarian heritage that the Sommelier graciously added a pour of 2017 Royal Tokaji 5 Puttonyos to a pre-Dessert featuring Calamansi. Never hesitating to overdo it at Dessert, Chef Gilbert Peña’s newest addition called “Le Mais” a rustic ode to Summer that evokes plenty of nostalgia, fans of unique Sweet Wines should look closely at Inniskillin Cabernet Franc Icewine with enough tannin to match Chocolate, Raspberries or both.

Considering the price and the star we were expecting more from this dining experience. The food was fine as was the service but you should be getting a lot more than fine for over $1000 for 2 people.