Osetra Caviar, coral gelee on a fennel cream served as a surprise
Clams, roasted in seaweed butter and caviar, buck wheat tuile.
Le King Crab en duo d'avocat dans un cœur de romaine relevé à l'huile d'olive coraillée
King crab, avocado in a heart of romaine and olive oil with coral.
Beautiful bread cart...more then 20 different types of breads to choose from all done in house
La Châtaigneet le foie gras dans un fin velouté soyeux sur un voile virtuel de lard fumé Delicate Chestnut velouté with foie gras, smoked lardons foam
La Langousteen transparence de daikon et nori, nage coralline aux oursins
La Solecuite au beurre salé, petites capucines et matsutakés 
Le Canard et foie gras aux fruits d'Automne verjutés, zestes de pamplemousse confits et poivre noir écrasé torréfié.
Cheese Trolley
Tableside Caramel Ice Cream
Tableside Raspberry Sorbet
Migardneses
La Langousteen transparence de daikon et nori, nage coralline aux oursinsSpiny lobster with daikon and nori, sea urchin "a la nage"
La Solecuite au beurre salé, petites capucines et matsutakés Sole, cooked in salted butter, capers and roasted matsutakes
Le Canard et foie gras aux fruits d'Automne verjutés, zestes de pamplemousse confits et poivre noir écrasé torréfié.Duck and seared foie gras with sweet and sour fall fruits, grapefruit zest and cracked black pepper .
Beef ribeye, wasabi spinach and a medley of bell peppers
Cheese Trolley
Tableside Caramel Ice Cream
Tableside Raspberry Sorbet
MigardnesesThis weekend I ate at Joel Robuchon in Las Vegas, the only three star michelen rated restaurant in Las Vegas. Service thoughout the entire dinner was absolutely insane. The attention to detail and knowledge from the front of the house staff was mind blowing. I did not expect any less from Joel Robuchon. The Food was executed very well to say the least. Simple, modern, and refined. That is all you can ask for in a great dining experience.
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