Location: Las Vegas, NV
Last Visited: June, 2008
Mobil Rating: 5/5
Michelin Rating: 3/3
My Rating: 10/10
Website: visit site
Most people come to Las Vegas to gamble in the casinos, watch the spectacular entertainment shows, or enjoy the fun nightlife. We came to Las Vegas for one reason only - to dine in Joël Robuchon at the Mansion. For months, we dreamed of tasting the acclaimed dishes created by the "Chef of the Century", Joël Robuchon, a French Chef who has collected more Michelin stars than any other chef in the world.
After walking through the noisy, smoky MGM Grand casino, we entered the restaurant and immediately traveled to a different world. The dining room is beautifully designed with cream-colored walls, black tables and sea-blue tablecloths. The setting is very intimate and everyone is very warm and friendly. We were treated like royalty.
We decided to try the chef’s summer tasting menu. But first, we were presented with an incredible bread cart that contained over thirty different kinds of breads, freshly baked by the restaurant’s own pastry chef. We tried several wonderful breads during the course of our meal including a perfectly crusty mini-baguette and several different kinds of brioches - basil, gruyere, comté cheese, and saffron.
When our first course, a White Asparagus ’Panna Cotta’ topped with almonds and lemon grass, arrived in bowl steaming with liquid nitrogen, I instantly knew we were about to have the most extraordinary culinary experience. This was a perfect starter - very delicate and yet featuring bright fruity flavors. It also paired beautifully with our wine - a fruit-forward 2006 Pinot Noir from Domaine Coteau in Willamette Valley, Oregon.
Next, we were expecting a salad of tomato, basil, and mozzarella cheese, a seemingly simple combination of ingredients that I happen to enjoy very often on a fresh baguette at home. In an exquisite presentation, we found a perfectly ripe sweet slice of tomato marinated in olive oil and basil on one plate, while the other mother-of-pearl plate contained a tomato gelée studded with mozzarella cheese "pearl" dots, each topped with a tiny drop of alternating green and red tomato. The miraculous and unfamiliar presentation came together with another delicious burst of fruit flavors.
Our third course was Le Caviar, and it was spectacular. Three dishes of caviar included a delicate cream of cauliflower topped with caviar, alongside a smoky tuna foam and asparagus gelée with caviar at the bottom, and a "sushi roll" of caviar and couscous wrapped in black radish and topped with flecks of real gold. All three of the tastings were heavenly and by now we were beginning to realize that this was going to be the best meal we had ever had.
Our "egg and bacon" dish was a fabulous interlude. The egg yolk was encased in a delicious baby spinach ravioli, topped with morel mushrooms. The special bacon bread recommended by our waiter complimented this dish perfectly.
The next two courses, La Saint-Jacques and Les Crustacés, were the dishes we were most looking forward to trying. The scallops were unbelievably wonderful, served as a terrine of scallop mousse at the bottom, topped by a layer of lobster mousse and chive emulsion. We have never had scallops prepared this way and it was just so delicious, beautiful, and unexpected. This triumph was matched by the next course, however. A trio of Les Crustacés included a truffled langoustine ravioli with chopped cabbage, sea urchin with coffee-infused potato puree, and a coral and ginger perfumed tea with a shrimp and caviar "ball". Each was extraordinary, and as imaginative as they were satisfying to our palate. We loved the play on flavors - the sweetness of langoustines, the bitterness of sea urchin and coffee, and the unusual "flowery" taste of the tea broth.
A surprise interlude between our seafood courses was a delightful light pea veloueté. Our server poured the pea veloueté into a bowl of delicate onion custard and mint foam. The smooth texture of the soup tasted wonderful. Again, the summer flavors of fresh produce shined brightly.
Next, the tuna was amazing. It was thinly sliced, lightly smoked, seared just a little bit, and served with a touch of curry on a bed of cauliflower "semolina". We loved the smoky flavor paired with a touch of spice from the curry. Joël Robuchon was proving to be a master of every sensation the tongue could taste.
Finally, the meat course was a perfectly cooked petite portion of veal chop served with the sauce of its natural juice, infused with roasted garlic and rosemary, and with vegetable taglierinis flavored with pesto. We appreciated the simple preparation and the excellent quality of the meat. It was the perfect meat course to balance this extraordinary menu.
Our last savory course was a risotto of soy beans. This dish was quite interesting, as it was surprisingly comforting and refreshing at the same time. It was certainly an excellent digestive as well.
To conclude, our desserts were all excellent. A red fruit ice desert with fresh raspberries and yogurt sorbet was light and bursting with bright raspberry flavors. The caramel crème infused with Arabica and layered with chocolate rice soufflé was extremely satisfying. Finally, a surprise dessert presented to us for our anniversary was a Pavlova cake with meringue on the outside, and raspberries and rich vanilla ice-cream on the inside.
As we started on our coffee, we were in for yet another surprise. We knew about the famous Joël Robuchon bread cart, but we had no idea about the equally fabulous candy cart. This cart had chocolates, candies, little cakes and various petite fours of every kind and flavor that anyone could possibly imagine! Overwhelmed, we asked our waiter to select and prepare a few recommend treats. All were perfectly delicious, as was our coffee, while we reflected on what had been the perfect meal.
At the end, we were presented with souvenir menus, printed just for us, and a beautifully wrapped banana cake. We enjoyed the banana cake for breakfast next morning and while the cake was moist and delicious, we were amazed to find that the chocolates on top were dusted with real gold.
This was the most perfect culinary experience we have ever had!
