One highlight of the restaurant brokers recent trip to the International Franchise Association meeting is the opportunity to sample the outstanding cuisine available in Las Vegas.  We read a U.S. Today article that compiled a list of the “top 10” for Vegas and one restaurant made all three critic’s list.  That was enough for us; we were going to L'Atelier, headlined by famed chef Joel Robuchon.  Robuchon has never received the press of some celebrity chefs and we think that is probably because he is European based and though his English is quite good, often speaks his native French through a translator.  He was named Chef of the Century in France and he deserves this honor and every other bestowed upon him.  His food is truly a gift for all the senses.  For those who eat with their eyes, like the restaurant brokers, his creations are incomparable in their beauty and composition.

The restaurant brokers decided to go with a five or six course pairing (five for Robin, six for Eric) and each was more sumptuous and delicious than the one before.

We began with the amuse bouche.  Amuse bouche is actually a term that is becoming quite well known in mainstream America thanks to the Food Network and shows like Top Chef.  It’s a small bite to start your dining experience.  The Foie Gras amuse bouche was amazing with foam and Foie Gras layered in a way that required you to dredge your spoon through all the flavors to deliver a sublime taste.                                                              

For our second course, Robin opted for the chef’s interpretation of a Black Bean Soup while restaurant broker Eric went for the Lobster Bisque.  My soup was light, not a dense base typical of most Mexican inspired options.  The flavors were delicate and intertwined in a culinary delight.  Most important, the soup was delivered at the perfect temperature and the attention to detail as you are able to watch the staff prepare the dishes from the open kitchen is an experience in itself. 

We watched as my appetizer (see this gorgeous photo) which was sashimi tuna over avocado was dressed by the sous chef for easily ten minutes as she built the creation with tweezers to culminate in this visual delight that I promise you, if possible tasted even better than it looked to this restaurant broker.  The tuna was wrapped around an avocado mixture that was the creamiest and richest I have ever experienced.  We asked our waiter about the expeditor who was carefully checking every single plate as it left the kitchen and learned that at L’Attelier, the expeditor is not the low man on the totem pole (common to many kitchens) but is instead, the Executive Chef.  That means the last person to see your food before it comes before you is the most experienced hand.  Eric’s pig foot appetizer was equally beautiful and delicious.

Eric and I both went for the sea bass as a main course.  It was cooked to perfection and lightly seared outside with rich creamy sauces that enhanced and never overpowered the flavors of this delicate fish.  Eric had an additional meat course of duck confit and found it to be superb.

Though at this point, our palates were on sensory overload, dessert beckoned and we could not say no.  My chocolate inspired dessert was divine and the approach to layer flavors upon flavors and then use your spoon to combine in one bite was again in play on this dish.  Eric had a hazelnut puff pastry and found it to be also flavorful as well as beautiful.

In closing, the restaurant brokers agree with the only restaurant that all three critics placed on their Top 10 in Vegas list.  L’Attelier is not to be missed. 

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