A Gourmand’s Glimpse of Ecstasy
When you speak of the gods of the culinary world a spate of names rush to mind: Ripert, Keller, Puck, Savoy, Boulud, Trotter, Dufresne, and on and on. Just hearing their names brings visions of Butter Poached Lobster with Tarragon and Champagne, Spanish Blue Fin Tuna Sashimi Topped with Seawater Foam or Artichoke Soup with Black Truffles to mind. These masters of the culinary world know how to satiate our sense of taste and smell to the very limits.
When it comes to enrapturing more of the five senses than taste and smell — via the entire dining experience — our fantasy list of crème de la crème, all-sensory restaurants narrows. When attempting to explore the sense of sight and even touch, three very distinct restaurants compel our imagination.
But rather than let the superlatives flow like a splendid bottle of 1998 Chteau Petrus, and because we couldn’t bring the tastes of these gourmand empires to you through these pages, we decided to enrapture you with a glimpse of the sights of these aesthetically pleasing and fabled dens of hospitality and rich culinary tradition residing in our very midst
AUBERGINE Dream
JÖEL ROBUCHON AT MGM GRAND
Would we expect anything less from the “Chef of the Century” than a dazzlingly extravagant and plushy room that shows like a peacock strutting its festive plumage? The rich array of purples intermingled with lush florals, crystal chandeliers and mirrored surfaces make for a mystical ambiance. Replete with arrow toting cupids, this ambrosial atmosphere has been awarded with a bevy of stars and diamonds from Michelin, Mobil and Triple A for serving such signature dishes as La Langoustine, Spiny lobster with daikon and nori, sea oursin “a la nage”, and La Bar, Pan-fried sea bass with a lemon grass foam and stewed baby leeks. Enticed by bread and candy carts full of decadent goodies, guests are further transfixed by the traditional French cuisine of master chef Joël Robuchon as presented on four prix fixe à la carte menus, in addition to a16-course tasting menu.
A VISUAL feast
Le Cirque at Bellagio
The legacy of charismatic restaurateur Sirio Maccioni is impeccably intact with the sheer vibrancy and volume of color found in this jubilant room. Not only does the whimsical vibe and lakeside view engage guests, but so also do details like merry murals depicting circus acts, monkey adorned china, juggling jesters, and billowing fabrics reminiscent of life under the big top. The rarity of Le Cirque’s AAA Five Diamond rating speaks eloquently of their French incarnation of Filet de Loup de Mer, Paupiette of Sea Bass, Crispy Potatoes, Braised Leeks, Pinot Noir Reduction, and Fraise Pochée à La Vanille, Crème au Yuzu, Streusel Croquant, Vanilla Poached Strawberry, Yuzu Cream, Crunchy Streusel. The extravagance of Le Cirque is enhanced not only by coveted food and wines, but also the celebrated service of the Maccioni family.
OPULENT Oeuvre
Alex at Wynn Las Vegas
Chef Alessandro (Alex) Stratta has cultivated the act of dining into a near theatrical experience with his eponymous restaurant. An occasion at Alex begins with a dramatic descent down a grand staircase into the famed French restaurant. It continues with the understatedly classic ambiance that is an abundance of rich textures — ornate draperies featuring handmade silk roses, boiserie wood marquetery walls, soignée chandeliers and wall sconces, and hues ranging from mahogany, lettuce green, apricot and periwinkle. Decorated with awards from the big three of Mobile, Triple A and Michelin, Chef Stratta has more than assured his fame in the annals of culinary history with seasonal offerings inspired by classic French flavors and influenced by the ingredients and traditions of the regions of Provence and Nice.
