Coral Von Zumwalt

Joël Robuchon

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Joël Robuchon is located at the MGM Grand, though it does its best not to appear so: guests are picked up by limousine, delivered to a private entrance of the MGM’s exclusive Mansion annex, and escorted through rear corridors, Goodfellas-style, to the sumptuous, 50-seat dining room. Swathed in regal purples and golds, the interior is like a set from Die Zauberflöte. Surprisingly, it is the furthest thing from stiff.

Robuchon’s 16-course tasting menu costs $385 a person. As at so many Michelin three-stars, the opening courses are the standouts, their daintiness and concision whispering a whole evening’s worth of promise: a tin of osetra caviar hiding a layer of crabmeat and fennel cream; airy egg-yolk ravioli with chanterelles and spinach foam. Pairings are equally assured. A minerally white burgundy from Méo-Camuzet drinks beautifully with roasted lobster and sea-urchin flan.

Even the bread cart is amazing, laden with saffron
focaccia, Gruyère brioche, olive flutes—plus a nearly five-pound slab of
butter, flown in from Brittany.

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Joël Robuchon

Joël Robuchon is located at the MGM Grand, though it does its best not to appear so: guests are picked up by limousine, delivered to a private entrance of the MGM’s exclusive Mansion annex, and escorted through rear corridors, Goodfellas-style, to the sumptuous, 50-seat dining room. Swathed in regal purples and golds, the interior is like a set from Die Zauberflöte. Surprisingly, it is the furthest thing from stiff.

Robuchon’s 16-course tasting menu costs $385 a person. As at so many Michelin three-stars, the opening courses are the standouts, their daintiness and concision whispering a whole evening’s worth of promise: a tin of osetra caviar hiding a layer of crabmeat and fennel cream; airy egg-yolk ravioli with chanterelles and spinach foam. Pairings are equally assured. A minerally white burgundy from Méo-Camuzet drinks beautifully with roasted lobster and sea-urchin flan.

Even the bread cart is amazing, laden with saffron
focaccia, Gruyère brioche, olive flutes—plus a nearly five-pound slab of
butter, flown in from Brittany.

Coral Von Zumwalt

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