What are the five best things to order at Joël Robuchon?

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Chef Joël Robuchon's eponymous Five-Star restaurant, Joël Robuchon, serves some of the best French food in the country, and you'll be hard-pressed to find anything on the menu that won't wow your taste buds. The menu changes seasonally — the chef loves to incorporate fresh produce — but there are a few kinds of dishes you can expect to find regardless of the calendar:

1. One of Robuchon's specialties is purée de pommes de terre — mashed potatoes. Imagine a rich, delicious 50-50 blend of potatoes and butter. He elevates a simple side dish into something spectacular. On a recent spring menu, Robuchon mixed the mashed potato with sea urchin and a hint of Blue Mountain coffee then served it with truffled langoustine ravioli.

2. Hot Tea. After a 16-course meal at the Forbes Travel Guide Five-Star restaurant, you might want a hot beverage to cleanse your palate and there's no better way to do that than with the restaurant's beautiful tea cart. Choose from dried teas as well as fresh herb infusions, including lemon thyme, spearmint and potted peppermint. You can actually watch your server clip the peppermint leaves before steeping the tea.

3. Delicious bread. While the bread and butter service might sound like something you'd want to skip during a 16-course meal, don't miss out on it here. It's one of the best in the country, with 12 different kinds of breads baked in-house. The Las Vegas restaurant serves its warm bread with a selection of Échiré butter, which comes from a dairy cooperative in a village in western France. It has an international reputation for its subtle, exquisite taste and rich texture.

4.Tasting menu. Each of the tasting menus follows the chef's philosophy of keeping dishes light with vegetable- and stock-based sauces and fresh by using in-season ingredients. The menu changes frequently at the Las Vegas restaurant, but you can always expect to see lots of fresh veggies and seafood. On a recent spring menu, the chef served cherry gazpacho with sheep ricotta and pistachios, seared scallop with heart of palm in a coriander-scented coconut milk and a black cod with yuzu-radish mousseline. Each dish is singularly inventive and delicious.

5. Mignardise. You'll want to indulge in dessert — the pastry chef does a magnificent job with the mignardise cart, which comes filled with two dozen types of chocolates, cookies, marshmallows and lollipops. Desserts on the tasting menu and à la carte menus are equally excellent; a recent spring menu featured a pistachio parfait with rhubarb and warm chocolate cake with mint ice cream. No matter how many courses you choose, save room to satisfy your sweet tooth.

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