|The View From Our Seats|
Shortly after being seated the cute bread basket arrived. The mini-baguettes were perfect tiny versions of their full size parent. The little boules are labelled as sour dough but were extremely mild.
One of Robuchon's signature recipes and apparently the standard amuse in all his restaurants. Foie Gras parfait, port wine reduction and Parmesan foam. Creamy/salty/sweet and the Pinot Gris suited it wonderfully.
|La Dorade Royale|
|L’oeuf de Poule|
Beth's choice - creamy sweet onion soup. This was so thick and sweet it almost tasted like caramelized squash soup. I have no idea what the crispy thingy on top was.
Yikes! That was pretty expensive. It was actually about 40% of what we spent in Las Vegas (not counting gambling of course) but we're pretty cheap. The MGM Grand room was "free" via MyVegas as were several buffets where we loaded up at late breakfasts so we only needed a very light meal in the evening.
If you have any interest at all in what Robuchon is about this is the way to do it.
Up Next - Viva Las Vegas Rockabilly Weekender 18: Music, Cars, Burlesque!