Food Porn

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.

 

 

Tags: beef cheeksblack trufflecarpacciochefdessertsfoie grasFrenchfusionL'atelier De Joel RobuchonLas VegasquailRobuchonsalmonscalloptruffle
Daniel Callicoat

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Where am I now?

Eugene, OR

(We’ve reached the end of our trip.  Time to settle down for a bit and recharge our batteries and our bank accounts.  It’s been a good run.  Eugene had the right kind of vibe we were looking for.  Good people.  A good size.  Affordable.  We’re going to give it a go here.  But we’re open to what comes.)

 

Next up:

Nowhere for the moment

(For the first time in three years we don’t have the next adventure planned out.  That’s going to be a strange reality to adjust to.)