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Seasonal ingredients play a crucial role in the dishes at Joël Robuchon, and the menu changes every season to incorporate fresh produce. Winter dishes at the Las Vegas restaurant include a light kabocha pumpkin velouté with ginger foam and toasted seeds, as well as an Anjou pear and almond milk emulsion dessert. Chef Robuchon believes in cooking with the best products and serving them with minimal manipulation to bring out food’s true flavors. With that in mind, many of Joël Robuchon’s dishes stray from the traditionally heavy sauces of French cooking. Instead, the Five-Star restaurant offers lighter fare, much to your delight.