Joël Robuchon

3799 Las Vegas Blvd S

Las Vegas, NV 89109

702.891.7925

www.mgmgrand.com/dining/joel-robuchon-at-the-mansion-french-restaurant.aspx

Dined here on Oct 8, 2009

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Le Caviar:
Caviar on a fennel cream served as a surprise

La Tomate:

Tomato gelee topped with mozzarella

La Tomate:
Salad of tomato, basil infused olive oil

Les Asperges:
Pana cotta with citrus oil, scrambled egg in golden toast, shimeji royale with yellow wine

Les Asperges:

shimeji royale with yellow wine

Les Asperges:
Pana cotta with citrus oil

Les Asperges:
Scrambled egg in golden toast

La Grenouille:

Frog leg fritter, garlic and parsley puree

Les Crustaces:

Roasted lobster with green curry, uni on mashed potato with roasted coffee beans, truffled langoustine ravioli with chopped cabbage

Les Crustaces:

uni on mashed potato with roasted coffee beans

Les Crustaces:

truffled langoustine ravioli with chopped cabbage

Les Crustaces:

Roasted lobster with green curry

La Chataigne:

Light chestnut cream with smoked lard foam

L’Os a Moelle:

Bone marrow and stew of vegetables with corn and ginger cream

Le Bar:

Pan-fried sea bass with a lemon grass foam and stewed baby leeks

Le Veau:

Sauteed veal chop with herb gelee, zucchini and fresh almonds

Les Racines Maraicheres:

Spring root vegetables stew with Argan oil couscous

Les Fruits Exotiques:

Exotic fruit cocktail, yogurt sorbet

Le Chocolat:

Nyangbo chocolate cake, light gianduja cream

Dessert Cart

Kitchen

Cut

3325 Las Vegas Boulevard South

Las Vegas, NV 89109

(702) 607-6300

http://www.wolfgangpuck.com/restaurants/fine-dining/3801

Aug 8, 2009

CUT
True Japanese 100% Wagyu Beef From Saga Prefecture, Kyuhu, Japan (On left side)
U.S.D.A. PRIME, Nebraska Corn Fed, Dry Aged 35 Days (On right side)

Tuna Taco

knish / potato / parmesan

veal tongue / beets “two ways” / salsa verde

green tea cured octopus / yuzu / garlic flowers

Chestnut Angnolotti

roasted halibut / lamb sausage / shelling beans / smoked paprika

lamb loin / juniper / brussels leaves / apple / huckleberries / milk foam

us kobe NY (sous vide) / marrow flan

Japanese NY Kobe & tuna/Shabu Shabu/ asian broth / quail yolk /shishito

duo of pear

Coffee & Doughnuts

Second Tasting January 6, 2009

kobe sashimi / yuzu / shiso

pork terrine / cognac gelee / pickled vegetables

scallop / herb hollandaise / champagne air

veal cheeks / sweetbreads / white truffles

squab breast / pumpkin puree / apples / squab jus

us kobe ny / bone marow

Japanese NY / shisito / kosho butter

mini apple crumble “skillet”

chocolate mousse tube / pop rock crumble / butterscotch gelato

Botero

Encore Resort & Casino

3131 Las Vegas Blvd.

Las Vegas, NV

702-770-7000

www.encorelasvegas.com

Botero is one of the five new restaurants located in Steve Wynn’s newest hotel and casino Encore. It’s located in the shopping esplanade that connects Wynn to Encore. The restaurant occupies a beautiful space overlooking the Encore pool deck offering indoor and outdoor seating. The décor has modern chic look to it with warm earthy colors and white accents throughout.

Hudson Valley Foie Gras

Caramelized apple, Calvados sauce

Great portion size for the money. Foie was cooked well but I found the apple to be too thick for the delicate texture of foie.

Crispy Frog Legs

Meyer lemon butter, fennel salad

Best overall dish of the night. The frog legs have a texture of meaty fish and were so juicy and flavorful especially with the citrus butter sauce. Fennel salad was a nice accompaniment.

Roasted Bone Marrow and Onion Jam

Marrow is always a favorite of mine. The flavor and texture melt like butter. I could have gone without the onion jam.

Pinwheel of wild salmon (two ways)

Asparagus risotto

English pea puree

Two ways too many. I had to send this dish back it was inedible. Not only was the salmon completely over cooked but the pea puree was so bitter that it killed my palate.

European Loup De Mer (Mediterranean Sea Bass)

Nicoise Vegetables

This is what they sent out in place of the salmon. One of the better fish dishes I’ve had in a long time. This was everything you want in a whole roasted fish, tender juicy meat, with a nice crisp skin and the perfect amount of acidity.

Japanese Kobe 7 oz

I have a major issue with this before I get into the actual dish. I question why they do not list the grade or cut of the steak. They just say Japanese Kobe. Although it was better than your typical steak it tasted more like American Kobe with the Japanese price tag. The onion tart and salad seemed to be after thoughts. The tart was overly dry and had you grabbing the water glass instantly.

PB & J Brioche Donuts

Concord Grape Jelly

The light and buttery brioche was filled with Concord grape jelly and went perfectly with the warm crème anglaise and creamy peanut butter sauce that accompanied it. Just when you thought you were to full for dessert you find yourself liking the plate clean. These are a must get!

There s a few things about Botero that need to be brought up.  One thing is the server uniform, I found them to be to casual for the type of restaurant it is(black jeans and black t shirt).  Another thing is the moth problem that occurred while I was there.  They were flying all around and really took away from the experience.  It was disgusting.  Also the 400 dollar tab was a little shocking considering there was no alcohol and slightly above average food.  I think this will be our first and last visit to Botero. Fortunately there are a lot more superior steak houses in Vegas such as my personal favorite Cut at the Palazzo.