L’Atelier de Joël Robuchon
A Menu of Small Tasting Portions
Monet’s Table: The Cooking Journals of Claude Monet
(book giveaway at the end of this post, thru July 6)
“Cap Martin, Near Menton”
Claude Monet
“Cap Martin, Near Menton”
Floral Arrangement
On our trip to Las Vegas we “encountered” two ultra-gifted Frenchmen, artists Joël Robuchon and Claude Monet – the Chef and the Painter. It wasn’t until after I returned home that I realized how the two are ultimately connected…
The oil-on-canvas landscape painting “Cap Martin, Near Menton” is from Monet’s more experimental works of the French Riviera in 1884. We were delighted by the ingenious flower arrangement on display at the Bellagio Conservatory which has been modeled after Claude Monet’s painting.
“Cap Martin, Near Menton” is currently on display at the Bellagio Gallery of Fine Art in Las Vegas.
The Floral Arrangement is on display in the Bellagio Conservatory.
L’Atelier de Joël Robuchon
“the culinary workshop of the gourmet mastermind”
We discovered exquisite French cuisine with a dramatic flair by Chef of the Century, Joël Robuchon at the MGM Grand in Las Vegas. France’s most decorated chef has created an atmosphere that is simultaneously cutting-edge, casual, and fun! From the stunning red and black decor with an abundance of red roses, to the flawless yet engaging service, to the many small tasting portions, each one a success in its own right – our experience at L’Atelier was nothing short of fabulous.
LE PAIN
Tous nos pains sont faits maison par notreéquipe de boulangers.
2007 Domaine William Fèvre Chablis Premier Cru Montmains
“A generous version, displaying lemon cake, vanilla and melon notes, all backed by a vivid structure. Subtle, yet with a long, mouthwatering aftertaste. Drink now through 2015.” Wine Spectator
Extending a special thank you to Evan Hufford, Restaurant Manager and Sommelier,
for the impeccable service and astute wine parings.
L’AMUSE-BOUCHE
Foie gras parfait with port wine and parmesan foam
LE JAMBON
Iberico de Bellota ham…
LE JAMBON
…with toasted tomato bread
LE MACARONI
Macaroni in a Comté gratin, green asparagus and smoked veal bacon
“like eating in the kitchen of an old friend; albeit a friend with impeccable taste”
“uncomplicated food presented beautifully”
“simplicity, imagination and unrivalled quality”
“the menu evolves with the seasons”
“a real joy of a restaurant”
LES HUITRES
Poached baby Kusshi oysters with French salted butter
LES LEGUMES
Confit of Mediterranean vegetables with fresh mint in a cannelloni
LA CEBETTE
White onion tart with smoked bacon, quail egg “mirror” and green asparagus
2005 Château Fombrauge St. Émilion Grand Cru
“An in-your-face style of wine, the 2005 Fombrauge is a blend of 77% Merlot and the rest Cabernet Franc and Cabernet Sauvignon. The inky/purple color is followed by a big, sweet nose of chocolate fudge, jammy black cherries, blackberries, smoke, and pain grille. This chewy, powerful, decadent St.-Emilion is a modern-styled, impressively endowed, pure, intense wine.” Robert Parker, Wine Advocate
LE BURGER
Beef and foie gras burgers with caramelized bell peppers…
…and French fries
LA HAMPE
French-style hanger steak with fried shallots
PUREE DE POMMES DE TERRE
Mashed potatoes
LES SPAGHETTIS à notre façon
L’Atelier-style spaghetti
LA CAILLE
Foie gras stuffed free-range quail with mashed potatoes
LE RIS DE VEAU
Calf sweetbread with fresh laurel an stuffed romaine lettuce
“the beauty of the room (like a red and black-lacquered Japanese box)”
LA MENTHE
baked chocolate ganache, aerated devil’s food cake, fresh mint ice cream
LA FRAMBOISE
Fresh raspberry surprise inside white chocolate sphere, yuzu ice cream
The signature dessert of Pastry Chef Kamel Guechida: LA FRAMBOISE
“a decadent, sweet dessert that takes guests on a culinary journey”
A white chocolate sphere filled with fresh raspberries, yuzu sorbet and mascarpone mousse, a warm raspberry and yuzu coulis is poured over the sphere which then opens up like a blooming flower.
CELEBRATING 5 YEARS OF TASTE!
Taste With The Eyes is 5 Years Old this Month!
I’m thrilled to be asking 5 extraordinary blogger friends to help me celebrate this milestone anniversary with Guest Posts on Taste With The Eyes. Never realizing back then all the friends I would make, how much I would learn, and the fun to be had – I’m even more excited about this hobby today than the day I started… It’s been quite a blessing. The theme for the anniversary is 5 Fabulous Blogger Friends in Honor of 5 Years of Blogging. Please help me welcome them in the coming weeks as they share their own unique and magical art of cuisine.
Joël Robuchon & Claude Monet
“Full Circle”
We experienced both L’Atelier de Joël Robuchon and Claude Monet’s “Cap Martin, Near Menton” in Las Vegas. In 1989 Chef Robuchon wrote the forward to the charming book Monet’s Table: The Cooking Journals of Claude Monet. This book has been a favorite of mine for many years, as it marries cooking and art, flavor and color, taste and beauty. It is authored by Claire Joyes, the wife of Madame Monet’s great-grandson. I’m especially enamored with the photographs of Monet’s dining table at Giverny.
❖❖❖
“Having abandoned my native Poitou, I became a Parisian by adoption, to better practice the art I so loved. In 1980, while I was working as the chef de cuisine at the Hotel Nikko, I visited Claude Monet’s house is Giverny; I remember the occasion very vividly.
The garden flowers blended into a harmonious color scheme and the decor and design of the painter’s beautiful home were so innovative that I was greatly moved by them.
Inside the house, the large chrome-yellow dining room left me with the impression of a lavishly run household. I very much liked the huge, simply decorated, blue-tiled kitchen with its array of equipment and utensils, which for me evoked the delicious food that had been so lovingly prepared here. Perhaps this is where I unconsciously conceived the idea of the future ideal restaurant…
For your inventiveness, for your great generosity, for all these beautiful and great recipes, for these precious journals, the evidence of the great cooking of the past, for this wonderful lifestyle, Thank You, Claude Monet.”
Joël Robuchon
I hope Taste With The Eyes continues to inspire you just as reading your blogs and hearing your comments inspires me. I’m grateful for the knowledge, creativity, and joy this little hobby has brought into my life. It has turned into quite a passion over the past five years!
Giveaway – My Thank You Gift
I would like to GIVEAWAY a copy of Monet’s Table, shipped from amazon.com, as a token of my appreciation for your friendship and camaraderie over the past five years. Simply leave a comment on this post now through July 6th and you’ll be entered to win. Bonne chance et merci beaucoup!
Toujours Bon Appétit,
Lori Lynn
UPDATE: Congratulations to Liz, That Skinny Chick Can Bake, winner of Monet’s Table (chosen by random.org) and thank you to all for helping celebrate 5 years of Taste With The Eyes!
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Congrats!! A toast to many more years of sharing your passion with us!!
swoon ~ Beef and foie gras burgers with caramelized bell peppers…
vianney
I am smitten!
Congratulations and happy anniversary, Lori Lynn!
Your blog is a gift that keeps on giving. I am always thrilled when a new post arrives.
I could write a paean to all the sensations I experience while perusing your pictures and writing and feel spoiled to the tilt, each and every time. Merci beaucoup, and to many more years of fun and food!
5 years! Congratulations. I look forward to the next 5. Your photos, writing and recipes are inspiring and beautiful.
Happy Blogiversary. This post makes me drool with that fabulous food and glorious shots. What a great experience for you but it’s nothing less than the wonderful food you create youself. That floral “painting” was really creative too, but that dessert – oh that dessert alone is worth a trip to Las Vegas. How I wish you had the recipe and instructions to recreate it. Looking forward to your guest bloggers.
Stunning meal, wow the pics are great.
And funny how we both are celebrating our 5 years of blogging. Congratulations. Looking forward to the guest posts.