In a city like Las Vegas, where once-in-a-lifetime dining experiences occur daily, Joël Robuchon at MGM Grand is a crown jewel. Walk through the smoked glass doors and onto the black-and-white, geometric-tiled floor and be transported into an art-deco Parisian apartment with interiors swathed in plush hues of purple.
Much like a private residence, everything here has a personal touch, from the Pierre-Yves Rochon décor to the trolleys overflowing with breads and cheeses and the menus wrapped in delicate ribbons.
Silver-framed black-and-white photos of the venue’s famous guests grace the credenzas that stand between the banquettes. A fireplace punctuates the room, as do crystal vases, and an ivy-covered patio sits off to the side to host intimate special occasions.
This space exudes the same type of soigné found on the plate — you are inspired to speak thoughtfully, take things a bit slower and savor every moment with all your senses.
- The stars of Joël Robuchon are the tableside carts, starting with the butter service, where a domed block of Brittany butter is carved with a warm spoon and then swirled onto a plate before 18 different types of bread are presented. There are also carts with whole tea plants, a mignardises trolley with delicate and whimsical sweets, and a wondrous cheese cart.
- The design of the dining room is thoroughly un-Vegas. Closed off from the casino and in a world all its own, the venue boasts beautiful aesthetics, and the vibe is peaceful and refined.
- A night of dining at Joël Robuchon means consuming the very best ingredients available. From caviar to truffles, everything here is prime.
- The service at this Las Vegas restaurant is also top-notch. Even executive chef Christophe De Lellis visits every table nightly.
- A journey into the kitchen reveals its perfection — you could hear a pin drop inside this well-oiled machine, and it’s spotless without a single item out of place. This all leads to how well the product is treated first by the chefs, then outside in the dining room.
- It is suggested to make reservations two weeks in advance, as the main dining room seats only 42 and the garden accommodates 14. For large parties, there is a private dining room that seats 10.
- There are several ways to dine at the Forbes Travel Guide Five-Star restaurant — choose from either à la carte selections, a prix fixe menu or a 16-course tasting, divided into four segments of service.
- There is a focus on a rebirth of Joël Robuchon’s classic dishes, which places top priority on simplicity of what’s served. You won’t find any fusions, hybrids or bizarre ingredient combinations here.
- The entire venue evolves seasonally, from the menu to the colors of the tabletop décor and floral presentations.
- The dress code at Joël Robuchon is formal. Ladies will want to put on one of their prize dresses and closed-toe heels for dinner at the world-renowned French restaurant. Men will want to wear a suit and tie with classic leather loafers.
- The crispy egg caviar dish really embodies the Robuchon philosophy, as does the caviar gelée with cauliflower dots and king crab. These plates have three or four well-executed ingredients each, all thoughtfully placed for maximum effect.
- When in season (usually in the winter), the black truffle tart with onion and bacon jam, and venison filet with foie gras in a vintage port reduction are must-tries.
- Star ingredients for the spring and summer include white and green asparagus, morel mushrooms, peas and lamb. Expect to see executive chef Christophe De Lellis switch up the offerings with surprises like an almond milk soup.
- When ordering the potato truffle in Las Vegas versus the potato truffle in the Shanghai outpost, expect to see some variation — maybe the knife cut, the herbs or the way the foie gras is cooked is unique. The base is the same, but the interpretation is always different.
- De Lellis is helping to preserve the memory and legacy of Joël Robuchon, who died in August 2018.
- At 30 years old, French-born De Lellis is the youngest Robuchon executive chef in the world. He took over the Las Vegas kitchen in 2016.
- During his last Las Vegas visit, Robuchon gave De Lellis some valuable advice: “Make sure you express yourself.” While the recipes are true to their origin, the iconic chef always encouraged his protégés to make the presentation their own.
- Robuchon executive chefs worldwide are in contact via group text. When there is a menu change or something new going on, the chefs exchange information and are constantly conversing — in French, of course.
Bar
Dinner
Outdoor seating
