Food Porn/ Restaurants

Robuchon – L’Atelier Las Vegas – February 6, 2015

Shrimp carpaccio with Yuzu vinaigrette

 

Celeriac remoulade with fresh wasabi mayonnaise and black truffle.

 

Sea scallop cooked in the shell with chive oil on an artichoke jus

 

Foie gras herb tortellini served in a bouillon with white soy sauce.

 

Fresh salmon confit, atop collard greens and juniper berries, kale emulsion.

 

Glazed beef cheeks “Burgundy style” wrapped in cannelloni, cumin carrots.

 

Caramelized free range quail stuffed with foie gras served with mashed potatoes.

 

Litchi mousse on a thin black currant tuile, Caribbean sorbet

 

Special “cremeux” on sage crumbles with ginger ice cream.

 

Extra birthday treats.

 

 

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